Hearty Goulash in Red Wine
Main Course
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Cook Time
3 h 30 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This red wine goulash is an absolute classic that provides comforting warmth, especially in the cold season. I like to make it when guests come over because it can be prepared wonderfully in advance and tastes even better the next day. The secret lies in the long braising time and the good red wine, which gives the goulash its unmistakable aroma. Served with dumplings and apple red cabbage, it's a feast for the palate. If you like, you can also add cranberries. A hearty dish that simply makes you happy!
Ingredients (10 ingredients)
-
750 g Goulash from beef, pork or game
-
500 g Onion(s)
-
25 cl Dry red wine
-
3 EL Tomato paste
-
2 EL Olive oil
-
1 TL Sambal Oelek or
-
Chili
-
Salt
-
Pepper
-
Boiling water
Preparation (8 steps)
Prepare onions
Cut 500 g of onions into coarse pieces and place in the mixing bowl.
Chop onions
Chop the onions for 3 sec./level 5.
Sauté onions
Add 2 tbsp olive oil to the onions and sauté for 3 min./120°C/level 1.
Sear goulash
Cut 750 g of goulash (beef, pork or game) into bite-sized pieces and sear well in a pan with a little olive oil. Cut off any fat if necessary.
Roast tomato paste and chili
Add the seared goulash to the onions in the mixing bowl. Add 3 tbsp tomato paste and 1 tsp Sambal Oelek or chili and roast for 3 min./120°C/level 1.
Season and deglaze
Season the goulash with salt and pepper. Deglaze with 25 cl of dry red wine and simmer for 5 min./100°C/level 1.
Simmer
Gradually add boiling water until it has almost evaporated. Then add as much water as you want sauce. Close the mixing bowl and simmer the goulash for about 120 min./95°C/gentle stir setting. Check regularly and add water, tomato paste and red wine if necessary.
Final Simmer
Simmer the goulash for another 60 min./95°C/gentle stir setting. Check regularly and add water, tomato paste and red wine if necessary.
Finished cooking? Great! 🎉
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Allergens
- Sulphur dioxide and Sulphites
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