in

Hungarian Beef Goulash

5 from 2 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 88 kcal

Ingredients
 

  • 1500 g Beef
  • 1000 g Onion
  • 1 tbsp Tomato paste
  • 3 tbsp Sweet paprika powder
  • 1 tsp Salt
  • Water
  • 500 g Spaetzle
  • Oil

Instructions
 

  • Cut the goulash into approx. 2 cm cubes
  • Then peel and halve the onions and cut into strips
  • Fry the beef in portions in a large saucepan
  • Take the last portion out of the pot, add a little oil and sweat the onions. With the onions then also pick up the soil a little.
  • Then add the meat and pour water over it until the meat is not completely covered.
  • Now add the paprika powder. At the beginning I always add a little less and then add something over time, depending on my taste. My tip: start with three spoons and season again about 20 minutes before the end of cooking.
  • After the paprika has dissolved well, add the tomato paste.
  • Simmer everything on a low flame for about 1.5 hours, gently simmering. Then, shortly before the end of the cooking time, season with salt.

Nutrition

Serving: 100gCalories: 88kcalCarbohydrates: 5.7gProtein: 11.7gFat: 1.9g
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Your email address will not be published.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




Duck Breast on Red Wine Cream Jus with Chestnuts and Red Cabbage and Variation of Pasta

Pizza Rolls & Schnucki & Putzzi