Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 300 g oulash (beef, wad ham), diced 2-3 cm in size
• 1 red pepper (s)
• 1 tomato (s)
• 250 ml red wine
• Tomato paste
• Oil or clarified butter
• broth
• salt and pepper
• Paprika powder
• Caraway seeds if necessary
• sugar

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Instructions

1. This goulash recipe will delight everyone who likes to eat goulash but is reluctant to cut onions.
2. It starts with finely chopping an (yes, you read that right) onion. Then you heat the fat in a casserole and gently fry the onion pieces. Stir well, nothing should turn brown.
3. The meat cubes are added after a while. Turn up the heat a little. Now stir really well so that the meat is seared evenly without releasing water (which would affect the roasting process). The meat can take on a good color.
4. Next comes the tomato paste - pour over it, stir well, stir and continue to fry. A pinch of sugar is now also added. Turn the heat down again urgently.
5. Note: tomato paste improves every dish if you don`t just stir it in, but let it roast briefly.
6. Now add the paprika powder - the variety you like and the degree of spiciness you want and stir in. If you like, you can now add caraway (but you don`t have to). On no account let the paprika roast (otherwise it will be bitter!) But deglaze with the red wine.
7. Let it boil down, stirring again and again. Now add the pepper and tomato cut into small cubes. Simply stir in.
8. And now comes the point at which the decision is made as to whether a goulash gets the silky sheen it needs to have so that the eye can see it when eating, or whether it just tastes good.
9. Pour in the broth very slowly, little by little, only a ladle full at a time. Let it boil down, then pour it back in. And stir again and again. And this can go on for at least 1 to 1 1/2 hours, ideally you take between 2 and 3 hours (and a corresponding amount of broth).
10. The meat becomes more and more soft as butter, the longer you give it time.
11. So you braise the goulash covered on a very low heat and pour it regularly if necessary. And that is, as I said, quite often. A good goulash takes time, and anyone who has ever seen and tasted the difference knows why.
12. But be careful - the goulash must not start! And unfortunately that happens quickly. If the catastrophe happens and it still burns, you must immediately transfer the goulash to another pot so that the burnt-on fragrances and flavors cannot penetrate the dish! Continue as usual.
13. If the hunger is too great and / or the meat is soft enough to stew longer - serve with love. Ideally with a good side dish. Spatzeln (spaetzle), dumplings, potatoes, or just good, strong bread or a tasty roll (bun) have proven to be suitable.
14. Either the rest of the hopefully good red wine that has found its way into the pot or a well-tended beer is suitable for drinking.