John Myers
Juicy Beef Goulash
The perfect juicy beef goulash recipe with a picture and simple step-by-step instructions.
- 600 g Beef goulash
- 5 piece Onion
- 3 piece Carrots
- 3 Toes Garlic
- 0,25 piece Celery
- 200 Milliliters Red wine
- 1 bunch Buquet de Garni
- 1 liter Veal stock
- 2 tbsp Tomato paste
- 1 El Sugar
- 1 tbsp Sweet paprika
- 1 Piece Chilli fresh
- Salt
- Roasted vegetables: onions, carrots, celery, garlic, chilli, cut into small cubes. First, roast the celery and carrots in an oil / butter mixture. Do not use a non-stick pan! Then first add onions, garlic and chilli …. Salt and caramelize a little sugar … Fry the paprika powder with the tomato paste … so that the acid disappears … When a dark pan set has formed … peel off with red wine … Repeat several times …. let it boil down until a creamy emulsion has formed ….. Take off the stove and fold the beef goulash underneath … Let it steep for 1/2 hour … Fill up with the veal stock and Let simmer for approx. 3 hours on a low heat. The goulash thickens by itself.
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