Beef goulash with tomatoes and parsley served with AVIKO Pati Parts Garlic

1. Cut the meat into cubes of similar size. Coat them in flour.
2. Thinly chop the carrot, celery and onion. Cut the pancetta and remove the skin from the sausage. Place the vegetables, pancetta and sausage in a pot, add butter and olive oil and fry everything over medium heat.
3. Add the diced beef and fry until golden brown, stirring occasionally. Add red wine and evaporate the alcohol.
4. Pour the broth into the pot so that it covers the meat by 2/3 and add 2 tablespoons of tomato paste.
5. Season with salt and pepper and continue cooking for about an hour and a half (until the beef is soft and tender!).
6. 10 minutes before the end of cooking, add a can of ciliegini tomatoes and chopped parsley.
7. Prepare AVIKO Pati Parts Garlic according to the instructions on the packaging.

Serve a portion of potato wedges and a portion of goulash on each plate - decorate with parsley and season to taste.

Good tip!
If you like spicy dishes, season the goulash in the Hungarian way - more paprika (we recommend hot and smoked paprika) and chilli. This dish will also be perfect with our spicy wedges - Pati Parts Tex Mex.