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Hungarian Goulash with Spirelli
(0)
20 min
Masterpiece
Knuspr-Küche
Dieses herzhafte ungarische Gulasch ist ein wahrer Klassiker der Wohlfühlküche. Zartes Rindfleisch schmort langsam in einer reichhaltigen Sauce aus vielen Zwiebeln, edelsüßem Paprika und aromatischen Gewürzen, bis es fast von selbst zerfällt. Ein ehrliches, wärmendes Gericht, das mit jedem Aufwärmen noch besser schmeckt. Perfekt serviert mit Spirelli-Nudeln, die die sämige Sauce wunderbar aufnehmen.
Ingredients
Preparation method
Preparation
Peel and finely dice the onions. Also peel and finely grate or press the garlic. Cut the beef into cubes of approx. 3 x 3 cm, if this has not already been done.
Searing and Braising
Heat 3 tbsp sunflower oil in a large pot over high heat. Add the diced onions, lightly salt them, and sauté for approx. 10–12 minutes, stirring constantly, until they have turned a deep brown color. Make sure they don't burn.
Add the meat cubes and sear them on all sides over medium-high heat for 5–6 minutes. Reduce the heat to medium. Stir in tomato paste, paprika powder, ground caraway, salt, and pepper, and roast for another 2–3 minutes.
Chef's tip
Goulash often tastes even better the next day, as the flavors can fully develop overnight. Simply reheat carefully.
200 min
Masterpiece
