goulash

Ingredients for 6 servings:

• 1.2 kg beef for goulash
• 800 g onion(s)
• 2 tbsp oil
• 5 tbsp paprika powder, sweet
• 1 tsp marjoram, dried
• 1 tsp thyme, dried
• 1 pinch of caraway seeds
• 3 garlic cloves
• 2 tbsp vinegar (red wine vinegar)
• salt and pepper

Instructions

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

basic

Cut the beef into large cubes, about 3-4 cm long. Peel and dice the onions. Heat the oil in a saucepan, add the diced onions, and fry until translucent and almost brown. Add 3 tablespoons of paprika powder along with the marjoram, thyme, and caraway seeds, press in the garlic, and sweat everything briefly. Deglaze with the vinegar and add about 8 tablespoons of water. Now, and only now, add the meat. Don’t stir at first so the meat can brown a little. Reduce the heat, season with salt and pepper, stir, and cover. There are two options: braise on the stovetop at low heat or in the oven at 180°C (fan oven) for 1-1.5 hours. I prefer the oven method. About 15 minutes before the end of the braising time, add another 2 tablespoons of paprika powder and stir in. Now, if necessary, just cover the goulash with water and finish braising. Season the goulash with salt, pepper, vinegar, and paprika. I like to serve it with noodles or rice.