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Ingredients
- 500g goulash meat
- 200g onions
- 500ml beef broth
- 2 tbsp sunflower oil
- 1 tbsp flour
- 1 tbsp tomato paste
- 150ml Shiraz red wine (optional)
- 2 tsp sweet paprika powder
Preparation
- 1Peel the onions and cut them into fine slices.
- 2Heat oil strongly in a large pot. Then sear the meat vigorously in it and season with salt and pepper. Add the onions and roast for approx. 3 minutes. Cook with the lid closed for approx. 5 minutes. Then remove the lid again and let everything reduce gradually.
- 3Now add paprika powder and tomato paste and roast for approx. 5 minutes. Then add the flour, stirring constantly, and roast for approx. 2 minutes. Afterwards, deglaze everything with red wine (optional) and broth, and season with salt and pepper. Finally, let the whole thing simmer with the lid closed for approx. 1.5 hours over low heat. If necessary, season again with salt and pepper afterwards.
Tip
You should let the goulash simmer for as long as possible, because long cooking makes the meat particularly tender. As a side dish, we recommend baguette, pasta, potatoes, rice or even Spätzle.
