goulash

Ingredients for 6 servings:

• 1 kg onion(s)
• 3 cloves garlic
• 1 ½ kg beef shoulder
• 150 g bacon, streaky
• 400 ml white wine
• 2 tbsp lard
• 2 tbsp paprika powder
• 1 tbsp marjoram
• 1 tsp caraway seeds, to taste
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

juicy goulash

Peel the onions and garlic and roughly dice. Rinse the meat and cut into cubes (if you need to cook it faster, use pre-cut goulash). Finely dice the bacon. Heat the lard in a large pot and brown the meat in batches, seasoning with salt and pepper. Fry the bacon with the last batch, then add the onion and garlic and fry briefly. Add the remaining meat. Sprinkle in the paprika and sweat until translucent. Pour in the white wine and simmer slightly. Add marjoram and caraway seeds, if desired. Now add enough water to cover the meat. Simmer over low heat for 2 hours. Close the lid for the first 90 minutes, then uncover the lid for the last 30 minutes. Season again with salt and pepper if desired. Serve with boiled potatoes, dumplings or spaetzle, and a green salad of your choice. Tip: It also freezes well.