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Goulash

Ingredients

  • 1kg stewing beef meat, e.g.
  • Yellow onions, same volume as the beef meat’s volume
  • 300ml red wine, e.g.
  • 500ml water
  • 100g beef’s white, alternatively vegetable oil for high temperature or clarified butter
  • 30g paprika powder (high quality, fundamental for a good result)
  • 1 tsp. caraway seeds
  • 1 tbsp. marjoram
  • 1 tbsp. tomato paste
  • 1 tsp. sugar
  • 1 clove of garlic (optional)
  • Some orange juice (optional)
  • Some orange zest (optional)
  • Salt

Equipment

  • Ideally, a cast iron pot

Preparation time

  • 1h for the preparation, 3-4h simmering time, 2-3h resting time

Portions

  • 6 portions

Procedure

  • Place a rack at mid high in the oven and turn it on in static mode at 160°C.
  • Cut 1kg of beef meat into chunks, around 5cm in size.
  • Dice the onions.
  • Turn the stove on medium high and heat up 100g of beef’s white (or an equivalent mass of the fat of your choice) in the cast iron pot and brown and caramelise the meat chunks on all sides. It is advisable to brown only a few meat chunks at a time. When ready, remove the meat chunks from the pot and set them aside.
  • Brown all diced onion in the pot and deglaze the bottom of the pot (around 15min).
  • Add 30g of paprika powder into the pot with the onions and stir for 3-4 seconds, after pour 100ml of red wine and start simmering.
  • When the liquid has almost completely evaporated, pour additional 100ml or red wine and continue simmering. When the liquid has almost completely evaporated, repeat the same procedure once more with the last 100ml of red wine.
  • Add the meat chunks into the pot and stir the content.
  • Add 1tbsp. of tomato paste, 1tbsp. of marjoram, 1tsp of caraway seeds and 500ml of water into the pot and stir the content.
  • Put the lid on the pot and place it in the oven. Cook for 2h.
  • After 2h, check the tenderness of the meat: if not extremely delicate yet, continue cooking for an additional hour then check again.
  • The cooking time can take up to 4h depending upon the quality of the meat.
  • After the cooking has finished, add a generous pinch of salt, a chopped garlic clove, the juice of an orange and some orange zest.
  • Let rest the goulash in the pot with the lid on for 2-3h.
  • Heat up the pot before serving.