Ingredients

• 4 onions
  Traditionally, use approximately the same weight of onions as meat to naturally bind the sauce.
• 3–4 garlic cloves, chopped
• 2 red peppers, cut into pieces
• 2 large tomatoes, roughly diced
• 800 g stewing beef, cut into cubes
• 2 tbsp olive oil
• 2 tbsp sweet paprika powder
• 1 pinch chilli flakes
• 2 tbsp tomato purée
• 500 ml red wine
• 400 ml beef stock or water
• Salt, to taste
• Freshly ground pepper, to taste
• Cornflour, if needed to thicken the sauce

Method

1. Peel and halve the onions, then cut them into strips. Peel and slice the garlic. Cut the red peppers and tomatoes into bite-sized pieces.
2. If the beef pieces are very large, cut them into smaller cubes according to your preference.
3. Light the fire early enough to allow a strong, steady heat to develop. The pot needs consistent heat throughout the cooking process.
4. Hang the casserole over the fire. Add the olive oil and allow it to heat. Add the beef and brown it thoroughly.
5. Add the onions and garlic and sauté well until softened and fragrant.
6. Add the tomatoes and red peppers and continue sautéing. Sprinkle over the sweet paprika and chilli flakes.
7. Add the tomato purée and mix thoroughly.
8. Deglaze with the red wine, then add the beef stock or water. Stir well and bring everything to a gentle simmer.
9. Cover and simmer for approximately 1 hour. Check the meat: if it is not yet tender, continue cooking until beautifully braised.
10. Remove the lid and allow the sauce to reduce to your preferred consistency.
11. If the sauce remains too thin, mix a little cornflour with red wine until smooth and stir it into the goulash. This will also give the sauce a beautiful gloss.
12. Season with salt, pepper and additional chilli flakes to taste.