Beef rinse, dry, heat cubes. Heat the oil and fry the meat cubes in it. Season with salt, bell pepper and paprika. Add water and red wine, steam the meat, replace evaporated liquid with hot water so that the meat is always just covered with liquid.
Cut the peppers in half, remove the stems and seeds, remove the white septum, rinse the peppers. Peel the onions, cut both ingredients into strips, when the meat has stewed for about 45 min, add the vegetables, stew for about half an hour.
Add the steamed mushrooms and black salsify pieces to the goulash, heat, boil the braising liquid until a creamy sauce is formed, season the goulash with salt, bell pepper, paprika and sprinkle with freshly chopped parsley.
Our tip: Use your favorite red wine for cooking!
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