Summary

Ingredients

• 875 g beef oulash from the bottom shell / ball
• 250 g mushrooms, brown
• 1 vegetable onion (s)
• 1 medium onion (s)
• 2 small cloves garlic
• 6 teaspoons, crushed paprika powder, noble sweet
• 1 ½ teaspoon, sprinkled paprika powder, hot pink
• 2 teaspoons tomato paste
• 300 ml red wine, dry, preferably Bordeaux
• 550 ml veal stock
• 1 pinch caraway powder
• 1 pinch marjoram, dried
• 1 bay leaf
• 1 clove (s)
• 2 juniper berries
• Clarified butter
• salt
• Roux, dark

Print Recipe Pin Recipe

Instructions

1. Cut the beef into larger pieces. Peel and halve the onions and cut into very fine slices. Clean the mushrooms and cut into quarters or slices, depending on your preference. Peel the garlic, dice finely.
2. Melt some clarified butter in a large, ovenproof saucepan over medium heat and sauté the onions and garlic until translucent. Remove the saucepan from the heat, add the paprika powder while stirring, then add the tomato paste.
3. Put the saucepan back on the stove, add the meat and mix thoroughly with the onions. Deglaze with the red wine. Then fill up with veal stock enough that the meat is covered.
4. Preheat the oven to 150 degrees top / bottom heat.
5. Bring everything to a boil over a low flame. Add spices and a pinch of salt, stir and place in the oven.
6. After 1 hour add the mushrooms, stir and let the beef goulash simmer gently in the oven for another 2 hours. The sauce reduces a little, becomes nicely aromatic and the meat is super tender.
7. After 3 hours, take the beef goulash out of the oven and let it cool down. I leave the pot in the fridge for 1 night so that the goulash can flow through nicely.
8. On the following day, bring to the boil, remove the juniper berries and the clove. Thicken with a little roux (tasteless) and season with salt.
9. The beef goulash tastes good with spiral noodles (tossed in butter) or mashed potatoes and a mixed salad.
10. Serve with a dollop of sour cream and chilli threads if necessary.