Balsamic Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, (preferably topside)
- 500 g onion (s)
- 50 ml olive oil
- 1 tablespoon tomato paste
- 3 tablespoon paprika powder, noble sweet
- 1 dash balsamic vinegar
- 0.5 liter ½ red wine
- 2 bay leaves
- 1 teaspoon marjoram
- 0.5 teaspoon ½ caraway powder
- 2 cloves garlic
- salt
- Paprika powder, hot
Print Recipe
Pin Recipe Instructions
- Cut the onions into cubes or narrow wedges and fry them vigorously in the olive oil for a few minutes. Reduce the heat, add tomato paste and paprika powder. Sauté carefully so that nothing gets bitter afterwards. Deglaze with a strong dash of balsamic vinegar. Pour in the red wine and half a liter of water and simmer for a few minutes.
- In the meantime, cut the meat into 3 cm cubes. Add the meat with the bay leaves, marjoram, caraway seeds and diced garlic to the stock and simmer on a low flame until the meat is soft and the onions have largely disintegrated. You should estimate two hours for this. Season to taste with salt, hot paprika and possibly a little balsamic vinegar.
- Butter dumplings or simply noodles go very well with it.
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