Hearty sauerbraten goulash

A sauerbraten goulash is easy to make, but you have to plan enough time because the goulash has to sit in the fridge for up to five days.

You need ingredients:

1 kg beef goulash
½ liter vinegar
3 bay leaves
5 allspice corns
2 onions, diced
½ packet raisins
100 g sugar
salt and pepper
1 tbsp clarified butter

Preparation of sauerbraten goulash:

• Bring ½ liter of water and vinegar to a boil. Put the goulash in a sealable bowl and sprinkle the onions, raisins and spices over it. Then pour the hot liquid over the goulash and let it cool. Place the bowl in the fridge for 3-5 days.
• After this time, you melt the clarified butter in a roasting pan. Put the goulash in the pot without liquid and sear it while stirring. In between, keep deleting the brew from which you have removed the bay leaves and allspice grains. When the meat is well seared, pour the rest of the stock over it. If necessary, fill the whole thing up with water until the meat is completely covered and let it simmer for about 1 ½ hours.
• Then remove the meat and puree the sauce. If you don’t like raisins, you can also sieve the sauce, but then it may have to be thickened with a little cornstarch.
• Then taste the sauce sweet and sour with salt, pepper and sugar. Then put the goulash back in and let it simmer for a moment.