Classic Beef Goulash

Classic Beef Goulash

© Joerg Lehmann

Classic Beef Goulash

Classic Beef Goulash

© Joerg Lehmann

Ingredients (Serves 8)

1
kg
onions
6
cloves of garlic
250
g
lard
1
kg
beef (shin, brisket, cheek)
1
teaspoon(s)
brown sugar
1
tablespoon
tomato concentrate
50
ml
apple cider vinegar
3
l
beef stock (or water)
1
teaspoon(s)
ground caraway
1
pinch(es)
ground chili
1
tablespoon
dried marjoram
5
tablespoon
paprika powder
salt
black pepper
  • Peel and finely dice the onions and garlic.
  • Heat lard in a saucepan and stew onions and garlic in it very slowly for 1 hour (or longer) over very low heat until golden brown, stirring frequently.
  • Cut the meat into 4×4 cm cubes.
  • Add the sugar to the onions and let it caramelize slightly. Add the tomato puree, increase heat, fry briefly and deglaze with apple vinegar.
  • Add the meat and pour in the beef broth. Add the spices except for the paprika and simmer the goulash on the stove for 75 minutes.
  • When the meat is tender, lift out pieces with a meat fork and cover with cling film.
  • Reduce cooking liquid by one third on a rollign boil.
  • Mix paprika powder with a ladle of juice, add paprika and meat back to the reduced mixture and cook for a further 15 minutes (this will keep the colour and flavour of the paprika fresher).
  • Season with salt and pepper. 
     

Tip

Serve with mashed potatoes, bread dumplings or buttered noodles. 

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