Beef Goulash Without Frying
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef goulash
- 1 kg onion (s), peeled, sliced
- 4 cloves garlic, finely chopped
- 1 tablespoon lard or some oil
- 3 tablespoon paprika powder, noble sweet
- 3 bay leaves
- 0.5 teaspoon ½ caraway seeds
- 3 tablespoon tomato paste
- 1 small chilli pepper (s)
- 3 potato (s), peeled, halved or quartered
- 1 liter bouillon, (strong beef bouillon)
- 1 tablespoon gravy, (instant, paste)
- some salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Heat the lard or oil in a large saucepan, sauté the onions until golden. Add the tomato paste, stir well and remove the saucepan from the stove.
- Add the paprika powder and mix well for 2 minutes (but not on full heat, otherwise it can get bitter), deglaze with only 1/2 to 3/4 liter of the bouillon in which the gravy was dissolved (put the rest of the bouillon aside) and about Simmer gently for 20 to 30 minutes, stirring occasionally.
- Add the garlic, bay leaves, caraway seeds and the pod, also add the potatoes and cook for another 15 minutes, stirring occasionally. The potatoes bind the sauce and make it a little thicker.
- Gradually add the beef goulash cubes to the boiling sauce without frying them, but keep stirring. If the meat has a lot of water, the sauce will multiply, but if it is good, hung meat, you may need to add the rest of the bouillon so that the sauce doesn`t get too thick.
- Let the goulash simmer gently for about 2 to 2 1/2 hours, stirring from time to time.
- It is even better if the goulash is prepared the day before, as it tastes a little stronger when warmed up.
- The potatoes can be eaten or removed. Season with salt and pepper only at the end because of the spiciness of the pod.
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