Perfect Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg beef from the calf, best, otherwise the wrong fillet
- 500 g onion (s)
- 4 tablespoon paprika powder, sweet
- 1 dash balsamic vinegar, dark
- 1 pinch (s) sugar
- soy sauce
- Worcester sauce
- salt and pepper
- Cayenne pepper
- some water, hot
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces. Peel and roughly dice the onions. Now gently heat a roasting pan. Stew the onions in it. When they are soft, deglaze with a dash of balsamic vinegar and pour a pinch of sugar directly over them. Simmer for another 5 minutes. Deglaze with several splashes of Worcester sauce and dark soy sauce. Once the liquid has evaporated, dust the bell pepper over it. Fry briefly. Add the meat and mix. Just pour a shot of hot water over it, put the lid on it and simmer for 3-4 hours over the lowest heat. After half an hour, look into the pot and lo and behold, a sauce has been created. Now add a good amount of salt, pepper and cayenne pepper. If there is not enough sauce, hot water can be added again and again if necessary. If it boils in too much, add some water too. Finally, season again with spices to taste.
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