Preparation
- Roughly chop the onion and fry it in a tablespoon of oil in a pan or roaster.
- Remove the fried onion and fry the beef goulash in another tablespoon of oil. It's best to do it in portions so that too much liquid doesn't form.
- Return onions to pan and add tomato paste. Reduce heat and deglaze with red wine.
- Let the red wine boil away, add chopped garlic, sea salt and “Ankerkraut Add goulash spice and pour in beef broth.
- Simmer on low heat with the lid closed for about 1,5 hours.
- Prepare pasta according to package instructions and enjoy together.
