Goulash Extra Juicy, with Slightly Smoky Taste
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef goulash
- 50 g lard
- 100 g bacon, lean, diced
- 5 tablespoon tomato paste
- 500 g onion (s)
- 500 g red pepper (s)
- 3 teaspoons, heaped paprika powder, noble sweet
- 2 teaspoons, heaped paprika powder, smoked, spicy
- 250 ml water
- 250 ml red wine
- 100 ml espresso
- 50 g dark chocolate
- sugar beet syrup
- broth, instant
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- If not already done by the butcher, cut the beef goulash into approx. 3 cm pieces. Heat the lard and sear the meat in it until there is no more liquid in the pan.
- Add tomato paste and continue frying until the meat has taken on a good color. Roughly chop the onions, add to the meat and fry.
- Deglaze with red wine. Pour the espresso, crushed chocolate and add both paprika powders. When the chocolate has melted, pour in water and let simmer for about 3 hours, stirring occasionally.
- Cut the paprika into 3 cm cubes and add, let simmer for another 30 minutes to 1 hour.
- The onions should be practically completely melted and the meat should already crumble easily. This makes the sauce particularly thick and tasty.
- Season with sugar beet syrup, vegetable stock, salt and pepper until the taste is slightly sweet and smoky.
- The specialty of this dish is the smoked paprika powder, which, together with the espresso and the dark chocolate, gives the dish a nice, sweet, smoky taste. At first it tastes strange, but after 3 hours of braising it becomes really tasty. If you like, you can also add chilli or chipotle (smoked jalapenos) to taste, a hot variant.
- If you like, you can of course replace beef with pork or poultry, although poultry could easily break down.
- Can be prepared the day before and tastes better with every warm-up.
- Potatoes, pasta and dumplings go well with it.
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