Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg goulash, beef, pork or both mixed
- 3 large onion (s)
- 2 cloves garlic)
- 1 ½ teaspoon paprika powder
- 1 liter vegetable stock
- 2 bell peppers, toasted
- 1 teaspoon marjoram
- 1 teaspoon oregano
- 0.5 tube ½ tomato paste
- vegetable fat
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into cubes. Also cut the garlic into fine cubes and set aside with the onions. Then wash the meat and dab it with kitchen towels, remove any fat and cut into smaller pieces as required.
- Heat some vegetable fat in a large saucepan and fry the meat in portions. Add the onion and garlic to the last portion and toast them briefly. Now add the rest of the meat again and sprinkle the paprika over it and let it fry until the onions are translucent. Then slowly deglaze everything with the broth, stir in the tomato paste and the sliced peppers. Add the marjoram and oregano and over a low heat for about two hours
- Simmer. Season everything with salt and pepper.
- Boiled potatoes, dumplings and spaetzle go well with it.
- Note: I cook the goulash the evening before and let it simmer for 90 minutes, then bring it to the boil again the next day and then let it simmer over a low heat for about 30 minutes, that`s it.
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