Merlin`s World-class Beef Goulash for Seasoned Junkies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g beef oulash
- 400 ml red wine
- 50 ml tomato (s), happened
- 100 ml vegetable broth, strong, double the amount powder
- 5 tablespoons oil, or lard, for frying
- 6 tablespoon balsamic vinegar
- 1 red pepper (s)
- 2 tomato (s)
- 1 small eggplant (s)
- 2 small onions
- 3 cloves garlic
- 5 sprigs rosemary, fresh
- salt
- 7 sprigs thyme, fresh
- 4 sprigs marjoram, fresh
- 2 bay leaves
- 5 allspice grains
- 1 teaspoon caraway seeds
- 10 grains white pepper
- 10 grains black pepper
- 1 teaspoon cinnamon powder
- 3 teaspoons paprika powder, noble sweet
- 3 clove (s)
- 3 chilli pepper (s), dried, e.g., Rawit
- 3 teaspoons sugar
- 50 g butter
- 1 tablespoon flour, type 405
Print Recipe
Pin Recipe Instructions
- There are two ways to prepare the goulash. For those who don`t like it that spicy, I recommend the variant with a spice bag. For those who like it extra hot, I recommend the variant in which the spices stay directly in the sauce. I use a cast iron roaster for cooking.
- Cut the vegetables as desired. Peel and halve the onion. Just peel the garlic and press lightly.
- Put the oil in the roasting pan and heat it up enough to sear the meat. Then tie the sprigs of rosemary, thyme and coriander together in a bundle with kitchen twine. Pour the remaining spices into a tea or coffee filter and also tie with kitchen twine and put both in the roasting pan. Alternatively, all herbs are simply added to the roaster after the meat has been seared. Then add the tomatoes. After 2 minutes you can now add the vegetables and pour on red wine, broth and balsamic vinegar. The sugar can now also be added. Let it cook for 2 hours. Then you should always test the meat so that it doesn`t get too soft and disintegrate. Beef often behaves very differently.
- In the meantime, a roux is made from butter and flour by heating butter and using a whisk to stir in the flour so that it is free of lumps and browning it slightly. Then let the roux cool down.
- When the goulash is ready, put the sauce in a pan and stir in enough roux until the desired consistency is achieved. Then the sauce is mixed again with the meat and served with the desired side dish.
- Potatoes or dumplings and red cabbage are recommended as a side dish, but noodles and rice with salad are also possible.
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