You will need: Firebricks/spacer grate/grill grate
Top heat: approx. 200-220°C
Preheating: approx. 30 minutes
Working hours: 30 minutes
Cooking time: approx. 90 minutes

For 6 people

Ingredients:

• 1 kg beef goulash
• 2 tablespoons clarified butter
• 3-4 onions
• 1-2 garlic cloves
• Salt
• 3 tbsp tomato puree
• 1 tbsp sweet paprika
• 1 tbsp flour
• 2 l hot beef stock
• 2 glasses of red wine
• 400 ml chunky tomatoes
• 1 tsp marjoram
• 2 bay leaves
• Potatoes, paprika, chili (to taste)
• 100 ml whipped cream

Heat the Merklinger to approx. 200-220°C.

Meanwhile, place a heavy, cast-iron pot on the firebricks to heat up.

Peel the onions and garlic.
Slice the onions into rings and finely chop the garlic cloves.

Heat the clarified butter in the pan directly over the fire on the grill grate and sear the beef cubes on all sides.

Now add the onion rings and garlic and sauté. Add a little salt. Add the tomato puree and paprika powder and fry briefly.
Sprinkle over the flour and sauté briefly.

Then deglaze with the hot stock and red wine. Add the tomatoes and the remaining spices, cover and simmer for approx. 90 minutes, stirring occasionally.
Place the hot pot on the spacer grid on the firebricks.

Finally, season the goulash soup with salt and chili and refine with cream.

After about 60 minutes cooking time, you can add peeled, diced potatoes and diced peppers and cook for the remaining 30 minutes.

Tip: It goes well with fresh, crusty white bread, naturally from the Merklinger 😉