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🍽️ Tender Braised Beef

414 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef goulash (e.g. from the shoulder)
• 2 onions
• 2 garlic cloves
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 100 ml dry red wine
• 500 ml meat broth
• 4 tomatoes
• 2 fresh bay leaves
• 1 tsp juniper berries
• 1 pinch lemon zest (untreated)
• 0.5 tsp ground cumin
• 1 tbsp paprika powder (mild sweet)
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into cubes of about 2 to 3 cm.
4. 4. Peel the onions and the garlic clove.
5. 5. Finely chop the onions and garlic.
6. 6. Heat the oil in a large pot.
7. 7. Sear the meat on all sides until brown.
8. 8. Add the onions and garlic.
9. 9. Sauté the vegetables for 2 to 3 minutes.
10. 10. Stir in the tomato paste.
11. 11. Let the tomato paste cook briefly.
12. 12. Deglaze the mixture with the red wine.
13. 13. Pour in some meat broth.
14. 14. Pour hot water over the tomatoes.
15. 15. Shock the tomatoes in cold water.
16. 16. Remove the skin from the tomatoes.
17. 17. Cut the tomatoes into quarters.
18. 18. Remove the seeds from the tomatoes.
19. 19. Add the tomatoes to the meat.
20. 20. Simmer everything gently with the lid half on for 2 hours.
21. 21. Add more broth if needed during the cooking process.
22. 22. In the last 30 minutes, add the bay leaves.
23. 23. In the last 30 minutes, add the juniper berries.
24. 24. In the last 30 minutes, add the lemon zest.
25. 25. In the last 30 minutes, add the cumin.
26. 26. In the last 30 minutes, add the paprika powder.
27. 27. Season the finished dish to taste with salt at the end.
28. 28. Season the finished dish to taste with pepper at the end.

Nutrition per serving

• kcal: 414
• Protein: 52 g · Fett/Fat: 19 g · Carbs: 5 g