Beef goulash is a traditional Central European dish, in particular a symbol of Hungarian cuisine. This recipe involves slow-cooking beef with onions, garlic and a combination of sweet and hot paprika, which gives the dish a rich, spicy flavor. Beef goulash is perfect for the colder months when you want a warm, comforting dish.
Trim the piece of beef of sinews and any connective tissue
and cut it into cubes of about 2 cm
Peel the onions, finely crush the cumin seeds on the cutting board, and heat the oil in a saucepan, then sauté the garlic and the cumin in it
When the garlic is golden, add the onions and let them soften, stirring them often
Toss the beef cubes in the sweet paprika and add them to the onions as soon as the onions begin to take color
Increase the heat and, stirring often, brown the meat, seasoning it with salt and hot paprika
Pour in the wine and, when it has evaporated, add three ladles of hot water
Reduce the heat to the lowest setting, cover, and continue cooking for about 2 hours until the meat is very tender and the onions have transformed into a thick, fragrant cream
Stir occasionally and make sure the mixture doesn't dry out, adding hot water as needed
Serve the goulash piping hot with polenta or boiled potatoes
Heavy-bottomed pan
Lid
Wooden spoon
Hungary
| Energy (kcal) | 163.18 |
| Carbohydrates (g) | 3.44 |
| of which Sugars (g) | 3.32 |
| Fat (g) | 55.96 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 60.4 |
| Fiber (g) | 1.2 |
