John Myers
Goulash Ala Klaus
The perfect goulash ala klaus recipe with a picture and simple step-by-step instructions.
- 900 g Goulash or neck steak
- 5 Fresh onion
- 1 a cup Sweet cream
- 1,5 liter Beef bouillon
- Salt
- Pepper
- Sweet paprika powder
- Hot paprika powder
- 1 tbsp Sugar
- take the goulash or the neck steaks cut into cubes, with a little water, in the frying pan & sear the meat nice and hot !!! repeat this three to four times, depending on how dark you like it! so deglaze with water & sear it again!
- in the time when the meat is seared, peel off the onions, halve, quarter & cut across again! & prepare the 1.5 liter beef boullion !!!
- when the meat has reached the desired browning, we season the meat with salt, pepper, paprika powder, sweet & hot !!! You don’t have to save with the paprika powder, but everyone should do it according to their taste! then put the onions on it & another sip of water & sauté briefly again until the onions are translucent !!!
- when the onions are glassy, the pot will be changed! from the frying pan into the roaster !!! Now you pour everything with the 1.5 l beef broth, put the lid on and let everything simmer for two hours!
- after two hours the onions are almost overcooked & you have a nice creamy sauce! now we add the cup of sweet cream, of course without the cup and the tablespoon of sugar !!! now you let the goulash boil again and that’s it! 😉
- I served it with boiled potatoes, but I think that potato dumplings, rice or noodles also go very well with it! for me it was a feast for the palate & say thank you very much! I wish you a lot of fun after cooking & good success! 😉
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