Hearty Goulash in Red Wine

Hearty Goulash in Red Wine

Main Course

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Cook Time

3 h 30 min

Servings

6

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Hearty Goulash in Red Wine is ready in 3 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This red wine goulash is an absolute classic that provides cozy warmth, especially in the cold season. I like to make it when guests come because it can be prepared wonderfully and tastes even better the next day. The secret lies in the long braising and the good red wine, which gives the goulash its unmistakable aroma. Served with dumplings and apple red cabbage, it is a feast for the palate. If you like, you can also serve cranberries with it. A hearty dish that simply makes you happy!

Ingredients (10 ingredients)

  • 750 g Goulash from beef, pork or game
  • 500 g Onion(s)
  • 25 cl Red wine dry
  • 3 tbsp Tomato paste
  • 2 tbsp Olive oil
  • 1 tsp Sambal Oelek or
  • Chili
  • Salt
  • Pepper
  • Water boiling

Preparation (8 steps)

1

Prepare onions

Cut 500 g onions into coarse pieces and place in the mixing bowl.

2

Chop onions

Thermomix® Setting
3 sec/Speed 5

Chop the onions for 3 sec./speed 5.

3
3

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp olive oil to the onions and sauté for 3 min./120°C/speed 1.

180
4

Fry goulash

Cut 750 g goulash (beef, pork or game) into bite-sized pieces and fry well in a pan with a little olive oil. Possibly cut off the fat.

5

Roast tomato paste and chili

Thermomix® Setting
3 min/248°F/Speed 1 120

Add the fried goulash to the onions in the mixing bowl. Add 3 tbsp tomato paste and 1 tsp sambal oelek or chili and roast for 3 min./120°C/speed 1.

180
6

Season and deglaze

Thermomix® Setting
5 min/212°F/Speed 1 100

Season the goulash with salt and pepper. Deglaze with 25 cl dry red wine and simmer for 5 min./100°C/speed 1.

300
7

Let it simmer

Thermomix® Setting
120 min/203°F/Gentle stir speed 95

Add boiling water little by little until it has almost evaporated. Then add as much water as you want sauce to have. Close the mixing bowl and simmer the goulash for approx. 120 min./95°C/gentle stir setting. Check again and again and add water, tomato paste and red wine if necessary.

7200
8

Final simmering

Thermomix® Setting
60 min/203°F/Gentle stir speed 95

Let the goulash simmer for another 60 min./95°C/gentle stir setting. Check again and again and add water, tomato paste and red wine if necessary.

3600

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About this recipe

Goulash, a dish with roots deep in Hungarian cuisine, is more than just a meal to me. It is a reminder of cold winter evenings at my grandmother's, whose goulash was always the highlight of the season. Her secret? Time and love, two ingredients that should not be missing in this Thermomix® recipe either. The quality of the meat is crucial. Whether beef, pork or game - pay attention to good marbling, because the fat provides flavor and tenderness. The meat should be cut into roughly equal, bite-sized pieces so that it cooks evenly. The onions, used in large quantities in this recipe, form the basis for the sauce and give it sweetness and depth. The tomato paste provides a slightly sour note and a beautiful color, while sambal oelek or chili provide the desired spiciness. The rule here is: less is more, you can always add more seasoning. The red wine, ideally a dry, full-bodied wine, is the heart of the goulash. It gives it its characteristic aroma and provides a complex flavor note. With the Thermomix® workflow, it is important not to chop the onions too finely, as they can burn otherwise. Sautéing in olive oil provides a milder aroma than in butter. Frying the goulash in the pan is an important step to create roasted flavors that will benefit the goulash later. Roasting tomato paste and chili in the Thermomix® intensifies their flavor. Patience is required when simmering. The longer the goulash simmers, the more tender the meat and the more intense the flavor. Make sure there is enough liquid and add boiling water if necessary. For a vegetarian version, the meat can be replaced with soy goulash or a mixture of mushrooms and root vegetables. Vegetable broth can be used instead of red wine. For a vegan version, you must also pay attention to animal products in the tomato paste. There are no limits to your imagination when it comes to spices. Caraway, marjoram, bay leaves or juniper berries go perfectly with goulash. Goulash is traditionally served with potato dumplings, spaetzle or pasta. Apple red cabbage or Brussels sprouts go well with this. A dollop of sour cream or crème fraîche rounds off the dish. If you like it fruity, you can serve cranberries with it. Goulash can be prepared very well and tastes even better the next day. It can be kept in the refrigerator for several days. It can also be easily frozen. Before serving, it should be thawed slowly and then reheated.

Tags

#Meat #Hearty #Winter #Festive #Prepare in Advance #Game

Allergens

  • Sulfur dioxide and Sulphites

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