Hungarian goulash

Ingredients for 4 servings:

• 800 g beef
• 800 g onion(s), white
• 1 tbsp marjoram
• 1 tbsp caraway seeds
• 3 cloves garlic
• 1 piece(s) lemon peel, untreated
• 100 ml red wine, dry
• 1 ½ liters of water, possibly more
• 1 tbsp, leveled salt
• some pepper, black
• n. B. Chili pepper(s), dried
• 50 g sweet paprika powder
• 2 tbsp, levelled sugar
• 1 dash of vegetable oil
• possibly bell pepper(s), diced

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Spicy beef goulash, from mild to fiery depending on your taste.

Cut the beef into approximately 2 cm thick cubes. Roughly chop the onions; the shape doesn’t matter; I always cut them into rings about 0.5 cm thick, as it’s the quickest. Heat the oil in a large pot and fry the meat and onions. The onions should just become translucent. Now add the paprika powder. (You really shouldn’t skimp on this!) Fry the powder briefly, but not for too long, so it doesn’t become bitter. Then deglaze the pot with wine and add enough water to cover the meat and onions. Simmer the meat over low heat for about 1.5 hours. Keep the pot covered and stir frequently to prevent sticking to the bottom – add more water if necessary. While the goulash is simmering, peel and roughly chop the garlic cloves. Roughly chop the lemon zest and grind it into a paste with a mortar and pestle along with the garlic, salt, marjoram, caraway seeds, and chili (you can omit these if you like). After 1.5 hours, add the paste, sugar, pepper, and salt if needed to the goulash. Let it simmer for another 10-20 minutes. If desired, you can also add diced fresh bell peppers. Serve with bread, pasta, rice, or potatoes.