Gulasch

Ingredients

• 900 g white Onions
• 900 g beef
• 100 g butter (or lard)
• 1 tbsp tomato paste
• 38 g paprika powder (rosen-scharf)
• 3 cloves garlic
• 10 g Caraway seeds
• 1/2 l red wine
• 1/4 l water
• 50 ml vinegar
• 25 g Majoran

• 🍝 Servings: 4
• 📄Nutritional Data

Steps

1. Cut onions in small pieces and fry in a large pot with the butter over medium heat for roughly 30 minutes.
2. Cut the beef in large chunks, salt and set aside.
3. Mix the water with the vinegar and also set aside.
4. Add the garlic 25 minutes after the initial frying of the onions. Afterwords mix in the paprika powder with the onions and the fat. Be careful that it does not burn. Add the red wine and water to the mixture and combine.
5. Add the meat chunks in to the liquid and add the tomato paste. Add the crushed caraway seeds and majoran. Boil everything up shortly and then turn down to low heat.
6. Cook for at least 4 hours at low heat, keep an eye on it so that it does not burn in.

Variations

• The meat should be marbled, so calves or boiled meat is perfect for goulash. The streaks get turned in to gelatine during the long cooking process and renders the goulash tender.
• One can add potatoes 1h before serving time to make the goulash thicker and more nutritious.
• When adding the garlic, one can also add bell-peppers and carrots.
• For a more smooth final result, puree the onions after step 4.
• There should be a layer of fat on top of it. This can be removed to get a more visually appealing result.