Paprika Gulasz

Cut the beef and the pork shoulder into cubes of about 3 cm. Heat lard in a casserole, brown meat all around. Peel the onions, cut into rings, fry until translucent (add to the meat). Mix in the paprika until it is completely mixed with the lard. Do not burn!!! Pour the beef broth with the red wine and simmer the goulash over medium heat.

Clean, rinse and dice the peppers. Blanch (scald) the tomatoes with boiling hot water, remove the skin completely and cut into quarters. Rinse parsley, dry and chop coarsely. Peel the potatoes and cut into 2cm cubes.

Add everything to the goulash form and season with salt. Cover and braise for another 25 minutes. Add the crème fraîche and season the goulash with paprika.

A full-bodied, rich and fiery red wine completes the Hungarian evening.

Our tip: Use high-quality red wine for a particularly fine taste!

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