Name: Classic goulash
Yield: 6-8
Cuisine: Hungarian
Ingredients: 800 g beef (ideally from the shoulder or the calf, cut into cubes); 2 large onions; 2 garlic cloves; 3 tablespoons tomato puree; 2 tablespoons sweet paprika powder; 1 teaspoon paprika powder; 500 ml beef broth; 250 ml red wine; 1 tbsp marjoram; 1 tsp caraway seeds; 2 bay leaves; 3 tbsp vegetable oil; salt and pepper; 1 tbsp vinegar (white wine or apple cider vinegar); 1-2 bell peppers

For me, goulash is the perfect feel-good dish, especially on cold days. This dish, which originally comes from Hungary, is now popular throughout Central Europe. Traditionally prepared by Hungarian shepherds as a simple one-pot meal, goulash has become a true classic over the years. My red wine goulash is characterised by its strong, spicy sauce and the tender beef, which is particularly juicy due to the slow braising in red wine. A true classic that never fails to impress and is easy to prepare.

Classic goulash

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Cuisine

Hungarian

Author:

Stefie

Servings

6-8

Prep Time

20-30 minutes

Cook Time

90-120 minutes

Ingredients

800 g beef (ideally from the shoulder or the calf, cut into cubes)
2 large onions
2 garlic cloves
3 tablespoons tomato puree
2 tablespoons sweet paprika powder
1 teaspoon paprika powder
500 ml beef broth
250 ml red wine
1 tbsp marjoram
1 tsp caraway seeds
2 bay leaves
3 tbsp vegetable oil
salt and pepper
1 tbsp vinegar (white wine or apple cider vinegar)
1-2 bell peppers

Directions

Heat the oil in a large heavy-based pan. Cut the beef into cubes and fry in batches, until nicely browned on all sides. Remove and set aside.
Finely dice the onions and sauté them in the same pan in the remaining oil until translucent. Finely chop the garlic, add it to the onions and fry briefly.
Add the tomato paste and lightly toast while stirring. Then add the paprika powder (sweet and spicy) as well as the marjoram, caraway seeds and bay leaves and fry briefly to allow the flavours to develop.
Deglaze with red wine (or alternatively more broth) and let the liquid boil down a little. Then add the beef broth and vinegar. Mix everything well.
Put the fried meat back into the pot, cover and let it stew over low heat for about 2 hours. The goulash should simmer gently to tenderise the meat.
If you use bell peppers, cut them into strips and add them to the pot after about an hour and a half so that they still have a little bite.
Finally, season the goulash with salt and pepper. If the sauce is too thick, you can add a little broth, and if it is too thin, let the goulash boil down a little uncovered.

Recipe Note

The goulash goes perfectly with potatoes, bread dumplings, spaetzle or even fresh bread. It tastes particularly good when it is allowed to steep overnight, as the flavours then develop even better. In Austria, we say that only goulash tastes good when warmed up.

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