Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g beef oulash
- 200 g onion (s), cut into wedes
- 2 carrot (s), slightly chopped
- 1 celery, finely chopped
- 2 cloves garlic, chopped
- 2 tablespoon tomato paste
- 1 teaspoon mustard
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ paprika, hot pink
- salt and pepper
- Broth, grains
- 1 pinch (s) cinnamon powder, optional
- 2 tablespoon water
- some cream, optional
Print Recipe
Pin Recipe Instructions
- Knead the meat with tomato paste, pepper, a little salt, a little pepper, possibly a pinch of cinnamon, paprika and garlic in a freezer bag so that everything is covered with spices.
- Tie the roasting tube at one end, fill in everything, really everything, add another 2 tablespoons of water, tie the other side as well, pierce a few small holes and slide them into the cold oven on the second rail from below. Set the oven to 120 ° C and cook for 3 hours.
- After 3 hours, it doesn`t matter, if it`s 4, it doesn`t matter. The meat just gets softer. Put everything in a bowl, season again with salt and pepper and stir in some cream if you like.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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