Goulash with Silver Onions and Crème Fraîche

Ingredients

• 800 g beef goulash (pre‑cut, e.g., from shoulder or neck)
• 4 onions
• 250 g silver onions
• 2 Garlic cloves
• 3 tbsp oil
• 1 tsp cumin
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 300 ml meat broth
• 1 tbsp paprika powder
• Salt
• Cayenne pepper
• 4 sprigs fresh thyme
• 1 bay leaf
• 150 g crème fraîche

Instructions

1. 1.

   Wash and pat the beef dry.

2. 2.

   Peel onions, silver onions, and garlic. Dice the onions and finely chop the garlic.

3. 3.

   Sear the beef in hot oil until browned, then remove from the pot. Add onions, silver onions, and cumin to the pot and sauté until golden brown. Then add garlic and tomato paste, deglaze with red wine. Let reduce slightly, add broth, season with paprika, and return the beef. Tie thyme together, add bay leaf, cover, and simmer for about 1.5 hours over low heat. Remove herbs, season with salt and cayenne pepper. Plate, top with a dollop of crème fraîche, and serve with optional bread dumplings.