I just love to make the Goulash in my Le Creuset heart pot.
800 g beef pieces or cubes 3-4 Tbsp. edelsüss paprika 3-4 onions 2 Tbsp. butter Approximately 300 g field mushrooms 5-6 thick slices of salted bacon 2 Tbsp. tomato paste ½ cup red wine 1 / 4 liter cream around. 38% 1 / 4 liter cream around. 13% 6 pcs carrots Salt and pepper
The meat is cut into strips about the size of a half a finger Powder in the paprika. 3-4 onions, chopped and handled in the butter in a black wrought iron pot or the like.When onions are clear, gather them and put them aside. Bacon, cut into small strips fried in the pan until golden but not crisp. They picked up and set aside. Mushrooms are cleaned and cut into 4-6 pieces and fry in a separate pan in some butter. Put them also to side. In the fat remaining in the pan, brown the meat strips over a brisk fire. If there is not enough fat, do add a little oil. But beware - paprika easily burns, remember to stir. When the meat starts to get a little tight in texture, add a the few tablespoons of concentrated tomato paste and brown the meat in it. Add red wine and cook over low heat. The cream is poured in. Let it boil slightly in which we add the onions, bacon, carrots and the roasted mushrooms. And then just warm you stew quickly, season with salt and pepper and served piping hot - Side dish: rice or homemade mashed potatoes. Goulash can also be made without the side dish - but I will add potato pieces into the pan - approx. 6 large potatoes, diced - added at the same time as the carrots. Enjoy your meal.