Gulasch

Name: Gulasch
Cook time: 190 min
Total time: 190 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg Chuck Beef, cut into 3-4 cm cubes; 800g Onion, thinly sliced; 2 tbsp Lard, or Clarified Butter; 3 cloves of Garlic, minced; 2 tbsp Sweet Paprika, edelsüß; 1/2 tsp Hot Paprika; 2 tbsp Tomato Paste; 1 tsp Caraway Seeds, lightly crushed; 1 tsp Dried Marjoram; 2 leaves of Bay Leaf; 200ml Dry Red Wine; 600ml Beef Stock; 2 tsp Salt; 1 tsp Pepper (Black), freshly ground

This Gulasch is a deeply savory, slow-simmered stew of tender beef and sweet-smoky paprika, enriched with caramelized onions, garlic and a splash of red wine. Hearty and robust, it develops a silky, richly flavored sauce that’s perfect spooned over egg noodles, potatoes or crusty bread. A classic comfort dish with warm spices and melt-in-your-mouth meat.

This Gulasch is a deeply savory, slow-simmered stew of tender beef and sweet-smoky paprika, enriched with caramelized onions, garl... Show more

Traditional German Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

3 hrs

Price

4,20 €

Calories

725 kcal

healthy

meal prep

one pot

gluten free

Method

Prep the ingredients

Cut the Chuck Beef into 3-4 cm cubes if needed, pat it dry, and season it lightly with some of the Salt and freshly ground black pepper. Thinly slice the Onion, mince the Garlic, and lightly crush the Caraway Seeds.

Brown the beef

Set a heavy pot over medium-high heat and melt the Lard. Working in batches, sear the beef cubes until deeply browned on all sides, then move them to a bowl. Don't crowd the pot; if you pack it too full, the meat will steam instead of forming that rich crust.

Build the onion base

Lower the heat to medium and add the onion slices to the pot. Cook, stirring often and scraping up the browned bits, until the onions are soft, sweet, and deeply golden, 20 minutes. Take the pot off the heat for a moment, then stir in the garlic, Sweet Paprika, Hot Paprika, Tomato Paste, the caraway seeds, Dried Marjoram, and Bay Leaves. Return to the heat and cook, stirring constantly, for 2 minutes more.

Deglaze the pot

Pour in the Dry Red Wine and stir well, scraping up every browned bit from the bottom of the pot. Let it bubble until the sharp alcohol smell mellows and the liquid reduces slightly, about 5 minutes.

Simmer until tender

Add the beef and any juices back to the pot, then pour in the Beef Stock. Bring everything to a gentle boil, then immediately lower the heat, cover the pot partly, and simmer very softly until the beef is fork-tender and the sauce turns thick and glossy, 90-120 minutes. Taste near the end and adjust with the remaining salt and pepper.

Serve the gulasch

Remove the bay leaves, taste one last time, and adjust with salt and pepper if needed. Ladle the gulasch into warm bowls and serve it hot with bread, potatoes, noodles, or dumplings.