Prep: 5min | Cooking: 1h 15min
Complexity: 2/5
ingredients:
(serves 4)
800g beef shoulder or other cut for goulash, diced
2 onions, chopped
3tbsp chopped parsley
olive oil, salt, pepper
150ml red wine
4 tomatoes, diced
1 cinnamon stick
pinch of ground clove
1 tbsp tomato paste
1.5 cups (375ml) vegetable stock
1 tsp sugar
1 tbsp butter
method:
Heat oil in a pot, and fry beef on high heat until it is brown on all sides. Add onions and allow them to cook a little as the liquids released from the beef evaporate. Extinguish with the wine, turn down the heat and simmer, covered, for 15 min.
Add parsley, tomatoes, sugar, salt (ca. 1-1.5 tsp), pepper (ca. 1/2 tsp), the cinnamon stick, ground clove, tomato paste and vegetable stock. Mix to combine and simmer, covered. After 15 min, remove the cinnamon stick. Continue to simmer, covered, another 45min-1h.
Remove from heat (meat should be very tender), and add butter, mixing until it melts. Season to taste if more salt or pepper is needed.
Serve on pasta of choice, mashed potatoes or rice.
