• 500 g cubed Gulasch meat
  • 3 onions (diced)
  • 3 carrots (diced)
  • 2 potatoes (diced)
  • 3 tbsp tomato paste
  • 200 ml red wine
  • 1 lt chicken broth
  • 2 tbsp flour
  • 10 ml vegetable oil
  • 2 branches of thyme
  • Salt
  • Pepper
  • 2 potatoes
  • 2 tbsp vegetable oil
  • Sea Salt
  • Pepper
  1. Put the sunflower oil in a large pot and fry the veal broth, stirring continuously, for about 5 minutes over high heat. Add the onions and continue frying. After taking the heat to medium, add the tomato paste and flour respectively and fry until the smell of the flour disappears. Then put the red wine in the pot and blow the alcohol with the help of a jet lighter. Lower the heat and add the chicken stock, thyme, carrots and potatoes. Continue to cook for about 40-45 more minutes on low heat in a controlled manner, stirring occasionally.
  2. Peel and grate the potatoes. Cleanse the starch water by squeezing the grated potato it in your palm and put in a bowl. Add salt and pepper and mix. After heating the vegetable oil in a pan, transfer the potato mixture and fry both sides by flattening with a spoon.
  3. Put the potato rösti on the serving plate, add the Gulasch and serve while still warm.