Beef goulash without frying

Ingredients for 6 servings:

• 1 kg beef goulash
• 1 kg onion(s), peeled, sliced
• 4 cloves garlic, finely chopped
• 1 tbsp lard, or some oil
• 3 tbsp paprika powder, sweet
• 3 bay leaves
• ½ tsp caraway seeds
• 3 tbsp tomato paste
• 1 small chili pepper(s)
• 3 m.-sized potatoes, peeled, halved or quartered
• 1 liter of bouillon (strong beef bouillon)
• 1 tbsp gravy (instant, paste)
• some salt and pepper from the mill

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Goulash without having to fry the meat

Heat lard or oil in a large pot and sauté the onions until golden. Add tomato paste, stir well and remove the pot from the heat. Add paprika and stir well for 2 minutes (but not on full heat, otherwise it can become bitter). Deglaze with just 1/2 to 3/4 liter of stock, in which the gravy was also dissolved (set the rest of the stock aside) and simmer gently for about 20 to 30 minutes, stirring occasionally. Add the garlic, bay leaves, caraway seeds and the pod, then add the potatoes and cook for another 15 minutes, stirring occasionally. The potatoes thicken the sauce and make it slightly thicker. Gradually add the beef goulash cubes to the boiling sauce without browning, stirring constantly. If the meat has a lot of water, the sauce will thicken. However, if the meat is good, well-aged, you may need to add the remaining stock to prevent it from becoming too thick. Simmer the goulash gently for about 2 to 2.5 hours, stirring occasionally. It’s even better if you prepare the goulash the day before, as it will have a more robust flavor when reheated. The potatoes can be eaten or removed. Season with salt and pepper at the end to prevent the pepper from being too spicy.