Beef Goulash with Herbs

Ingredients

• 800 g beef (e.g., shoulder or top round)
• 2 onions
• 2 carrots
• 3 tbsp olive oil
• Salt
• Pepper
• 1 Garlic clove
• 3 thyme sprigs
• 3 oregano stems
• 1 tbsp balsamic vinegar
• 250 ml Beef broth
• 600 g passata

Instructions

1. 1.

   Rinse the beef, pat dry and cut into 2–3 cm cubes. Peel and halve the onions, then slice them crosswise into fine strips. Peel and cube the carrots. Heat olive oil in a wide pot. Brown the meat over high heat for about 6 minutes on all sides. Add the onions and carrots and cook together for 5 minutes. Season with salt and pepper.

2. 2.

   Meanwhile, peel and mince the garlic. Wash the herbs, remove leaves from each of the two stems, chop them finely. Add the minced ingredients to the goulash, deglaze with balsamic vinegar, then pour in the broth. Reduce the liquid over low heat for about 5 minutes.

3. 3.

   Add the passata to the goulash and simmer covered for 2½–3 hours on low heat, stirring occasionally; add more liquid if needed.

4. 4.

   Season the beef goulash with salt and pepper, transfer it into a large bowl, garnish with the remaining herbs, and serve with fresh rye bread if desired.