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.
Equipment
- 1 Schwerer Schmortopf mit Deckel
- 1 Mittlerer Topf
- 1 Scharfes Küchenmesser
- 1 Schneidebrett
- 1 Mörser
- 1 Sieb
Ingredients
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
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat