Weekend Inspiration for Spicy Beef Goulash with Prunes

Ingredients
• 800 g beef shoulder
• 400 g carrots
• 100 g pitted prunes
• 3 onions
• 3 garlic cloves
• 1 large parsnip
• 4 tbsp oil
• 1 tbsp sweet ground paprika
• 1 tsp hot paprika or crushed red pepper
• 2 bay leaves
• 150 ml tomato passata
• 100 ml red wine, optional
• salt and black pepper
• a pinch of cumin
• 700 ml to 1l warm water or beef stock

Method
Finely chop the onions and garlic, dice the beef, and slice the carrots and parsnip. Sauté the onions in oil for 10 minutes, add the carrots and parsnip, and cook for another 5 minutes. Add the beef and brown for 7–8 minutes, then stir in the garlic and spices. Pour in the wine and simmer briefly, then add the passata, bay leaves, and water or stock. Cover and simmer for about 90 minutes, add the prunes, and cook uncovered for another 15–20 minutes. Serve with bread, mashed potatoes, or polenta.