Simple 21; Quick 21; Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs 15 mins |
| Total Time | 3 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g onion (s), red
- 2 cloves garlic)
- 1 tablespoon butter
- 1 kg beef goulash
- 1 teaspoon, leveled caraway powder
- 2 tablespoon, heaped tomato paste
- 1 ½ liter broth
- 750 ml red wine
- salt
- Pepper, freshly ground
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic. Cut the onions into strips. Chop the garlic.
- Heat the butter in a large saucepan and fry the goulash in portions (!!!).
- Put all the meat back in the pot. Add the chopped onions, chopped garlic, caraway seeds and tomato paste and sauté. After approx. 5 - 7 minutes add the red wine and the stock, deglaze everything and season with salt, pepper and paprika.
- Let the goulash simmer for at least 2 hours, but better for 2.5 to 3 hours (stove at about 1/2 power, for me that`s 6 out of 12) and stir every half an hour.
- Season the goulash again, season again if necessary.
- We also eat pasta. Cucumber salad, dumplings or dumplings would also fit.
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