Merlot Beef Goulash

Finely chop the onions and roast them in approx. 80 g hot lard until golden. Briefly fry the tomato paste, stir in paprika powder and immediately deglaze with Merlot. Add pressed garlic, caraway seeds and marjoram and sauté the onions until soft.

Cut the beef into large cubes. Salt and fry in the remaining lard until the meat has taken on color. Pour the sauce over the meat and cook over moderate heat for 2-3 hours until tender.

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