in Austria, Eastern Europe, Hungary

Beef goulash

updated

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Ingredients for 4 servings:

  • 1 kg beef (from the neck or rump)
  • 500 g vegetable onions
  • 3 tbsp oil
  • 2 garlic cloves, more if desired
  • Salt and pepper, freshly ground
  • lots of paprika powder, sweet and hot
  • some caraway, ground
  • 1 tbsp vinegar (red wine vinegar)
  • 125 ml meat broth
  • 1 liter red wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simply delicious!

Wash the meat, pat dry, and dice. Peel and finely dice the onion. Heat the oil and fry the onion until translucent. Add the diced meat and fry. Finely crush the peeled garlic cloves with salt and mix into the goulash with pepper, sweet paprika, a little caraway, and vinegar. Immediately pour in the meat broth and simmer over medium heat. Gradually add the red wine. When the meat is tender, season with the two types of paprika and simmer briefly again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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