Beef Goulash in Bread Rolls

Ingredients

• 800 g beef goulash (e.g., from shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 1 tbsp Tomato Paste
• 100 ml dry red wine
• 600 ml Meat broth
• 1 bay leaf
• 2 tsp organic lemon zest
• 0.5 tsp ground caraway
• 0.5 tsp dried marjoram
• 1 tbsp sweet paprika powder
• Salt
• Pepper (freshly ground)
• 4 whole grain rolls
• 100 g Sour cream

Instructions

1. 1.

   Wash the beef, pat dry and cut into ~2 cm cubes. Peel and finely dice onions and garlic. Heat oil in a large pot and brown the meat on all sides. Add onions and garlic and cook 2–3 minutes.

2. 2.

   Add tomato paste, briefly sauté, then deglaze with red wine. Pour in meat broth, add bay leaf, cover partially and simmer for 2 hours over low heat; add more broth if needed. In the last 20 minutes add 1 tsp lemon zest, caraway, marjoram, and paprika. Finish by seasoning with salt and pepper.

3. 3.

   Cut a lid from each roll, hollow out the bread and smooth the inner walls.

4. 4.

   Fill the rolls with goulash and serve topped with a dollop of sour cream, lemon zest, and marjoram.