authentisches deutsches gulasch (Print Version)
# Ingredients:
→ Meat
01 -
900 g beef shoulder, cut in chunks about 2.5 cm
02 -
Black pepper, freshly cracked, to your liking
03 -
Salt, add as much as you like
→ Veggies & Flavors
04 -
3 big onions, sliced thin
05 -
3 garlic cloves, chopped small
06 -
2 bell peppers, red and yellow, in cubes (can skip if you want)
→ Spices & Extras
07 -
1 teaspoon caraway seeds
08 -
2 tablespoons Hungarian paprika powder
09 -
1 tablespoon tomato paste
10 -
1 teaspoon dried marjoram
→ Liquids & Oils
11 -
240 ml dry red wine
12 -
2 tablespoons vegetable oil
13 -
1 liter beef broth
# Instructions:
01 -
Give it a taste, then add more salt and pepper if you think it needs it. Dish it out while it’s hot. If you want, add some noodles, bread, or even some potatoes on the side.
02 -
Pour in the beef broth, toss the browned beef back in, and drop in the marjoram. Let it get to a low bubble, put the lid on, then turn the heat down. Let everything mellow out together for 2 to 2 and a half hours until the beef falls apart easily.
03 -
Splash in the red wine and scrape whatever’s stuck to the bottom—don’t let that flavor go to waste! Keep it simmering and stirring for about 5 minutes, so the wine cuts down by about half.
04 -
Toss in the paprika powder, caraway, and tomato paste. Keep stirring so nothing burns, let it sizzle for a couple minutes to bring out the flavors.
05 -
Let the onions cook low and slow in the leftover beef fat until they’re soft and golden. Next, add chopped garlic, stir for a short bit, then toss in the bell peppers for about 3 minutes (medium heat) to soften up.
06 -
Sprinkle salt and pepper all over your beef cubes. Heat up some oil in a good-sized Dutch oven or big pot over medium-high. Pop in some of the beef, but don’t crowd the bottom, and sear until brown on all sides. Set each batch aside once they're crusty.
# Notes:
01 -
If you’d rather not babysit the pot, a slow cooker or Instant Pot gets the job done, too. Toss in carrot slices, potatoes, or more peppers for something different in every bite.