In an ovenproof dish, let out a small amount of oil. Brown the slices in it for 8-10 minutes. Remove from heat and add paprika powder. Then put in the meat pieces, pour in the wine and the bouillon, season with salt and pepper and let it bubble up. Then cover tightly and steam on the middle shelf of the heated oven at 180 °C for 60 min. Then skim off fat, mix a little flour with water, stir into the meat broth and steam for another 30-40 min. Remove the tender pieces of meat, which are now cooked, and keep warm. Add the cucumber strips to the sauce, allow to warm through for 3 min and then season. Arrange the goulash on a warmed plate and pour the sauce over it.
Remove tendons and visible fat. This makes the finished dish more tender in flavor and fat-free as well.
Other : 13g total fat
Our tip: Use high quality red wine for an extra fine taste!
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