Since I discovered this recipe, I no longer make goulash!

Tender beef ragout with baby potatoes, braised in a creamy red wine sauce—so juicy it melts in your mouth! 🍷
Since discovering this recipe, I've stopped making goulash; this is my absolute favorite dish for cold days!

In this video, I'll show you step by step how to make the perfect beef ragout: with tender meat, small potatoes, mushrooms, and a creamy sauce that you'd love to eat on its own.
Perfect for Sundays, family dinners or simply when you want some really good home-cooked food.

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📋 INGREDIENTS:
• 1 kg roast beef (“false fillet”), in bite-sized cubes (2.2 lb)
• 1 tbsp clarified butter or vegetable oil (1 tbsp)
• 2 onions, finely chopped
• 2 garlic cloves, chopped
• 250 g mushrooms, quartered (9 oz)
• 400 g small potatoes, whole or halved (14 oz)
• 2 tbsp tomato paste
• 1½ tbsp flour
• 250 ml dry red wine (1 cup)
• 300 ml beef stock (1¼ cups)
• ½ tsp sugar
• 1 tsp dried thyme or 1 sprig fresh
• 1 bay leaf
• 1 tsp Dijon mustard
• Salt, black pepper
• Fresh parsley for serving


📌 Try it out and let me know in the comments if you don't need goulash anymore!
💬 And if you love recipes like this – subscribe to my channel so you don’t miss any more videos!