This is basically a beef stew somewhere between Boeuf Bourguignon and Goulash. Goulash can come in many forms and varieties, depending on the origin of the recipe, but it is usually spicy and contains paprika and/or tomatoes. This tastes even better the day after it was made, it is stressfree and foolproof. I know the amount of wine may sound odd but the tannic acid in the wine makes the beef become incredibly tender. During cooking the sauce changes colour and the strong wine aroma will be mellow and delicious. Just like Boeuf Bourguignon but more rustic and spicy. I came up with this after I tried my roommates goulash. Smelled heavenly but the beef was stringy and tough.
Recipe posted by HannaBerlin