Old Viennese Goulash
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef fillet (s)
- 750 g onion (s)
- 100 g lard
- 300 g tomato (s), peeled, sliced
- 2 cloves garlic)
- 1 teaspoon caraway seeds
- 1 glass red wine
- a bit salt
- some lemon peel
- some thyme
- 2 tablespoon paprika powder, noble sweet
- 0.5 tablespoon ½ paprika, hot pink
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2 cm cubes and dice the onions, too, but finely.
- Steam the onions in the fat until translucent, add the meat and fry. Then sprinkle with peppers and immediately add the peeled, sliced tomatoes. Add the remaining spices, deglaze with the wine and cook covered over medium heat for approx. 25 minutes.
- Boiled potatoes, bread dumplings or just white bread go well with it.
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