BRANDENBURGR   GULASCH 

Brandenburger  Goulash

500 g stewing beef
300 g onions
2 tbsp. oil
2 cloves of garlic
1 tsp.thyme
1 tsp.marjoram
1 tbsp. sweet paprika
500 ml beef stock (cube)
200 ml red wine
2 carrots
1/2 leek
1 red, 1 green, 1 yellow paprika
salt, pepper

 

 

Chop onions finely, peel and press garlic. Dice meat. Heat oil in a pot, add onions and fry until translucent. Add beef cubes and let them roast briefly. Add sweet paprika and douse with red wine immediately. Season with garlic, thyme, marjoram, pepper and salt. Add beef stock and let all simmer covered about 45 minutes, until meat is tender. Peel and dice carrots. Cut leek into rings. Dice paprika. Add vegetables to meat and cook until all is tender. Season with salt and pepper. Refine with stock cube.

 

     
     
 

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