Beef Goulash

To make a true goulash, it must be cooked long and slow. The best is when cooked in a cauldron over an open fire.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, beef, side

  • 1 kg Onion, raw

  • 4 pods Garlic, fresh

  • 0.5 dl Oil, plant, sunflower

  • 40 g Tomato sauce, without salt

  • 30 g Spices, paprika

  • 2 dl Water

  • 2 piece Spices, bay (leaves)

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Clean the beef as needed, wash, dry, and cut into three-centimeter cubes. Peel the onion and slice it thinly or chop it finely. Peel and mince the garlic.

  2. Place a larger pot with oil on the stove. When the oil is hot, add the onion to the pot and salt it. Sauté the onion while stirring until it becomes translucent and releases its juice. It must not burn, as it will become bitter! When the onion is translucent, add the garlic and sauté until the garlic becomes fragrant.

  3. Add the meat cubes to the pot and stir until the meat browns. Be careful not to overcook the meat. While stirring constantly, add tomato paste and ground red paprika. Pour in water, add bay leaves, mix well, and cover the pot with a lid. Season with salt and pepper to taste. Reduce the heat and simmer very slowly for two to three hours, or until all the onions dissolve into the sauce and the meat becomes tender and soft. Stir the goulash several times during cooking. Add more liquid if needed.

  4. Serve the prepared dish in deep bowls and accompany it with a side of your choice or homemade bread.

Nutrition Information (Per 100g)

  • Calories: 87.77 kcal
  • Fat: 1.56 g
    • Saturated Fat: 0.47 g
  • Carbohydrates: 5.9 g
    • Sugars: 2.12 g
  • Protein: 10.66 g
  • Fiber: 1.04 g

Advice

Preparing a good goulash is simple; the most important thing is that the meat is of high quality and that you take enough time for preparation. If the onion is not sautéed enough, the goulash will have a sweet taste, if it is too much, it will become bitter. In a properly prepared goulash, almost no additional seasoning is needed. From the basic recipe, you can create new variations with different additions (mushrooms, carrots, potatoes, tomatoes, peppers). Instead of water, you can use red wine for the liquid.