Marinated Goulash

Ingredients

• 600 g beef (flank, tail piece)
• 750 ml rosé wine
• 100 ml mild red wine vinegar
• 2 carrots
• 1 tbsp herbs de Provence
• Pepper
• Salt
• 2 Bay leaves
• 1 Garlic clove
• zest of an unpeeled orange
• flour (for dusting)
• 50 g cured bacon
• 1 onion

Instructions

1. 1.

   Cut the beef into even, knife‑blade‑wide cubes. Prepare a marinate with rosé wine, red wine vinegar, finely chopped onions, carrot slices, herbs, pepper, salt, bay leaves, garlic, and orange zest. Place the beef in the mixture and let it rest overnight.

2. 2.

   Remove the beef from the marinade, drain, pat dry, and dust with flour. Dice the bacon finely, render its fat, then sauté the minced onion until translucent. Add the beef cubes, sear briefly on all sides, then add the remaining vegetables and sliced onions. Cook slowly until the onions turn golden yellow. Pour enough marinade to just cover the meat, seal the pot, and simmer over low heat for 120–150 minutes.

3. 3.

   Take the pot off the stove, set aside the cooked beef, and let the broth cool. After about five minutes, a matte sheen of fat will rise to the surface; skim it off with a ladle. Return the beef to the broth, bring to a boil again, season to taste, and serve hot.