Peel shallots. Peel carrots and cut into strips. Dice peeled parsley roots. Preheat oven to 180 ° C.
Dice and salt goulash meat. Then fry them brown on both sides until the meat juice has evaporated. Remove the meat, reduce heat and fry
onions, carrots and parsley roots in turn. Remove the vegetables from the pot after frying.
Froth butter in the pan and fry the flour while stirring. Add red wine, Basalmico and honey and bring to a boil. Add meat and vegetables back into the pan, season with salt, pepper and thyme. Cover and simmer for about 2.5 hours in the oven. Stir occasionally.
Season to taste again before serving.