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🍽️ Classic Goulash

480 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 6 pcs
• beef goulash 1 kg
• salt pinch
• oil 2 tbsp
• wheat flour, Type 405 2 tbsp
• red wine, dry 200 ml
• beef broth 1 L
• pepper, black ground pinch

Instructions

1. 1. Halve the onions and peel them.
2. 2. Dice the onions into small cubes.
3. 3. Rinse the meat under cold water.
4. 4. Pat the meat dry with a kitchen towel.
5. 5. Season the meat generously with salt.
6. 6. Heat some oil in a large pot.
7. 7. Fry the meat in portions.
8. 8. Sear each portion for about 3 to 4 minutes.
9. 9. Remove the browned meat from the pot and set it aside.
10. 10. Fry the onions in the remaining fat.
11. 11. Add the last portion of meat to the onions.
12. 12. Fry everything together for the last 3 minutes.
13. 13. Return all the meat to the pot.
14. 14. Dust the meat and onions with flour.
15. 15. Fry the flour while stirring constantly for 1 minute.
16. 16. Deglaze the mixture with red wine.
17. 17. Add the broth.
18. 18. Bring the mixture to a boil.
19. 19. Cover the pot.
20. 20. Simmer the goulash until tender for 1.5 to 2 hours.
21. 21. Stir the goulash occasionally during cooking.
22. 22. Add more broth if necessary.
23. 23. Season the finished goulash with salt and pepper.
24. 24. Serve the goulash hot.
25. 25. Mix 1 tablespoon of cornstarch with 3 tablespoons of cold water in a small bowl.
26. 26. Stir the starch mixture into the sauce if it is too thin.
27. 27. Let the goulash simmer until the sauce thickens.

Nutrition per serving

• kcal: 480
• Protein: 40 g · Fett/Fat: 25 g · Carbs: 20 g