Cut the meat into four cm cubes, season and dust with flour. Fry all around in hot oil, add the tomato puree and steam briefly. Extinguish with red wine.
In the meantime, remove the peel from the vegetables, clean them, cut them into strips or cubes and layer them with the sautéed meat and spices in a roasting pan. Bring the soup to a boil in the pan and spread it evenly over the meat and vegetables. Cover the pot and cook the goulash at low temperature on the stove or in the oven for 60-80 minutes.
Potatoes can be cooked as well.
Tip: Always use aromatic spices to refine your dishes!
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