|1||crispy semi-white bread from Bachmann|
|2 tbsp.||clarified butter|
|500 g||beef shoulder, diced|
|250 g||onions, peeled, quartered|
|3,5 dl||full-bodied red wine|
|30 cl||red wine vinegar|
|2||garlic cloves, finely chopped|
|1 l||beef stock|
|30 g||sweet paprika|
|caraway, fresh marjoram, chopped|
|1||small chili pepper, finely chopped|
|250 g||potatoes, peeled, chopped into bite-sized pieces|
|200 g||carrots, peeled, chopped into bite-sized pieces|
Heat the butter in a frying pan, sear the slightly floured beef together with the onions, deglaze with wine and vinegar. Transfer everything into a soup pot. Add garlic, beef stock, paprika, caraway, chili pepper and marjoram and let it simmer for around 40 to 50 minutes, season to taste with salt and pepper. Add potatoes and carrots and cook them until soft. Serve with a crispy semi-white bread.
Tip: prepare the goulash - except for potatoes and carrots - the day before and put it in the fridge.