Classic beef goulash – tender and always a success


800 g beef goulash (from the shoulder or leg), cut into cubes about 3 cm in size
2 large onions, finely chopped
2 cloves of garlic, finely chopped
2 tbsp tomato paste
2 tbsp paprika powder (sweet)
500 ml beef broth
200 ml red wine
2 bay leaves
2 tsp caraway seeds (ground)
Salt and pepper to taste
2-3 tbsp neutral vegetable oil for frying
Optional: 2-3 potatoes, peeled and cut into cubes (for a creamy consistency)
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