My Hungarian Goulash

Portion and prepare all ingredients:

1. Cut the beef into bite-sized pieces. Cut the onions into small cubes. Roughly chop the garlic. Prepare all the spices. Remove the threads from the celery (similar to rhubarb) and cut roughly. Warm up the broth.
2. Sear the beef in the casserole in clarified butter BY PORTIONS very dark all around, with bay leaves and cloves, spicy. Then less meat juice comes out. Otherwise the meat would be boiled instead of fried. Instead of clarified butter, you could also leave out fatty bacon. Put the seared meat in a separate saucepan.
3. When all the meat has been seared, fish out the cloves. The laurel too, if it was sizzled too dark.
4. Put the onions in the roasting pan and sauté until translucent on a low heat, turning occasionally – after about 10 minutes, mix in the garlic and celery. If necessary, add oil / lard. After another 10 minutes, put the tomato paste in the middle directly on the base and roast it – stir a little, after a maximum of 1 minute stir everything in the pot. If tomato paste is roasted too long, it becomes bitter.
5. Mix in all the spices and let them sauté briefly. Deglaze with a glass of wine, let it boil down, remove the roasted substances from the base and deglaze again, let boil down and dissolve. Repeat 4-5 times.
6. In the meantime, heat the saucepan with the meat, dust the meat with a little flour, mix well and fry again briefly. This gives it a nice dark color. Only now do all the pieces of meat and leaked meat juice come back into the roaster. With the warm broth, dissolve everything that has been set in the meat pot in which it was floured. Add the stock and the rest of the wine to the meat until the meat is covered.
7. Let it stew lightly over a low heat for approx. 4 hours (for beef). Was leg meat used 6h! The goulash should only “bubble” lightly. The longer the goulash stews, the better it is and the richer the sauce. On the 2nd or 3rd day anyway. After the cooking time, check whether the meat is done. Otherwise cook longer.
8. If the onions are not overcooked, finally remove the meat with a large ladle (this way the onions stay in the pot) and puree the onions finely with the magic wand. It will not be necessary to thicken the sauce. TASTE !!! This is served with spaetzle, bread dumplings, serviette dumplings, potatoes, noodles or bread – and a good “gesture juice”.