Viennese Juice Goulash with Leg Slices
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg boneless beef slice (s)
- 150 g lard
- 1 kg onion (s), cut white
- 1 dash vinegar
- 40 g paprika powder, noble sweet
- 2 clove (s) garlic, crushed
- 1 teaspoon, leveled caraway seeds, chopped
- 1 teaspoon, grained marjoram
- 1 tablespoon, leveled tomato paste
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Peel, halve and slice the white onion. Then fry in the hot lard until golden yellow, always stirring constantly!
- Mix vinegar with 1/16 liter of water. Paprika the golden yellow onion, briefly fry the paprika and deglaze with the water / vinegar mixture. Let the water boil off.
- Add the meat, salt and add caraway seeds, marjoram, tomato paste and garlic and steam everything in its own juice.
- Now let the juice boil down again and again and deglaze with a little water. The meat must not boil, it should only be steamed! Make until the meat has softened, fill up with water until everything is just covered with the juice and simmer gently for another 15 minutes.
- If you`ve done it right, you`ll get the right juice goulash with the red-brown color!
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