Spicy Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg goulash, beef and pork mixed
- 1 ½ kg onion (s) (6-7 pieces)
- 3 clove (s) garlic
- 2 carrot (s)
- 3 peppers, colored
- 1 chilli pepper (s)
- salt and pepper
- Paprika powder, hot pink
- some basil
- some oregano
- little marjoram
- 3 bay leaves
- 1 teaspoon sambal oelek
- 0.5 tube ½ tomato paste
- 0.25 liter ¼ red wine
- Clarified butter
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the onions into cubes and fry them in clarified butter with a pinch of salt and sugar in a large saucepan until translucent. First add the beef and fry well for about 10 minutes, then add the pork and fry well. Squeeze the garlic.
- Season to taste with the herbs and spices. Tip: Add the paprika just before deglazing, as it quickly develops bitter substances when it is fried. Do not save with it, it gives the goulash its typical color.
- Mix in the carrots, bell peppers and finely chopped chilli pepper cut into bite-sized cubes and fry briefly. Tip: Remove the seeds and the white inside from the chilli pepper, as these are extremely hot.
- Mix in the tomato paste and shortly afterwards, when it begins to turn slightly brown, deglaze with the red wine. Bring to the boil briefly, then pour in water until everything is just covered.
- Let the goulash simmer gently for at least an hour, better for two (!), Until the meat is nice and tender. Season to taste and serve.
- Potatoes, spaetzle or noodles and a green salad taste great as a side dish.
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