Grandma Magda's goulash

Ingredients for 6 servings:

• 2 tbsp clarified butter
• 4 large onions, diced
• 2 tbsp tomato paste
• 1 carrot(s), diced
• 50 g celeriac, diced
• 0.7 liters of red wine
• 1 kg beef, diced
• 300 ml beef broth
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• salt and pepper
• 2 bay leaves
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 40 minutes

Cut the onions into 0.5 cm cubes, dice the carrot and celery. Sauté everything vigorously in 2 tablespoons of clarified butter. Add the tomato paste and sauté until smooth; the paste can stick a little. Briefly fry the paprika (careful not to burn!). Deglaze with the red wine and stock and bring to a boil. Only now add the diced meat, bring back to a boil, and simmer over low heat with the bay leaves for about 2 hours. Because of the vegetables, it’s usually not necessary to thicken the sauce. However, if it’s too runny, you can thicken the goulash with 1 tablespoon of cornstarch dissolved in cold water. Then season to taste with salt and pepper. If possible, I fish out the bay leaves before serving. This is a basic goulash recipe; you can easily adapt it by adding cream, potatoes, and/or bell peppers, for example, half an hour before the end of the cooking time. I also still add garlic, but my grandma didn’t like it. It goes well with any kind of dumplings, potatoes, or noodles. Note from the Chefkoch.de recipe editor: The meat is not browned in this recipe. Please follow the instructions; it’s delicious. The video doesn’t show Grandma Magda’s goulash, but rather provides general information about goulash.