Goulash with Leeks and Carrots

Ingredients

• 800 g beef goulash (from chuck or neck)
• 4 onions
• 2 Garlic cloves
• 1 tbsp plant oil
• 1 tsp cumin
• 1 tsp peppercorns
• 2 Bay leaves
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 500 ml meat broth
• 2 tbsp Paprika powder (sweet)
• 4 Carrots
• 1 leek stalk
• Salt
• Cayenne pepper

Instructions

1. 1.

   Rinse the beef, pat it dry and cut into bite‑size cubes. Peel and dice the onions and garlic. Heat oil in a pot. Add the beef and sear while stirring. Add the onions, cumin, peppercorns and bay leaves and cook briefly. Stir in the garlic and tomato paste, then deglaze with red wine. Add about 300 ml broth and paprika powder, cover partially and simmer gently for about 1½ hours until tender, stirring occasionally and adding more broth if needed.

2. 2.

   Peel the carrots and slice them. Wash, trim and cut the leek into rings. Add both to the stew during the last ~40 minutes of cooking. Season with salt and cayenne pepper before serving.