Traditional German Beef Goulash (Rindergulasch)
If you have, a cast iron casserole is ideal and we tend to use it. However, a non-stick casserole will do just as well.
Items you’ll probably have to get
750g lean beef, diced
Check if you’ve got enough of these ingredients at home
- 400g onions
- 1 teaspoon paprika, hot
- 3 teaspoons paprika, mild
- 1 tablespoon flour
- 4 tablespoons vegetable oil
- 2 tablespoons tomato purée
- 200ml red wine, e.g. merlot
- 800ml beef stock
- 1 garlic glove
- salt and pepper for seasoning
Extras you may like
- Potato dumplings
- Red Cabbage
LET’S START COOKING,
Peel and cut the onions into cubes of about 1/2cm size
In a large bowl, salt and pepper the beef, add with the paprika and the flour and stir well with a spoon, so everything really sticks on the meat.
In a casserole, heat up 3 tablespoons of vegetable oil and cook half of the meat for 3 minutes. Turn after 1.5 minutes, so it gets cooked from both sides. Transfer to a plate and leave to rest.
Add 1 tablespoon of vegetable oil to the casserole and cook the second half of the meat, again for 3 minutes. Once done, add the onions and cook together for 2 minutes. Now, add the already cooked meat back to casserole and cook it all together for another 3 minutes.
Add the tomato puree to the meat and the onions and cook for 5 minutes while stirring
Add the red wine and allow it to cook in for 3 minutes
Add the stock, bring it to boil and stir well
Reduce the temperature to low, cover the casserole with a lid and allow it cook for about 1 hour and 45 minutes
Press the garlic and add to the goulash and allow it to cook for another 5 minutes. Season with salt and pepper
ENJOY & SHARE
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