Recommendations · Wine and food

Beef goulash with Ellermann-Spiegel Dornfelder Trocken

Goulash of beef short rib with plenty of onion, paprika and a spoonful of sour cream. Dornfelder is the German red grape that is deep in colour but soft in tannin, and with paprika that is exactly the right combination.

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Bottle of Ellermann-Spiegel Dornfelder Trocken, wine

From the shelf

The bottle

Ellermann-Spiegel Dornfelder Trocken comes from Germany and is made from dornfelder. The wine is at 13.5 percent by volume and the bottle holds 75 centilitres. Trocken means dry: hardly any residual sugar is left. Dornfelder is a crossing that is deep in colour and usually soft in tannin.

Ellermann-Spiegel Dornfelder Trocken

The combination

Why this works together

Goulash is mild in acidity and sweet from the many onions and the paprika. A wine with firm tannin clashes with that: next to paprika and sour cream tannin turns hard and dry. Dornfelder has soft tannin and dark fruit, so it supports the dish from below instead of pressing on it. The fat of the beef and the cream still needs something to cling to, and the tannin that is there is enough for that. Stick to a mild, sweet kind of paprika: hot paprika would only get sharper at 13.5 percent alcohol by volume.

At the table

The dish

  • Before 4 people
  • Ready in 2 hours and 30 minutes
  • Type main course

What you need

  • 1 kilo beef short rib
  • 800 grams onions
  • 2 red bell peppers
  • 4 cloves of garlic
  • 3 tablespoons sweet paprika powder
  • 1 teaspoon ground caraway seed
  • 400 grams canned diced tomatoes
  • 500 millilitres beef stock
  • 3 tablespoons sunflower oil
  • 200 milliliters sour cream
  • 1 bay leaf
  • salt and freshly ground black pepper

How to make it

  1. Cut the meat into cubes of three centimetres and pat them dry. Sprinkle them with salt and pepper.
  2. Heat the oil in a heavy-bottomed casserole and brown the meat on all sides in batches. Place it on a plate.
  3. Cut the onions into half rings. That is a lot of onion, but that very amount gives the goulash its thickness later.
  4. Sweat the onion over medium heat for fifteen minutes until golden brown and sweet. Add the finely chopped garlic and cook for another minute.
  5. Take the pan off the heat, stir in the paprika and the caraway seeds and let them finish cooking for half a minute in the residual heat. Paprika over full heat turns bitter.
  6. Put the pan back, add the meat, and add the diced tomatoes, the stock and the bay leaf.
  7. Bring everything to the boil, turn the heat low and let the goulash simmer gently with the lid on for two hours, until the meat falls apart.
  8. Cut the peppers into strips and add them for the last half hour. Fish out the bay leaf, season to taste and spoon a spoonful of sour cream onto each plate when serving.

In the glass

Serving

Pour the wine at 15 to 16 degrees into a medium-sized red wine glass. Dornfelder is not a wine that needs hours to breathe; a quarter of an hour open is enough. Slightly cooler than room temperature keeps it juicy.

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