Hungarian Juice Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon lard
- 500 g beef, pork, veal, lamb, in any mixture, preferably a little fat or with bone
- 500 g onion (s), red
- 1 glass white wine, dry
- 1 teaspoon tomato paste
- 3 tablespoon paprika powder, noble sweet
- 1 tablespoon paprika powder, hot, depending on the degree heat required
- 1 teaspoon marjoram, rubbed
- 1 bay leaf
- 0.5 teaspoon ½ caraway seeds
- 0.5 teaspoon ½ mustard powder
- water
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the meat into cubes or pieces.
- Roughly chop the onions and slowly fry them in the lard in a saucepan. When the onions are really brown (better longer than shorter, but they shouldn`t burn), add the tomato paste and fry briefly. Deglaze with the wine, stir and let boil down briefly. Put paprika powder on top and stir. Pour in about half a liter of water, bring to the boil and add all the remaining spices except for the bay leaf. Cook for half an hour with the lid closed on medium heat.
- Puree everything with the blender.
- Turn up the heat. When the mixture is boiling, add the meat and bay leaf to the saucepan and turn the heat back down. Put on the lid and simmer slowly for one, better two hours until soft. After feeling in the last half an hour, remove the lid so that too much liquid evaporates or add water so that nothing burns and everything becomes liquid again.
- A good goulash is thick and has a low fat level. You can sparingly add some fresh parsley if you want to garnish.
- There is also boiled potatoes, noodles, spaetzle or bread and of course a green salad.
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