Traditional Hungarian Goulash – Gulyás

Summary

Ingredients

• 600 g beef (soup meat)
• 400 g beef le slice (s)
• 800 g onion (s)
• 50 g celery
• 2 large cloves garlic
• 1 bell pepper (s)
• 1 can tomato (s), 800 g each
• 100 ml red wine, drier, to taste
• 500 ml beef stock or broth, or more, you want a soup
• 2 tablespoon mustard, e.g., Bauzner
• 4 tablespoon paprika powder, noble sweet
• 2 tablespoon, heaped paprika, hot as rose
• 1 bay leaf
• 1 teaspoon caraway seeds
• 1 teaspoon marjoram
• salt and pepper
• 1 tablespoon rapeseed oil
• 3 tablespoon goose fat, if necessary slices bacon

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Instructions

1. Wash the soup meat, pat dry and cut into 3 cm cubes. If possible, the cubes should all be cut the same size. Rinse the leg slices well under water so that no bone fragments get into the goulash. Peel the onion. Peel and dice the celery. Peel and dice the garlic. Wash, core and cut the bell pepper into strips.
2. Roughly dice the onions. They will completely dissolve and in the end give the goulash the bond. The amount of onion in a good goulash should be almost the same as the amount of meat. In a saucepan with a little rapeseed oil, let the onion pieces become translucent, do not fry!
3. Place the meat cubes on the onion pieces and let the meat steep in its own juice for about 15-20 minutes. Then add the paprika powder and stir very well. The goulash can handle a lot of paprika powder. Add the mustard and reduce the meat and onion juice. Now the goulash gets taste and color. Caution: It must not burn anything. If paprika burns, it becomes bitter.
4. Then add the leg slices, the celery, the garlic, the pepper pieces and the bay leaf, stir and fry briefly. Then deglaze with the red wine, add the tomatoes and if everything stays too dry, add a little more beef stock or beef broth. Put the lid on and let the goulash simmer on medium heat for at least 1 hour. Every now and then, check to see if there is still liquid, and if not, add some stock again.
5. Add the remaining spices - caraway seeds, marjoram, salt and pepper - and simmer the goulash for another 30 minutes on a low heat. Then you can decide on the variant of a soup. In this case add more stock.
6. Remove the marrowbones that have boiled until the end and serve the goulash.
7. If you infuse the goulash overnight and let it cool down, it tastes even better, so you basically pre-cook it for the next day. The next day you can serve it with spaetzle, dumplings or boiled potatoes.

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