Wine & food
Hearty, robust and wonderfully aromatic
Beef goulash thrives on slow braising and bold red wine.
1 min read
The beef is seared, then combined with onions, carrots and tomato paste and deglazed with a generous splash of red wine. Braised with stock and spices, it becomes a deeply flavoured dish with a rich, velvety sauce.
Ingredients:
800 g stewing beef
2 onions
2 carrots
2 tbsp tomato paste
300 ml red wine
400 ml beef stock
Caraway, sweet paprika, marjoram, salt, pepper
Method:
Sear the meat over high heat.
Add the vegetables and stir in the tomato paste.
Deglaze with red wine, then add the stock.
Add the spices and braise for 2 hours.
Die Weinpost
