Beef Goulash with Red Wine

Beef goulash originates from Hungary, it is characterized by the presence of the obligatory vegetables - onion and garlic, and the long cooking. A wonderful stew prepared in different countries with various additions to the main vegetables onion and garlic.

I prepare the ingredients for the beef goulash with wine by first cutting the meat into bite-sized pieces (any size you want) and coarsely chopping the onions.

I put the pot on the stove with the butter, pour the onion and fry well until it acquires a golden color.

After it's well fried and stewed, I add the cut meat into pieces, stir, reduce the heat to medium and stew the onions and meat for 20 minutes.

When 20 minutes have passed, I add the bay leaf, the chopped garlic cloves, the fresh red pepper previously crushed in a mortar, the tablespoon of paprika, pour the wine and if necessary, a little water (so that the meat is well covered).

I continue cooking the meat for at least two hours on a low heat to simmer.

While the beef goulash with red wine is simmering, in a pan with a lump of butter, I fry the mushrooms and the chopped red pepper for 7-8 minutes until almost ready.

Ten minutes before it's ready, I add the mushrooms, red pepper that I've stewed in advance to the goulash in the pot to combine the flavors.

You can skip adding the mushrooms and pepper - it's still very tasty without them. After about two hours, the meat has become tender and I stop cooking.

I serve the red wine beef goulash with mashed potatoes, sprinkled with parsley.

Happy cooking!