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Classic Beef Goulash

Classic Beef Goulash
© Joerg Lehmann
Home Food & Drinks Recipes Cooking Classic Beef Goulash

Classic Beef Goulash

Meat

The secret to a perfect goulash is simplicity - slow-cooked onions, meat and paprika create a perfect hearty dish.

Richard Rauch

Ingredients (8 servings)
1 kg onions
6 cloves of garlic
250 g lard
1 kg beef (shin, brisket, cheek)
1 teaspoon(s) brown sugar
1 tablespoon(s) 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(s) dried marjoram
5 tablespoon(s) 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. 

Richard Rauch
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