John Myers
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Fiery Goulash
The perfect fiery goulash recipe with a picture and simple step-by-step instructions.
- 1000 g Diced beef
- 1000 g Chopped onion
- 1 tbsp Tomato paste
- 1 tbsp Hot paprika powder
- 1 tsp Ground caraway
- 1 tbsp Apple Cider Vinegar
- 6 Chilli fresh
- 3 tbsp Rapeseed oil
- Marjoram
- Salt
- Black pepper from the mill
- Water
- Peel and roughly chop the onion. Cut the meat into large pieces.
- Put the rapeseed oil in a large, tall saucepan, heat, add the onion and fry until translucent. Then gradually add the meat. When the meat has been roasted on all sides, fill the whole thing with water until everything is covered.
- Now bring the whole thing to the boil and skim off the escaping protein. When no more egg white comes out, remove the saucepan from the flame and stir in all the other ingredients. Pour back on the flame, poke up and then simmer.
Tips
- Always a 1: 1 ratio for onion: meat. In itself, the sauce will be creamy on its own. If you want them thicker, either flour them after searing or bind them after the cooking time. It is best to boil down a larger amount, because the taste gets better and better by boiling it several times. The leaner the meat, the less fat you cut away and the larger the pieces (due to the long boiling, the meat crumbles). If the fat bothers you, you should still cook it because it gives off the typical taste and only give away when the goulash is ready. Be careful with the chillies, as the goulash cooks for a long time. That’s why a smaller amount is enough;) And as a rule of thumb for the boiling time per liter of water, simmer for one hour.
P.S.
- In the pictures 3kg onions and 3kg meat have been boiled down 🙂
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