John Myers
Goulash – Beef Goulash
The perfect goulash – beef goulash recipe with a picture and simple step-by-step instructions.
- 750 g Beef — wad ham,
- Neck or shoulder pecks
- 750 ml Beef broth
- 100 g Lard
- 4 middle Onion, chopped
- 4 Pc. Garlic cloves
- 4 Pc. Chili peppers
- 2 Pc. Bay leaves
- 2 tbsp Tomato paste
- 2 tbsp Paprika powder
- 1 tsp Cayenne pepper
- 1 tsp Caraway powder
- 1 tsp Marjoram
- Salt and pepper
- Takes longer, about 3 hours in total. Heat the lard in a large saucepan and fry the chopped onion until translucent. Remove the saucepan from the hot plate and stir in the tomato paste and paprika powder well for about a minute or two. Be careful with the tomato paste – it has a strong taste of its own – too much and the goulash quickly gets a rather sweet taste.
- Deglaze with the beef soup and simmer for about half an hour. Add the spices, stir, season to taste and continue to simmer. If you like it spicier, you can stir in more or less hot paprika powder or cayenne pepper, depending on your taste.
- Cut the meat (Wadschinken, Hals or Schulterscherzl, probably different in Germany) into cubes, season with salt, pepper, empty into the pot and leave to steam uncovered for about two hours. Stir every now and then until the meat is soft and the goulash has a creamy consistency
Goulash or sausage with juice —————————————-
- The goulash includes dumplings or bread rolls for the juice to drink. Goulash can be frozen in advance and warmed up again and again, perhaps with a little water. Supposedly it should always taste better. With a so-called “men’s goulash” there is a fried egg on top of each serving.
- Sausages with juice is an alternative and can be found in every coffee house in Vienna. If you have a lot of goulash and juice, heat up Frankfurter or Viennese sausages and serve uncut with the goulash and a roll.
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