Beef Goulash with Tomatoes

Ingredients

• 500 g beef goulash
• 2 tbsp clarified butter
• 4 onions
• 4 Garlic cloves
• 1 tbsp paprika powder
• 0.5 l meat broth
• 1 tsp cumin
• Salt
• ground pepper
• 1 tbsp Lemon Juice
• 3 tbsp tomato paste
• 1 Carrot
• 200 g tomatoes
• starch (for thickening)
• 50 g cashew nuts
• herbs for garnish (e.g., marjoram)

Instructions

1. 1.

   Peel and finely chop onions and garlic. Peel and dice the carrot. Cut the beef into 2 cm cubes. Heat clarified butter and sear the beef pieces in batches until browned. Add onions and garlic to the remaining fat and sauté until translucent. Add carrots and tomato paste and cook briefly.

2. 2.

   Return the beef, sprinkle with paprika, deglaze with meat broth, 250 ml water, and lemon juice. Add cumin, salt, and pepper; cover and simmer for about 1 hour over low heat, stirring occasionally and adding a little water if needed.

3. 3.

   Wash tomatoes and slice them. About 10 minutes before finishing cooking, stir the tomato slices into the goulash. Taste the sauce and thicken with starch if desired. Sprinkle cashew nuts on top and serve the goulash garnished with herbs.