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Hungarian goulash, great-grandma's style

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Ingredients for 4 servings:

  • 100 g lard
  • 400 g onion(s), cut into rings
  • 3 tbsp tomato paste
  • 2 tsp, crushed paprika powder, hot
  • 3 tbsp dry white wine
  • 500 g beef, e.g. rump, cut into 2 cm cubes
  • some salt
  • 500 ml broth (bone)
  • 2 tsp potato starch
  • 1 tbsp water, for mixing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

Melt the lard over high heat and sauté the onions in a covered pan over moderate heat for about 10 minutes. Add the tomato paste and stir until a soft paste forms, then stir in the paprika and wine (the paprika must retain its red color; it must not turn black, otherwise it will become bitter!). Add the salted meat and simmer gently for about 50 minutes. Then add the hot stock and simmer the meat over low heat until tender. Season the goulash with salt and thicken with potato starch mixed with water.

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Written by John Myers

Professional Chef with 29 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.

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