Summary

Ingredients

• 800 g onion (s)
• 80 g lard
• 3 tablespoon paprika powder, noble sweet
• 2 tablespoon tomato paste
• 3 clove (s) garlic
• 0.5 teaspoon ½ marjoram, dried
• 0.5 teaspoon ½ thyme, dried
• some caraway powder
• 800 g beef (from the calf or roast beef)
• 300 g pork schnitzel in one piece
• Wine, red
• salt and pepper

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Instructions

1. `Imre bacsi` was the name of the old Hungarian who tended the horses on a riding stables on Lake Neusiedl and cooked a unique goulash. In the meantime he has gone to the eternal Puszta, but he has left his goulash recipe there - to the delight of his family and me. Here it is:
2. Slice the peeled onions and fry them in the lard until all the liquid has evaporated. Then add paprika powder and sweat in it. Deglaze with a splash of red wine and let it boil down completely. Add tomato paste until it sets a little. Then sprinkle in the peeled and diced garlic, the herbs and a little caraway powder and immediately deglaze again with a splash of red wine. The herbs and garlic should not start, otherwise they will become bitter.
3. The beef and pork cut into 4 cm cubes now joins this onion mixture, is salted and peppered, carefully folded in and braised over a gentle heat in a pan that is not completely covered for about 2 - 3 hours. Moisten with red wine from time to time, but do not cover, otherwise the meat will boil. As soon as it is soft (for me it takes about 2 1/2 hours) just cover it with water and simmer for another 15 minutes.
4. Thickening is superfluous because the many onions ensure the binding here.
5. Only beef is used in the original recipe. The combination with pork is my personal variant, because beef and pork make a wonderful sauce. Since the pork has a much shorter cooking time, it naturally falls apart, but that doesn`t bother me because the taste is really unique.
6. I also have potato dumplings and waxy, halved eggs.
7. Some people will now ask themselves: eggs for goulash? Never heard.
8. It comes from a childhood memory. When my mother made goulash on Sundays, there was always some sauce with little meat left over. The rest was warmed up the next day and lengthened with eggs. I ate them much better than the meat, because they tasted delicious together with the sauce. My children like it very much too, so the goulash always comes with soft eggs. But that`s a matter of taste and not a must.