Beef goulash classic hearty and tender

Beef goulash classic hearty and tender – Beef goulash is one of the classics of German home cooking. The perfect family dinner on a Sunday or holiday.

Beef goulash - classic, hearty and tender

We all know and love the goulash that mom and grandma prepared for us. Cooking a goulash so it’s tender and buttery is easier than you might think.

With my recipe I will show you two different ways to make your goulash perfect.

You can prepare my goulash in a pan or a coated pot or roaster.

I also show you how to prepare the goulash in the slow cooker / crock pot.

The best thing about the goulash is that the preparations are done super quickly and the goulash then cooks on its own.

If you prepare goulash in a pot, you should stir once every 30 minutes so that it doesn’t stick at the bottom.
This step is omitted when preparing in the crock pot / slow cooker.

Which meat is suitable for a classic goulash with beef?

When choosing the meat, you should make sure that the meat has a fat content. Lean meat is not suitable for stewing.

Since goulash is cooked slowly and stewed for a long time, streaky meat is particularly suitable.

The sinews contained in it become gelatine when stewing and thus ensure the binding and creaminess of a good goulash.

Suitable goulash meat comes, for example, from the neck, the calves, the high rib of the shoulder and the top and bottom sides.

In addition to beef, veal as well as pork and lamb are suitable for a goulash.

WORKING TIME 3 hrs 15 mins
COURT main dish

YOU NEED
Knife, chopping board, pan or roaster, spatula (slow cooker / crock pot)

INGREDIENTS

  • 1 kg beef goulash
  • oil for frying
  • 200 grams of onions
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 100 ml red wine semi-dry
  • 1 liter beef broth
  • 1 tsp hot paprika powder
  • 3 teaspoons sweet paprika powder
  • 1 tbsp marjoram
  • 1 tsp cumin
  • ½ tsp pepper
  • salt as needed
  • 2-3 bay leaves

INSTRUCTIONS

  1. Peel the onion and cut into strips. Also peel and finely chop the garlic.
  2. Heat a pan with 1 tbsp oil and fry the goulash meat in batches and remove.
  3. Add another tablespoon of oil to the pan and first sauté the onion in it for 1 minute.
  4. Then add the garlic and sauté for 1 minute.
  5. Add the tomato paste to the onion mixture.
  6. Fry and mix while stirring.
  7. Pour the red wine into the pan and let it boil down. This takes about 5 minutes.
  8. Then pour the beef broth into the pan and bring to the boil.
  9. Add the spices and then return the meat to the pan.
  10. Add the bay leaves and simmer the goulash in the pan with the lid closed for at least 3 hours. Stir every 30 minutes so nothing sticks.
  11. After the end of the cooking time, taste the goulash and add a little more salt if necessary.

Goulash in the crock pot / slow cooker:

  1. The preparation of the goulash in the crock pot or another slow cooker is the same as the classic variant in the pan.
  2. For the Crock Pot/Slowcooker variant you only need less broth. In this case, 500 ml of beef broth is enough.
  3. So you prepare everything exactly as I described above, but only use 500 ml of broth.
  4. Then you put the sauce together with the meat in the crock pot/slow cooker and let the goulash cook to the end.
  5. Cooking time for the goulash in the crock pot/slow cooker:
  6. Level High: 4-5 hours
  7. Level Low: 7-8 hours
  8. After the end of the cooking time, taste the goulash and add a little more salt if necessary.

NOTES
This goes well with potatoes, pasta, rice, mashed potatoes or just a slice of bread.

Read More Lasagna recipe – original from Italy

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