Hungarian goulash

Name: Hungarian goulash
Prep time: 15 min
Cook time: 2 h
Yield: 4
Cuisine: Hungarian
Ingredients: 800 g Beef fillet; 800 g Onions; 1,5 l Water; 100 ml Dry red wine; 1 tbsp. Dried marjoram; 1 tbsp. Caraway seeds; 50 g Paprika powder; 3 clove(s) Garlic; 1 tbsp. Lemon zest; 0,5 pc. Red bell pepper; 1 tbsp. Salt; Ground black pepper; Hot red pepper; 1,5 tbsp. Sugar; 1 tbsp. Vegetable oil

Total time 2 h.
Preparation 15 m.

Easy

Number of servings 4

Ingredients

Beef fillet 800 g

Onions 800 g

Water 1,5 l

Dry red wine 100 ml

Dried marjoram 1 tbsp.

Caraway seeds 1 tbsp.

Paprika powder 50 g

Garlic 3 clove(s)

Lemon zest 1 tbsp.

Red bell pepper 0,5 pc.

Salt 1 tbsp.

Ground black pepper to taste

Hot red pepper to taste

Sugar 1,5 tbsp.

Vegetable oil 1 tbsp.

Nutritional value

One serving (~ 864 g)

Proteins 45 g

Fats 32 g

Carbohydrates 40 g

Calorie content 643 kcal

Cooking steps

Cut the beef into cubes about 2x2 cm thick. Cut the onion into rings or half rings about 0.5 cm thick.

In a large saucepan, heat a tablespoon of vegetable oil and fry the meat and onions in it. Fry the onion until transparent.

Now add paprika powder. (You really shouldn't skimp on this!) Fry the meat with paprika for 1-2 minutes.

Then pour in the wine and add water to cover the meat and onions well.

Let the meat simmer for about 1.5 hours over low heat. Simmer with the lid closed and stir occasionally so that nothing sticks to the bottom - add more water if necessary.