Juicy Goulash with Onions

Ingredients

• 500 g beef goulash
• 500 g pork goulash
• 500 g onions
• 2 Garlic cloves
• 60 g lard
• 3 tbsp sweet paprika powder
• 1 tbsp Tomato Paste
• 400 ml dry red wine
• 1 l meat broth
• 1 tsp cumin seeds
• 2 Bay leaves
• 2 tsp dried marjoram
• 1 tsp dried rosemary
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash the meat, pat dry, trim fat and cut into bite‑sized cubes. Peel the onion and slice into strips. Peel the garlic. In a pot heat the lard, sear the meat in batches until browned, then sprinkle with paprika. Remove the meat and set aside; add the onions to the fat.

2. 2.

   Press in the garlic, sauté briefly, stir in tomato paste, let it brown slightly, then deglaze with half of the wine. Reduce completely, then pour in the remaining wine and broth.

3. 3.

   Add the spices, herbs, and meat back into the pot, season with salt and pepper, and simmer for 1–1½ hours over medium heat. Taste again and serve plated in soup bowls.