Goulash with red wine
Time
Total preparation time: 2 hours
Needed for 4 people:
- 1 kg goulash half beef / half pig
- 2 red peppers
- 250g onions
- 2-3 tablespoons tomato paste
- 200 ml of dry red wine (I always take a Rioja)
- 0.5 L vegetable broth (instant)
- 2 cloves of garlic
- 2 bay leaves
- 3 tablespoons of oil to fry (best germ oil)
- Salt, pepper, sweet pepper sweet
- Possibly. Sauce binder for dark sauces
But now the preparation:
- First, peel the onions and dice them roughly. Clean, wash and slice the peppers.
- Heat the oil in an oven-proof pan and sauté the meat in two portions.
- Remove the meat and sauté the onions, peppers and the minced or garlic pressed garlic in the dripping.
- After about 2-3 minutes in the middle of the pan make room and then add the tomato paste and sweat for a short time (about 2 minutes).
- Then mix everything and then add the meat with the leaked gravy again. Stir. Deglaze with the red wine and vegetable stock.
- Then add the bay leaves salt, pepper.
- Add plenty of paprika! Do not use it sparingly! Bring to a boil. Cover it and then for 1.5 hours in the preheated to 210 ° C oven. Please do not constantly check or stir!
- If the sauce is not thick enough for someone, you can help out with some sauce binder.
My family's favorite is noodles. Of course, go potatoes too!
It gets really tasty on the second day when it's warmed up!
