Tomato Goulash

Name: Tomato Goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 Onions; 2 Garlic cloves; 1 kg mixed goulash; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, chili, sugar; 1 TABLESPOON Tomato paste; 2 heaped Tbsp Flour; 300 ml dry red wine; 3-4 Stem(s) Thyme; 500 g ripe tomatoes

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 Onions
2 Garlic cloves
1 kg mixed goulash
2-3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, chili, sugar
1 TABLESPOON Tomato paste
2 heaped Tbsp Flour
300 ml dry red wine
3-4 Stem(s) Thyme
500 g ripe tomatoes

Directions

1
Peel and finely dice the onions and garlic. Dab meat dry. Heat the oil in a frying pan. Fry the goulash in it in portions (otherwise the meat will not brown) over high heat. Season with salt and pepper.
2
Finally fry onions and garlic.
3
Put all the meat back into the roaster. Stir in the tomato paste, sweat briefly. Dust with flour and sauté briefly while stirring. Add wine and 1⁄2 l water, bring to the boil. Cover and stew at low heat for about 2 hours.
4
Possibly pour on some water.
5
In the meantime, wash the thyme, shake dry and pluck the leaves. Wash the tomatoes and cut them coarsely. Add the tomatoes and thyme to the goulash about 30 minutes before the end of the braising time. Season to taste with salt, pepper, chilli and 1 pinch of sugar.
6
Potatoes or farmhouse bread go well with it.