Cut the meat into cubes. Mix red wine with oil, orange juice, juice of one lemon and spices, pour over goulash form and put to cool for 24 hours. Stir from time to time.
Drain goulash. Heat oil and brown goulash in several portions in order.
Add wine, salt and pickle and simmer for 80 to 90 minutes.
Add crème fraîche and season with salt, pepper and gin.
Garnish: Mashed potatoes, Brussels sprouts.
Tip: Always use aromatic spices to refine your dishes!
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