Beef Goulash with Peaches

Fry the goulash in oil and when the meat is already brown, sprinkle with paprika powder and season with salt and pepper. Fry the onions and peppers in small pieces.

Do not let the onions become transparent.

Deglaze everything with red wine and add half of the peach juice.

Then lightly simmer for about 1 to 1.5 hours.

When the meat is cooked, add the canned peaches (cut into small pieces) and let everything cook for about 10 minutes.

Finally thicken the sauce with sauce thickener and add the coffee cream.

Taste and perhaps season.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavor-intensive, spicy dishes.

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