Paprika Gulasch

Prep time: 20 min

Cook time: 60 min

Servings: 4

1 - 100 gram


Hungarian goulash is traditionally served with spaetzle or dumplings. You can also offer potatoes, rice or pasta with it. 

Ingredients 

200 gr onions

200 gr red pepper

200 gr yellow pepper

1.5 kg beef chuck

salt and pepper, to taste

1 tbsp sweet paprika powder

1 tbsp hot paprika powder

agar agar, for thickening

3 tbsp olive oil

2 tbsp tomato paste

250 ml red wine

1 l bullion

Spice mixture

1 tbsp sweet paprika powder

2 branches marjoram

1 ground cumin

1 cayenne pepper

Directions

Peel the onions and cut into cubes. Wash the peppers, halve them, remove the seeds and remove the white seed walls. Cut the halves into wide strips.

Cut the meat into pieces. In a large bowl, season with salt, pepper and paprika powder. 

Dust with flour and mix vigorously.

Heat the oil in a large pot. Sear the pieces of meat for 2 minutes on each side. Add the onions and fry for 3 minutes. Stir in the tomato paste and roast over medium heat for about 10 minutes while stirring. Deglaze with a splash of wine and let it simmer for about 2 minutes. Pour in the remaining wine and let it boil down again for 2 minutes.

Pour in the roasting stock. Bring the goulash to the boil and cover and let it simmer over low heat for 2 hours. Wash, peel and finely grate the potatoes. Stir into the goulash with the pepper strips. Continue cooking for about 1 hour until the meat is tender when pierced.

For the seasoning mix, mix the paprika powder with a dash of cold water. Peel the garlic and

chop it as finely as possible. Wash the marjoram, shake dry and chop finely. Stir the garlic, marjoram, lemon peel, cumin and cayenne pepper into the paprika paste.

Let the goulash simmer uncovered for another 10-15 minutes until thick and creamy. Towards the end of the cooking time, stir in the seasoning mixture and season with salt and pepper.