OTHER LANGUAGES: German
My Goulash recipe I present to you today. The goulash is … a classic stew. In the article I answer the most important questions about goulash cooking.
The goulash cooking video shows you the preparation step by step.
Help, the family comes … Quickly tidied up and then still in the kitchen? Everything goes completely relaxed.
There is still time for nice conversations. So everyone will be happy and you can also make Mom coffee 😉
I wish you good success in cooking your own goulash.
- 1. Cook Goulash
- 2. Beef Goulash, the right Goulash Meat, for German and Austrian Goulash
- 3. How long should a Goulash be Cooked?
- 4. Goulash Meat and Onion, the right amount …macht´s 🙂
- 5. Fry Onions light brown, this is the most Important Step in Preparing Goulash
- 6. Side Dish Ideas for Goulash
- 7. Goulash Cooking Video
- 8. Recipe
- 9. Calories Goulash, the Nutritional Values in Detail without Side Dishes
- 10. Other Goulash Recipes and other Stews
1. Cook Goulash
In classic goulash, the meat is not fried, the onion cubes (the same amount as meat) are fried brown, roasted briefly with tomato puree, then sprinkled with sweet paprika (do not roast paprika, it is bitter), the meat is added and immediately infused with broth. After or during a cooking time of 60-90 minutes, season with salt, pepper, marjoram, grated untreated lemon peel, chopped caraway seeds and crushed cloves of garlic. The onions are supposed to bind the goulash, a maximum of one finely grated potato is added by professional chefs and chefs for tying. The classic goulash is rounded off by fine seasoning with freshly ground Piement.
2. Beef Goulash, the right Goulash Meat, for German and Austrian Goulash
The best goulash meat comes from the front or rear knuckle of beef. These cuts are strong in taste, juicy, boil buttery soft (also the tendons) and do not disintegrate fibrous. The meat from the neck of beef, on the other hand, is leaner, boils fibrous and is therefore not optimally suited. Noble goulash is cut from the shoulder or even from the fillet, there are innumerable variants of goulash which I would like to briefly touch in the following. Goulash won’t be tough if you use the right meat.
3. How long should a Goulash be Cooked?
The cooking time depends on the type of meat and the size of the beef cubes. Rinderwade in the cube size 3 cm needs about 1.5 hours, the meat should be cooked butter soft.
4. Goulash Meat and Onion, the right amount …macht´s 🙂
Use goulash meat and onions in the same proportion.
5. Fry Onions light brown, this is the most Important Step in Preparing Goulash
The onions are slowly roasted brown in oil or lard, after adding tomato puree (and some sugar – insider tip), briefly continue roasting, the sweet paprika is dusted and immediately extinguished with broth. The paprika must not roast any more, otherwise it becomes bitter.
6. Side Dish Ideas for Goulash
The question, what fits to the goulash is answered in the following paragraphs.
6.1 Goulash with Potatoes
Goulash is served with cooked, peeled potatoes, which are mostly classic parsley potatoes, tossed in butter and seasoned with salt, pepper, finely chopped parsley and nutmeg.
6.2 Goulash with Noodles
Freshly and al dente cooked noodles (ribbon noodles) are tossed in foamed butter, seasoned with freshly cut parsley, salt, pepper, nutmeg and served with goulash.
6.3 Goulash with Spaetzle or Dumplings with Recipe
Freshly prepared, scraped spaetzle or dumplings, tossed in butter, sprinkled with salt, pepper and fresh parsley are served with the goulash.
6.3.1 Spätzle dough recipe for 2 persons
Mix 250 g sifted flour with 4 pinches of salt, 2 pinches of black pepper and 2 pinches of nutmeg in a bowl and mix with 3 eggs and 80-100 ml lukewarm water, then beat with a cooking spoon to a tough dough until it blisters. The dough through a Spätzlereibe directly I boiling saltwater drift. Whoever can scrape the spaetzle off the board. When the noodles float on top immediately remove with the skimmer and quench in cold water. Mix the drained noodles with vegetable oil so that they do not stick together.
7. Goulash Cooking Video
- 500 g onions
- 500 g beef goulash meat
- 20 ml sunflower oil
- 1 tbsp. tomato puree
- 1 tbsp paprika spice sweet
- 1500 ml beef broth
- 1 pc garlic
- 1 tsp caraway - cumin
- 1 tbsp. majoram
- etwas Lemon abrasion
- black pepper
- 2 pinches pimienta inglesa
- Peel and finely dice the onion, cut the meat into about 40-50 g cubes and sauté vigorously in a pot with a little oil. Remove the meat from the pot and sweat the onion cubes with a little more oil until light brown.
- Put the meat back in the pot, roast further with the tomato paste, add the paprika powder and deglaze with the beef stock. Lightly braise the Viennese goulash with the lid on a low heat for about 1 hour.
- Add the chopped garlic and the remaining finely chopped spices and continue to stew with the lid gently flowing. The meat should be pithy soft towards the end of the cooking time.
- Season the beef goulash with salt, pepper and a little pimento - if necessary bind with grated potato or some mixed cornflour and serve with dumplings.
9. Calories Goulash, the Nutritional Values in Detail without Side Dishes
10. Other Goulash Recipes and other StewsAll German and Austria Goulash Recipes pork goulash,
venison in pepper cream sauce,
- All Recipes by German Chef Thomas Sixt
- Beef Recipes
- Classics of Good Cuisine Recipes
- German Food and Recipes from German Kitchen
- Goulash Recipes
- Main Courses Recipes
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- Recipes with Cooking Videos from Thomas Sixt
OTHER LANGUAGES: German