Viennese Juice Goulash Way I Do It
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef goulash (wad ham)
- 800 g onion (s)
- 4 clove (s) garlic
- 1 teaspoon caraway seeds, chopped
- 1 tablespoon marjoram
- 4 tablespoon paprika powder
- 1 tablespoon white wine vinegar
- salt and pepper
- 1 teaspoon tomato paste
- Lard or good oil
- possibly broth
Print Recipe
Pin Recipe Instructions
- Plan at least 3 hours of time!
- Peel the onion and chop it roughly into cubes. Also portion the goulash meat into the desired pieces.
- Heat the lard in a spacious pan and slowly roast the onion until dark brown. At the end add the tomato paste and roast briefly. Take the pan off the heat and purée the onions with a hand blender.
- Add the garlic, caraway seeds, marjoram, paprika powder and vinegar, stir well and add a little water and simmer for 1/2 hour; so the paprika taste can develop properly.
- Then add the meat, possibly pour some clear broth on it, not too much, the meat should still be visible. Now season with salt and pepper. Let the goulash slowly simmer on a low heat for 2 - 3 hours.
- A nice fat level should come out and the color should become dark red-brown.
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