Tomato goulash

1.

Peel onions and garlic, dice finely. Pat the meat dry. Heat the oil in the roaster. Fry the goulash in portions (otherwise the meat won't turn brown) over high heat. Season with salt and pepper.

2.

Finally, fry the onions and garlic.

3.

Put all of the meat back into the roaster. Stir in tomato paste, sauté briefly. Dust with flour and sauté briefly while stirring. Pour in the wine and 1⁄2 l of water, bring to the boil. Cover and simmer over low heat for about 2 hours.

4.

Possibly. Pour some water.

5.

In the meantime, wash the thyme, shake dry and pluck the leaves off. Wash and roughly cut tomatoes. Add the tomatoes and thyme to the goulash about 30 minutes before the end of the braising time. Season well with salt, pepper, chilli and a pinch of sugar.

6.

Potatoes or farmhouse bread go well with it.