There are as many ways of making goulash as there are cooks. I have therefore also made up my own recipe, which differs significantly from others in a few points of preparation.
A goulash only becomes really good if you make a lot of it. That`s why I don`t even start below three kilograms of beef. I get the goulash whole and then work it myself with a sharp meat knife. This is not difficult, but time-consuming (as an amateur I need about three hours with about 5 kg of meat), but it has the advantage that you can cut the meat can rid of fat and tendons according to his taste. Please think of your dog, he will thank you for it!
I choose the amount of onions so that the cut mountain of onions has roughly the same volume as the mountain of meat (not 1: 1 by weight!).
In a large cauldron, plenty of butter or lard is now warmed up over a low flame.
You can also omit the following process: I heat a little oil in a large pan in order to sear the meat briefly and sharply in portions so that the pores close, then it is always served in the goulash kettle.
If you haven`t done it, just add the meat to the cauldron. Now add the diced onions (please do not roast them, but raw) and mix them well with the meat. Warning: do not add any water! The juice is created by itself in the covered kettle! Do not set the temperature higher or use a larger flame. Stir every now and then, you will notice how the juice miraculously emerges. When the juice covers the meat and onion mixture, after 30-45 minutes, you can add the spices. Make sure that you only stir the goulash briefly and then cover it up again immediately afterwards. By the way, I set the huge goulash kettle on my gas stove on the smallest flame and on the lowest setting. This is completely sufficient and guarantees that the goulash never burns and the paprika powder does not burn either!
As soon as you have incorporated the spices, test the taste of the juice with a small spoon! You can now simmer the goulash for at least four hours without having to supervise it. Then turn off the stove and just let it sit until the next day.
The next morning, just turn it up again (again on the lowest level!), Stir every now and then so that the goulash heats up evenly. You can also season it from time to time and correct it with the spices as desired. Your goulash will be ready by lunchtime.
Notes: the cold season is best for preparation, as the heating is relieved. Don`t let the large amount put you off: Goulash is easy to freeze - nicely portioned in sachets. Then you know again why you have a microwave in the kitchen!
Speaking of juice: I`ve never had to add water to the goulash preparation - if you do it, the goulash becomes too thin and you have to use the flour, which I absolutely want to avoid!
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