.Put some salt and pepper to it. Red wine-deglaze. Remove oregano leaves.
Stir in oregano, cinnamon, and bay leaf. Spice with 1 pinch each nutmeg and cumin.
Add beef stock and tomatoes. Cover and bake at 180 degrees (gas: 2-3, convection oven: 160 degrees) for 90 minutes.
Add sauce thickener and boil 1 minute. Add salt and pepper to taste.
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If desired, serve with boiling potatoes or Greek rice noodles.
Ingredients for 4 servings: 350 g shallots 2- 3 garlic cloves Two carrots 4 tbsp olive oil 750 g beef goulash ,
salt, pepper 125 ml red wine 1/2 bunch oregano 1- 2 cinnamon sticks 2 bay leaves One pinch each nutmeg and cumin 200 g canned or packaged strained tomatoes .