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🍽️ Hungarian-style Beef Goulash

435 kcal · 30 min · 4 servings

Ingredients

• 700 g beef (e.g. from the shoulder)
• 6 shallots
• 2 garlic cloves
• 2 red bell peppers
• 300 g ripe tomatoes
• 30 g clarified butter
• 1 tsp sweet paprika powder
• 1 tsp chili powder
• 1 tbsp tomato paste
• 300 ml dry red wine
• 1200 ml beef stock
• 2 bay leaves
• 3 allspice berries
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped marjoram
• salt
• pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into approx. 2 cm cubes.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion roughly.
5. 5. Finely chop the garlic.
6. 6. Wash the peppers and cut them in half lengthwise.
7. 7. Remove the seeds and white pith from the peppers.
8. 8. Cut the peppers into bite-sized cubes.
9. 9. Wash the tomatoes.
10. 10. Remove the hard stem area from the top of the tomatoes.
11. 11. Pour boiling water over the tomatoes briefly to peel them (this loosens the skin).
12. 12. Peel the skin off the tomatoes.
13. 13. Cut the peeled tomatoes into quarters.
14. 14. Remove the seeds from the tomato quarters.
15. 15. Dice the tomato flesh finely.
16. 16. Heat the ghee (clarified butter) in a deep pan.
17. 17. Fry the meat cubes in batches over high heat.
18. 18. Sprinkle paprika powder and chili powder over the meat while frying.
19. 19. Stir the meat to mix it with the spices.
20. 20. Remove the fried meat from the pan and set it aside.
21. 21. Add the prepared vegetables (onions, garlic, peppers) to the hot pan.
22. 22. Fry the vegetables briefly.
23. 23. Stir the tomato paste into the vegetables.
24. 24. Add the diced tomatoes.
25. 25. Let the mixture simmer briefly until it takes on color.
26. 26. Deglaze the pan with red wine.
27. 27. Pour in the meat broth (stock).
28. 28. Return the fried meat to the pan.
29. 29. Add the spices and herbs.
30. 30. Season the goulash with salt and pepper.
31. 31. Simmer the goulash over medium heat for 1.5 hours.
32. 32. Finally, adjust the seasoning of the goulash with salt and pepper.
33. 33. Fill the goulash into soup plates.
34. 34. Sprinkle the finished dish with fresh parsley.
35. 35. Serve the goulash hot.

Nutrition per serving

• kcal: 435
• Protein: 37 g · Fett/Fat: 23 g · Carbs: 9 g