Brandenburger Gulasch

500 g beef
300 g onions
2 tbsp. oil
2 cloves of garlic
1 tbsp. paprika powder
1 tsp. thyme (dried)
1 tsp. marjoram (dried)
500 ml beef stock
200 ml red wine
2 carrots
1 / 2 leek
1 each red, yellow and green bell peppers
salt, pepper

 

 
     

1

2

3

 
             
 

Chop onion . .

 

 . . . and dice meat.

  

Sauté onion .

  
             

4 

5

6

 
             
 

Add meat cubes and fry them.

 

Stir in paprika powder . . .

  

. . . and deglaze with red wine immediately.Season with crushed garlic, thyme, marjoram, pepper and salt.

  
             

7 

8

 

9

 

 
 

 Pour in broth and cook for 45 minutes until the meat is firm to the bite.

  

Peel and dice carrots, wash leeks and cut into rings.

  

Wash and halve peppers, remove seeds and dice them.

  
             
 

 

10

 

      
 

.

  

Add vegetables to the meat and continue to cook until everything is cooked. Season with salt, pepper and bouillon cubes.

      

 

 

  

 

  

 

  
 

Side dishes: potatos or bread dumplings

  
             
   
   
             
             
     

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