About this recipe:This goulash is cooked in its own juices. Best if slow cooked for two to three hours, so plan enough time or make it the day before because when it's been warmed up it tastes even better. Spätzle (South German pasta) or polenta go really well with it.
150g butter (olive oil is fine too)
4 onions, finely sliced
50g mild or sweet paprika
1 splash vinegar, diluted with 60ml water
1kg beef stewing steak
2 garlic cloves, finely chopped
1 small teaspoon ground caraway
1 small teaspoon marjoram
1 tablespoon tomato puree
1-2 red peppers, cut into thin strips
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Heat the lard in a large pan and brown the onions in it, stirring constantly.
Add the paprika, stir briefly and add the vinegar and water. Let simmer briefly and add the meat. Season with some salt and add garlic, caraway, marjoram and tomato puree.
Cook for 2-3 hours with the lid not fully covering the pan on low heat. Keep checking to see if there's enough liquid in the pan, adding a little water if necessary. The goulash should actually stew in its own juices. It shouldn't burn though, so add water if necessary.
When the beef is very tender, add as much water as is necessary to cover. The onions should be completely cooked and should have made the sauce thick.
Add the peppers and simmer for 10 minutes. Again, season with salt and pepper.
yeah,great recipe I added a little wine and a few mushrooms,it was great on its own,I just like adding stuff and as Im allregic to peppers just thought Id add something else!Really nice,thanks for sharing! - 15 Oct 2011