Beef Goulash

Name: Beef Goulash
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 800 g Beef stewing meat (from shin or shoulder); 8 Onions; 2 cloves Garlic; 3 tbsp Rapeseed oil; 2 tbsp Tomato paste; 2 tbsp Paprika, sweet (sweet); 1 tbsp Red wine vinegar; 750 ml Beef stock; 1 tsp Caraway, ground; 1 tsp Marjoram, dried (dried); 2 Bay leaves; ½ tsp Salt; 2 pinches Pepper; 400 g Ribbon noodles; ½ bunch Parsley, flat-leaf

with tagliatelle

2 hr (30 min active) · Medium

You'll need: Stovetop · One Pot

Viennese style: almost as many onions as meat, plenty of paprika and then simply time. After 90 minutes the meat practically falls apart on its own, and the sauce thickens without any flour at all.

Ingredients for 4 servings

4 servings

For the goulash
800 gBeef stewing meat, from shin or shoulder
8Onions
2 clovesGarlic
3 tbspRapeseed oil
2 tbspTomato paste
2 tbspPaprika, sweet, sweet
1 tbspRed wine vinegar
750 mlBeef stock
1 tspCaraway, ground
1 tspMarjoram, dried, dried
2Bay leaves
½ tspSalt
2 pinchesPepper
To serve
400 gRibbon noodles
½ bunchParsley, flat-leaf

Contains: Gluten, Eggs, Celery, Sulphites

Method

Step 1: Pat the meat dry and cut into 3 cm cubes if necessary. Halve the onions and slice them into thin strips, chop the garlic.
Step 2: Heat the oil in a casserole dish and fry the onions over a medium heat for 15 minutes until golden brown.
Timer: 15 min
Step 3: Add the tomato purée and toast for 1 minute. Briefly take the pot off the heat, stir in the paprika and immediately deglaze with the vinegar and a splash of stock – this stops the paprika from turning bitter.
Timer: 1 min
Step 4: Add the meat, garlic, caraway, marjoram, bay leaves, salt and the rest of the stock. Bring to the boil, cover and braise over a low heat for 90 minutes, stirring now and then.
Timer: 90 min
Step 5: Shortly before the end, cook the tagliatelle in plenty of salted water until al dente according to the packet instructions, usually 6 minutes.
Timer: 6 min
Step 6: Remove the bay leaves and season the goulash with salt and pepper. If the sauce is still too thin, let it reduce uncovered for a few minutes.
Step 7: Serve the goulash with the tagliatelle and sprinkle with chopped parsley.

Tips

Brown the onions patiently – they'll become the sauce later on.
Never leave paprika on its own in hot fat – it turns bitter in seconds.

Swaps

Instead of tagliatelle: bread dumplings or simply a fresh Kaiser roll.
A diced red pepper makes it fruitier.

Storage

Keeps for 3 days in the fridge, tastes even better reheated and freezes well.

Nutrition per serving

Nutrition per serving
Calories	811 kcal
Protein	59 g
Carbohydrates	80 g
Fat	28 g

Approximate values per serving. Calculated with BLS 4.0.

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Image credits

Image credits:

Cover image: USDAgov · Public domain