Goulash from Beef Leg

5 from 5 votes
Prep Time 40 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 2 people


For the broth I need

  • 1 middle Carrot
  • 2 small Fresh onion
  • 1 small piece. Celery
  • 2 Piece Garlic fresh
  • 1 Tablespoon Flour to dust
  • Spices to go with it
  • Salt, pepper, paprika powder, chakalaka
  • Tomato paste concentrated three times
  • 2 Piece Fry the pulp from the slices for frying
  • 1 cups Cream
  • 2 Piece Marrow bone (from the leg disk)
  • Skin parts of the leg discs
  • 2 Piece Fresh onion
  • 1 Piece Carrot + peel of it
  • 2 Piece Garlic cloves

Dry roast the spices

  • 5 Piece Juniper berries (press down)
  • 2 Piece Allspice grains
  • Bay leaves broken dry
  • Caraway seeds
  • Water to pour on
  • Good teaspoon of my vegetable paste



  • The first thing I do is detach the bone from the meat: Detach the marrow from the bone. A saucepan comes on the stove, in which I roast the dry spices until they shine. Then I add the meat leftovers to roast them, I add the vegetables and pour water over them so that everything is covered. It can now simmer like this.

The meat .

  • I cut the meat into pieces: melt the bone marrow in a saucepan and sear the floured meat in it. (Allow time and no salt yet) Stir in the tomato paste, let it roast a little and pour the broth over it. As far as that is covered. I cut the baking paper to the size of a pot, put it on the meat and switch back so that it only simmers.
  • This can now be finished slowly without any action. I still had boiled potatoes that I seared for fried potatoes. The goulash is a reduced one, now I taste it with salt, pepper, paprika powder and the great Chakalaka spice. Refine with cream if you like it. Yes, that's it.
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pointed Cabbage Stamp

Sage and Lavender Panna Cotta with Raspberry Mirror