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🍽️ Classic Goulash

412 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef shoulder trimmed (or shank)
• salt
• pepper (from the mill)
• 3 onions (about 800 g)
• 2 garlic cloves
• 2 tbsp vegetable oil (for frying)
• 2 tbsp flour
• 1.5 tbsp paprika powder (sweet)
• 1.5 tbsp paprika powder (hot)
• 750 ml meat broth
• 2 bay leaves
• ground caraway

Instructions

1. 1. Pat the washed meat dry with kitchen paper.
2. 2. Cut the meat into 1.5 to 2 cm cubes.
3. 3. Season the meat cubes with salt and pepper and mix well.
4. 4. Peel the onions and cut them into fine cubes.
5. 5. Peel the garlic and chop it finely as well.
6. 6. Heat oil in a large pot.
7. 7. Brown the meat in batches for 4 to 5 minutes.
8. 8. Remove the browned meat from the pot and set it aside.
9. 9. Add the diced onions and garlic to the pan drippings.
10. 10. Sauté the vegetables for 3 to 4 minutes.
11. 11. Return the meat along with its released juices to the pot.
12. 12. Sprinkle flour over the meat and mix everything well.
13. 13. Season with paprika and sauté briefly.
14. 14. Deglaze the mixture with broth.
15. 15. Simmer the goulash covered on low heat for at least 40 to 50 minutes.
16. 16. Stir occasionally.
17. 17. Add the bay leaves after about 1 hour.
18. 18. Continue to simmer the goulash covered until tender.
19. 19. Season the finished goulash with pepper, salt, and cumin.
20. 20. Serve the goulash.

Nutrition per serving

• kcal: 412
• Protein: 53 g · Fett/Fat: 19 g · Carbs: 8 g