Name: Savory Beef Goulash
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 Portionen
Ingredients: 600 g Beef goulash; 400 ml Beef stock; 300 g Shallots; 200 ml Dry red wine; 40 g Tomato paste; 3 tbsp Clarified butter; 1 clove Garlic; 2 tsp Lemon zest; 2 tsp Paprika powder, sweet; 0.5 tsp Marjoram, dried; 1 Msp. Cayenne pepper; 1 pinch Salt

Cook Time

2 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This savory beef goulash is a true classic that warms you up, especially in the cold season. I like to make it when friends or family are visiting, because it can be wonderfully prepared in advance and then simmers comfortably. The meat becomes tender as butter and the sauce gets a great depth through the red wine and the spices. A dash of lemon zest provides a surprising freshness. It goes well with potato dumplings or just fresh bread - a feast for the palate!

Ingredients (12 ingredients)

600 g Beef goulash
400 ml Beef stock
300 g Shallots
200 ml Dry red wine
40 g Tomato paste
3 tbsp Clarified butter
1 clove Garlic
2 tsp Lemon zest
2 tsp Paprika powder, sweet
0.5 tsp Marjoram, dried
1 Msp. Cayenne pepper
1 pinch Salt

Preparation (7 steps)

Chop shallots

Thermomix® Setting

5 sec/Speed 5

Add 300 g of peeled and halved shallots to the mixing bowl and chop for 5 sec./level 5. Push down with the spatula.

Sauté shallots

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp of clarified butter to the shallots in the mixing bowl and sauté for 3 min./120°C/level 1. Transfer and set aside.

180

Sear meat (outside of the Thermomix)

Heat 1 tbsp of clarified butter in a roasting pan and sear the meat in batches at a very high temperature. Only turn for the first time after about 1 minute, so that it takes on a nice browning and roasted aromas form. Set the meat portions aside accordingly.

Prepare goulash base

Return all the meat to the roasting pan, add the sautéed shallots and 40 g of tomato paste. Stir in the tomato paste well so that it can roast briefly.

Deglaze and reduce

Deglaze with 200 ml of dry red wine and let the red wine cook down by 2/3, i.e. reduce to about 1/3.

Season

Peel and finely dice 1 clove of garlic. Wash the lemon with hot water, dry it and grate the peel with a fine grater for about 1 to 2 tsp of lemon zest. When the red wine is reduced, add the garlic, 1-2 tsp of lemon zest, 2 tsp of paprika powder, 1/2 tsp of marjoram and 1 pinch of cayenne pepper and stir briefly.