Ingredients:
2 tbsp clarified butter
4 large onions, diced
2 tbsp tomato paste
1 carrot, diced
50 g celeriac, diced
0.7 litres red wine
1 kg beef, diced
300 ml beef broth
1 heaped teaspoon paprika powder, sweet
1 heaped teaspoon paprika powder, hot
salt and pepper
2 bay leaves
sauce thickener if desired
Preparation:
Total time approx. 2 hours 40 minutes
Cut the onions into 0.5 cm cubes and dice the carrot and celery.
Fry everything in 2 tablespoons of clarified butter. Add tomato paste and sauté until a homogeneous mass forms; the paste can stick a little if you like.
Briefly roast the paprika powder (be careful not to let it burn!).
Deglaze with the red wine and stock and bring to the boil.
Now add the diced meat, bring to the boil again and simmer over low heat with the bay leaves for about 2 hours.
Because of the vegetables, it is usually not necessary to thicken the sauce.
However, if it is too liquid, you can thicken the goulash with 1 tablespoon of starch dissolved in cold water.
Then season with salt and pepper. If possible, I fish out the bay leaves before serving.
This is a basic recipe for goulash, but you can easily vary it by adding cream, potatoes and/or peppers half an hour before the end of the cooking time.
I still add garlic, but my grandma didn’t like it.
Dumplings of any kind, potatoes or pasta go well with it.