Summary

Ingredients

• 900 g beef (beef le ham), parried
• 900 g onion (s), finely chopped
• 1 dl oil
• 1 tablespoon tomato paste
• 0.5 liter ½ water
• 4 tablespoon paprika powder, noble sweet
• 2 cloves garlic, pressed
• salt
• Caraway powder
• marjoram
• Lemon peel, finely chopped
• vinegar

Print Recipe Pin Recipe

Instructions

1. Finely chop the onion and roast it brown in the hot oil, mix in the paprika powder, stir briefly. Deglaze with a dash of vinegar. Add 1/2 liter of water, steam the onions until soft and then strain them.
2. Cut the meat into thick slices. Cover the onions in a suitable saucepan with the pieces of meat, the tomato paste, the pressed garlic and the remaining spices and gently simmer them on the stove or in the oven.
3. Correct the liquid with a little water if necessary. The meat should be soft, as it cooks in the hot goulash juice.
4. The Viennese juice goulash should have some red fat, the so-called mirror, on the surface at the end.
5. Cooking time approx. 2-3 hours.
6. Side dish recommendation: boiled potatoes, bread or napkin dumplings.