Name: Hearty Beef Goulash
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 4 Portionen
Ingredients: 600 g Beef goulash; 400 ml Beef broth; 300 g Shallots; 200 ml Dry red wine; 40 g Tomato paste; 3 EL Clarified butter; 1 Stk Garlic clove; 2 TL Lemon zest; 2 TL Sweet paprika powder; 0.5 TL Marjoram, dried; 1 Msp. Cayenne pepper; 1 Prise Salt

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Cook Time

2 h 45 min

Description

This hearty beef goulash, prepared in the Thermomix®, is a savory main course with beef, beef broth, shallots, red wine, and tomato paste. The preparation takes a total of 165 minutes, with an active working time of about 45 minutes. The recipe is designed for 4 servings and is ideal as a warming family meal or for festive occasions, especially in the cold season. Thanks to the simple preparation in the Thermomix®, the goulash is guaranteed to succeed.

Ingredients (12 ingredients)

Preparation (8 steps)

Preparing the meat

Take the goulash meat out of the refrigerator about half an hour before preparation so that it can reach room temperature. If the meat is cut yourself, first cut slices across the grain and then cut into cubes. An ideal size is about 3x3 cm. Salt the 600 g of meat only moderately, if at all, only with 1 pinch of salt shortly before frying.

Prepare the shallots

Peel and halve the 300 g of shallots; particularly large specimens can also be quartered.

Sauté the shallots

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 1 tbsp of clarified butter to the mixing bowl and heat for 3 min./120°C/speed 1. Add the prepared shallots and chop for 5 sec./speed 4. Then sauté for 5 min./120°C/speed 1 without the measuring cup until golden brown. Remove the shallots from the mixing bowl and set aside.

300

Fry the meat (NOT in the Thermomix!)

Heat 1 tbsp of clarified butter in a Dutch oven and fry the meat in batches at very high temperature. Only turn after about 1 minute for the first time so that not too much heat escapes from the bottom, the meat takes on a nice browning and roasted aromas form. Set the meat portions aside accordingly.

Prepare the goulash base

Return all the meat to the Dutch oven for the last meat portion, also add the shallots and 40 g of tomato paste. Stir in the tomato paste well so that it can briefly roast with it.

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.

Add garlic and spices

In the meantime, peel 1 clove of garlic and cut into fine cubes. Wash the lemon with hot water, dry it and rub off the peel with a fine grater for about 1 to 2 tsp of lemon zest. When the red wine has reduced, add the garlic, 1-2 tsp lemon zest, 2 tsp paprika powder, 1/2 tsp marjoram and 1 pinch of cayenne pepper and stir briefly.

Cook the goulash

Now deglaze the meat and shallots with 400 ml of beef broth and cook with the lid on the hob for about 1.5 hours on low heat. After an hour, check whether the sauce appears too liquid. If so, the goulash can continue to cook for the last 30 minutes without a lid. At the end of the cooking time, season the goulash to taste and thicken if necessary.