Beef goulash with vegetable onions and red wine in a cauldron

6 persons | 270 minutes

No meat lover can resist this delicious and tasty beef goulash with onions in the cauldron. If the meat is stewed in an onion sauce for a long time, it turns out very tender and hearty tasty. Beef goulash is a delicious accompaniment to potatoes, rice or cooked pasta. The meat becomes very tender and flavorful when stewed for a long time, and the abundant sauce makes each side dish as juicy as possible, with a rich and distinct flavor.

Rating: Ø 5 ( 7 votes )
Beef goulash with vegetable onions and red wine in a cauldron
Beef goulash with vegetable onions and red wine in a cauldron

6 persons | 270 minutes

No meat lover can resist this delicious and tasty beef goulash with onions in the cauldron. If the meat is stewed in an onion sauce for a long time, it turns out very tender and hearty tasty. Beef goulash is a delicious accompaniment to potatoes, rice or cooked pasta. The meat becomes very tender and flavorful when stewed for a long time, and the abundant sauce makes each side dish as juicy as possible, with a rich and distinct flavor.

Rating: Ø 5 ( 7 votes )

Ingredients

  • 600 g beef goulash
  • 400 g shallots or vegetable onions
  • 2 tbsp tomato paste
  • 200 ml red wine
  • 400 ml meat stock, strong
  • 3 tbsp clarified butter
  • 1 clove of garlic
  • 2 tsp paprika, sweet
  • 1/ 2 tsp marjoram
  • 1 tsp cumin
  • 1 pinch of cayenne pepper
  • 2 bay leaves
  • salt, to taste
  • pepper, to taste

Instructions

  1. Peel the onions and cut into cubes.
  2. Roughly dice the beef goulash.
  3. Heat 1 tablespoon of clarified butter in a roasting pan.
  4. Simmer the onions in it over a low heat for about 20 minutes.
  5. Stir regularly.
  6. The onions remove.
  7. Put 1 tablespoon of clarified butter in the roasting pan and sear the goulash over high heat.
  8. Caution: sear the beef in batches, otherwise a lot of meat liquid will escape, which will prevent it from browning.
  9. Peel the garlic and chop finely.
  10. Onions and add the tomato paste to the meat and roast it.
  11. Deglaze with red wine and let it simmer a little.
  12. Add the garlic, paprika powder, marjoram, cayenne pepper, caraway and bay leaves and stir in briefly.
  13. Pour in the meat stock and simmer everything with the lid closed for approx Braise for 4 hours on a low heat on the hob, at 180 °C in the
  14. oven or in a casserole pot.
  15. The goulash is ready when the onions have broken down and the meat is tender.
  16. The gula Season with salt and pepper and remove the bay leaves.
  17. Serves with boiled potatoes and a fresh salad with cucumber and radishes.

Paprika mix cut into strips can also be added to the meat.

Utensils

  • knife
  • cutting board
  • kettlepot
  • mixer spatula