Summary

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

1. 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.
2. 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.
3. 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.
4. Cut the paprika into 3 cm cubes and add, let simmer for another 30 minutes to 1 hour.
5. The onions should be practically completely melted and the meat should already crumble easily. This makes the sauce particularly thick and tasty.
6. Season with sugar beet syrup, vegetable stock, salt and pepper until the taste is slightly sweet and smoky.
7. 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.
8. If you like, you can of course replace beef with pork or poultry, although poultry could easily break down.
9. Can be prepared the day before and tastes better with every warm-up.
10. Potatoes, pasta and dumplings go well with it.