Tasty red wine goulash
Usually there’s a little more time at the weekend for the fine things in life. Everything is calmer than during the hustle and bustle of the working week. Even cooking can be done at a slower pace for a welcome change. This time we opted for a red wine goulash, paired with a wonderful, full-bodied Blaufränkisch wine from the Leitha Mountains. Leithaberg DAC from Markus Altenburger. This wine harmonises perfectly with red meat, duck or goose, which are also ideal for a festive Christmas meal! Our still mineral water, for example, pairs perfectly with this high-tannin red wine. Selected by hand and without aids, these grapes from Leithaberg DAC were fermented spontaneously in open wooden fermentation stands before maturing slowly for 21 months in large oak barrels.
The time devoted to maturing the wine and to making the dish really pays off in terms of flavour – and that’s a promise!
- 1 kg onions
- 1 kg beef goulash meat
- 4 garlic cloves
- 4 tbsp lard
- 4 tbsp paprika powder, sweet
- 300 ml dry red wine (e.g. Leithaberg DAC, 2011)
- 1 l beef soup
- 2 tbsp tomato paste
- 1-2 csp cumin, ground
- Lemon peel, untreated and grated
- 1 csp marjoram
- Peel the onions and garlic and chop them finely. Dice the meat and heat the lard in a large pan.
- Brown the onions with the garlic while stirring continuously. That may take up to an hour, but it’s worth being patient so that sufficient caramelisation occurs to lend the dish flavour.
- Put the pan to one side and stir in the paprika powder, then add the red wine.
- Next, add the soup and let everything stew for half an hour.
- If you prefer the goulash to have a smoother consistency, then blend everything using a hand blender and add the meat, tomato paste, cumin, lemon zest, salt and marjoram.
- Let everything to come to a boil and then reduce the temperature to a gentle simmer.
- Now be patient – put the lid on the pan and let the goulash simmer for 2.5 to 3 hours until the meat is buttery soft.
We recommend that you serve it with rolls, bread dumplings or fresh spätzle. 😍😋