Hungarian beef goulash with smoked paprika, marjoram and parsley potatoes

An autumnal stew and an Australian wine with notes of pepper and herbs

An Australian wine really brings out the best in this Hungarian beef goulash. The beef shoulder is slowly braised for two and a half hours in a thick sauce made from golden-brown roasted onions, sweet and smoked paprika, caraway and marjoram, until it falls apart with a fork. A dash of red wine and a little tomato purée add depth, whilst a splash of vinegar at the end keeps everything fresh. Serve with parsley potatoes and a dollop of sour cream, which rounds off the paprika flavours. A Shiraz from McLaren Vale, with notes of black cherry, pepper and herbs, complements the spices in the goulash and makes this dish a classic for cool October evenings when you want to take the time to let it simmer.

Ideal wine pairing: Maxwell Silver Hammer Shiraz (McLaren Vale, Australia)

On the nose, there are notes of ripe black cherries, plums, dark chocolate and a hint of vanilla. On the palate, this dry red wine is juicy, with fine-grained tannins and notes of black pepper, cloves and herbs. The fruit takes centre stage, supported by fresh acidity and subtle oak notes, as it is aged partly in stainless steel and partly in used oak barrels. With 6.4 grams of acidity per litre, it cuts through the richness of the braising sauce, and the fine tannins find their ideal partner in the tender meat. The pepper and clove notes in the glass complement the spice of paprika, caraway and marjoram, whilst the dark fruit harmonises with the sweetness of the roasted onions. The smoky note of the smoked paprika blends with the subtle vanilla from the wood. With an alcohol content of 14.5 per cent, the wine has enough body to stand up to such a rich dish. Decant it shortly before serving and enjoy it at 16 to 18 degrees in a red wine glass.

The recipe:

Hungarian beef goulash with smoked paprika, marjoram and parsley potatoes

This Hungarian beef goulash is a slow-cooked dish that’s perfect for the autumn table. Tender beef shoulder is cooked slowly in a sauce made from roasted onions, paprika, caraway and marjoram until it almost falls apart on its own. Smoked paprika powder gives the goulash a subtle smoky note, whilst a splash of vinegar at the end adds a touch of freshness. It goes well with parsley potatoes and a dollop of sour cream. The dish takes time, but requires hardly any attention, and even beginners are sure to succeed. The slowly caramelised onions naturally thicken the sauce, without the need for flour or any thickening agents. The goulash tastes even better the next day, making it ideal for preparing in advance.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Braised dish

Cuisine Eastern European, Hungarian

Servings 2 people

Calories 780 kcal

Equipment

• 1 Schwerer Schmortopf mit Deckel
• 1 Mittlerer Topf
• 1 Scharfes Küchenmesser
• 1 Schneidebrett
• 1 Mörser
• 1 Sieb

Ingredients

  

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FOR THE GULASH:

• 600 g Beef shoulder
• 2 tablespoon of lard
• 500 g Onions
• 2 garlic cloves
• 1 red bell pepper
• 1 carrot
• 2 Tablespoon(s) of sweet paprika powder
• 1 tsp smoked paprika
• 1 teaspoon(s) of caraway seeds
• 1 1 tablespoon of tomato paste
• 100 ml Red wine
• 400 ml Beef stock
• 1 teaspoon of dried marjoram
• 2 bay leaves
• Salt Pepper
• 1 A splash of wine vinegar
• 1 A pinch of sugar

FOR THE PARSLEY POTATOES:

• 400 g waxy potatoes
• 1 tablespoon of butter
• 1 Bunch of parsley

FOR SERVING:

• 2 EL sour cream
• 1 A pinch of smoked paprika

Instructions

 

PREPARATION:

• Remove any tendons and silver skin from the beef shoulder (600 g) and cut it into 3 cm cubes.
• Pat the meat dry and season with salt and pepper.
• Finely dice the onions (500 g) and chop 2 cloves of garlic.
• Cut the red pepper (1) and the carrot (1) into 1 cm cubes.
• Coarsely crush the caraway seeds (1 tsp) in a mortar.
• Peel the potatoes (400 g, waxy) and cut them into evenly sized pieces.
• Finely chop the parsley (1 bunch).

COOKING STEPS:

• Heat the lard (2 tbsp) in a heavy casserole dish over a high heat.
• Fry the meat in batches for 4 to 5 minutes on a high heat, then remove it from the pan.
• Reduce the heat and fry the onions in the cooking fat for 12 to 15 minutes until they are golden brown.
• Add the garlic, carrot and pepper and fry for 3 minutes.
• Remove the pan from the heat briefly and stir in the sweet paprika (2 tbsp), smoked paprika (1 tsp) and caraway seeds.
• Add the tomato purée (1 tbsp) and fry for 1 minute, stirring continuously.
• Deglaze with the red wine (100 ml) and allow it to reduce almost completely.
• Add the beef stock (400 ml), marjoram (1 tsp) and 2 bay leaves.
• Return the meat to the saucepan and bring everything to the boil.
• Simmer the goulash, covered, over a very low heat for 2 to 2.5 hours, until the meat is tender.
• Stir occasionally and add a splash of water if necessary.
• Cook the potatoes in salted water for 18 minutes, then drain them.
• Toss the potatoes with butter (1 tbsp) and half the parsley.
• Season the goulash with salt, pepper, a dash of vinegar and a little sugar.
• Remove the bay leaves.

SERVE:

• Spoon the goulash into deep plates.
• Arrange the parsley potatoes alongside.
• Garnish with a dollop of sour cream and the remaining parsley.
• Dust with a little smoked paprika and serve straight away.

SIDE DISHES:

• Parsley potatoes
• Pickled gherkins
• Warm sourdough bread

Nutrition

Calories: 780kcalCarbohydrates: 52gProtein: 56gFat: 30g

Keyword Beef Shoulder GoulashBeef Goulash Recipe, Braised dish, Fall Recipe, Hungarian beef goulash, Shiraz, Wine from Australia, Wine to go with goulash

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