Goulash suits me once in a while especially on a cold day. Rich sauce with meat that falls apart with a fork. For a stronger flavor you can also use 1 tablespoon of fat. Use the amount of spices you like where you can also add marjoram, hot coarsely ground paprika, … . Goulash is cooked for 2 hours or more depending on the amount, size of the meat cubes and how high the heat is when you cook it. With the goulash you can make boiled potatoes or some pasta or dumplings or … .

On the internet people say that if you want a thicker goulash, cook it with the lid removed for about last 20 minutes.

Ingredients (for 2 people and 3 servings)

  • 1kg of beef shoulder, cut into bite-sized cubes or as desired.
  • 5 medium onions.
  • 3 cloves of garlic.
  • 2 heaping tablespoons of finely grounded sweet red pepper.
  • 2 heaping tablespoons of coarsely grounded hot pepper (optional).
  • 1 tablespoon of tomato paste or 2-3 tablespoons of pureed tomatoes.
  • 200ml of pureed tomatoes.
  • About 7 tablespoons of sunflower oil.
  • 3 bay leaves.
  • 1-2 heaping tablespoons of ground pepper.
  • 1-2 heaping teaspoons of salt.
  • 1-1.5l of warm to hot water or beef broth (amount as needed).

Process

  1. Wipe the meat with a paper towel and cut it into even cubes.
  2. Salt the meat and place it in the refrigerator overnight.
  3. The next day finely chop the onion.
  4. In a large pot heat enough oil (and lard, if using) over high heat so when you add onions in the next step oil sizzles.
  5. Reduce heat and add the onion and sauté until translucent.
  6. Add a little water (just enough to submerge the onion) and cook over medium heat for 20–25 minutes. Stir occasionally until the onion is completely soft. Add more water if necessary but not too much.
  7. Increase heat, add the meat and sauté stirring occasionally until it changes color on all sides.
  8. Remove the pan from the heat, add the finelly grounded paprika (and coarsely grounded hot pepper if using) and stir quickly to prevent burning.
  9. Return the pan to the stove, add the tomato puree and sauté briefly for 1 minute with mixing.
  10. Add the pureed tomatoes, bay leaf, pepper, salt and hot water to cover the meat and mix it all well.
  11. Cover the pot and cook on low heat for 2 hours or more stirring occasionally until the meat is tender and falls apart (when pierced with a fork). Add hot water if necessary.

Bon appetit =).