Preparation

Cut the onion into small cubes and the meat into larger cubes of 2 to 3 cm. Sauté the onion first with the oil for a few minutes. Add the butter and continue sautéing. Then add the garlic and sweet paprika. Mix and sauté for a few more minutes. Add the tomato extract. Sauté again and add the meat.

After 10 minutes add the herbs and swallow with the red wine and wait until boiling. Then add half the stock. Boil over low heat for two hours, adding more broth if necessary. The tip for getting a good broth from Goulash is: boil for a long time to reduce and concentrate the broth! The meat must cook in the broth itself. Do not use flour to thicken!

Approximately after two hours check the consistency of the meat, which must be tender and the sauce with a creamy consistency.

Ready, serve with Knödel, Spätzle, rice or pasta of your taste.

Ingredients

  • 800 grams of hard cushion
  • 40 ml of canola oil
  • 800 grams of onion
  • 30 grams of butter
  • 5 cloves of garlic
  • Sweet paprika to taste
  • 40 grams of tomato extract
  • Dried herbs such as laurel, rosemary, thyme,…
  • 300 ml demi-dry red wine (for this recipe I used a Pinot Noir)
  • Black pepper and salt
  • Approximately 1 1/2 liter of broth