Goulash with Red Wine. The wine added a subtle richness to the goulash, without being noticeable or overpowering. Skipped the bacon, bell peppers and caraway and it was still awesome. Served over wide egg noodles and mixed veggies, with a sprinkle of fresh snipped parsley and dollop.

Goulash is one of those meals that brings me back to my childhood. Coming from a big family, it was something that could be made in big batches and there would be enough for everyone, neighbors and. It's not often that I use wine in my cooking because it can be pretty pricey, but something magical happens when you add red wine to beef, and it's something that I just can not resist. You can cook Goulash with Red Wine using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Goulash with Red Wine

Prepare 2 medium of onions diced.
You need 2 lb of Chuck roast.
Prepare 6 oz of tomatoe paste.
You need 1/2 tbsp of dried oregano.
Prepare 1 cup of red wine.
It's 2 cup of water.
It's 2 tbsp of paprika.
It's 2 tbsp of olive oil.
It's 4 clove of fresh minced garlic.
It's 1 tbsp of salt.
It's 1 tsp of pepper.

To prepare this meal you will need a little more time. However, the every minute you spend for this specialty will be worth it. It is extremely tasty, and aromatic. You can buy pasta, or prepare yourself.

Goulash with Red Wine instructions

add oil to pot and sautee diced onion and add to Dutch oven or large pot on medium high heat. sautee for 7 to 10 min..
add garlic and sautee for 1 minute..
add chuck roast cut into half inch to one inch pieces, removing excessive fat pieces on the edges. A little fat is ok because it adds flavor and will melt down..
Turn to low heat for 20 to 30 min completely covered. no need to mix. The juices will let out of the meat and begin to create the sauce.
add wine and reduce for 5 minutes.
add tomatoe paste and mix to incorporate.
add water and stir.
add oregano, salt, pepper and paprika.
Cook on low heat for a minimum of 2 hours. 3 hours if you have time, but 2 hours is plenty to break down the meat and make soft and tender. stir every 20 min. sauce will be thick..
This is I usually served with bread and just the dish itself, but I serve my goulash over mashed potatoes, rice, egg noodles or gnocchi is also amazing! Try it with all of these!.

I prefer homemade, but everything will be fine with some other diet supplement. Goulash is a traditional Hungarian beef stew and although the ingredients are quite simple the taste is particularly good, jazz it up with red wine. Although goulash is not traditionally made with wine a generous splash of full-bodied Cabernet or Shiraz does give it an entirely new dimension. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. Also it is very advisable to add red wine, half pint to this quantity of meat.