German cuisine · Meat & Kebab

Beef Goulash

Slow-braised goulash with paprika and caraway.

Ingredients · for 4 servings

• 800 g beef
• 3 onions
• 2 tbsp paprika powder
• Tomato paste
• Caraway
• Broth

Instructions

1. Cut the beef into 3 cm cubes, pat dry, season with salt and pepper.
2. Sear in hot oil in batches over high heat all over; remove.
3. Roughly dice the onions and roast in the frying fat for 8–10 min until golden brown.
4. Add the tomato paste and paprika, roast for 1 min and deglaze with broth.
5. Return the beef and caraway to the pot and braise covered at gentle heat for 1.5 hrs until the beef is tender.
6. Uncover at the end and reduce the sauce to the desired thickness; season and serve.