Our Onion Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg goulash, e.g. beef, pork, veal
- 1 kg onion (s), or half onion, half peppers
- 4 tablespoon tomato paste
- water
- 6 juniper berries
- 4 bay leaves
- 3 clove (s)
- salt and pepper
- Paprika powder, noble sweet
- butter
- Balsamic
Print Recipe
Pin Recipe Instructions
- Dice the meat, the smaller it is, the faster it will cook and soften. Cut onions, it doesn`t matter how they are supposed to cook. Skin the peppers and cut into large cubes.
- Sear the meat, it should get color. Fry the onions and peppers as well. Add salt, paprika powder, pepper and tomato paste, fry briefly. We usually sear the meat in 2 stages, then it browns faster and the onions separately from the meat. But you can also do everything together. Add water until the meat is just covered.
- Put juniper berries, cloves and bay leaves in a spice sachet or a tea infuser and add. Simmer on a low heat until the desired consistency is achieved. You don`t need a sauce thickener, etc. to set, just let the onions cook. If it doesn`t get creamy enough, stir in a little cold butter and wait 5 minutes. Butter binds and brings flavor, sauce thickener tastes floury.
- Stir in between and season to taste, season to your own taste. If acid is missing, add 2-3 tablespoons of balsamic vinegar.
- Tastes very good with noodles, rice, potatoes, potato noodles, bread / rolls, dumplings / dumplings or simply with more liquid than soup, but I recommend dicing the pieces of meat smaller.
- Tip:
- Poultry meat is not so suitable.
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