Hearty Beef Goulash

Hearty Beef Goulash

Main course

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Cook Time

2 h 15 min

Servings

6

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Hearty Beef Goulash is ready in 2 h 15 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty 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 from the red wine and 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 Sweet paprika powder
  • 0.5 tsp Marjoram, dried
  • 1 Msp. Cayenne pepper
  • 1 pinch Salt

Preparation (7 steps)

1

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./speed 5. Scrape down with the spatula.

5
2

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/speed 1. Transfer and set aside.

180
3

Sear meat (outside of the Thermomix)

Heat 1 tbsp of clarified butter in a roasting pan and sear the meat in portions at a very high temperature. Only turn 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.

4

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.

5

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 approximately 1/3.

6

Season

Peel and finely dice 1 clove of garlic. Wash the lemon in hot water, dry it and rub off the zest 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 of lemon zest, 2 tsp of paprika powder, 1/2 tsp of marjoram and 1 pinch of cayenne pepper and stir briefly.

7

Stew goulash

Deglaze the meat and shallots with 400 ml of beef stock and cook covered on the hob over low heat for approx. 1.5 hours.

Finished cooking? Great! 🎉

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About this recipe

Goulash, for me, is a piece of childhood. My grandma always cooked it on Sundays, the smell wafting through the whole house in the morning. Her recipe was, of course, a secret, but I tried to recreate it as best as I could. This recipe is my interpretation, refined with a few modern twists. The secret to a good goulash lies in the ingredients. The beef, preferably from the leg or shank, should be of good quality and have a nice marbling. The fat provides flavor and keeps the meat juicy. The shallots, milder and more aromatic compared to onions, form the basis for the sauce. The red wine, a dry, strong drop, gives the goulash depth and acidity. The tomato paste provides color and a slightly sweet note. The spices are the icing on the cake: sweet paprika powder for the typical goulash note, marjoram for the spice, cayenne pepper for a hint of sharpness, and the lemon zest for a surprising freshness that brightens up the dish. The Thermomix® is a great help here, especially when chopping the shallots. But I prefer to leave the searing of the meat to the roaster. This is where the roasted aromas that are so important for the taste are created. It is important to sear the meat in portions so that it does not boil but really browns. Deglazing with red wine is a crucial step. Let the wine really reduce well, so the aromas concentrate. And don't be afraid of the lemon zest! It may seem unusual, but it harmonizes wonderfully with the other spices. If you like it vegetarian, you can replace the beef with smoked tofu or soy goulash. For a vegan version, simply replace clarified butter with vegetable oil. You can experiment with the spices: caraway seeds, bay leaf, or juniper berries also go well with goulash. The goulash is traditionally served with potato dumplings, spaetzle, or boiled potatoes. But also a piece of fresh bread to soak up the delicious sauce is perfect. A dollop of sour cream or crème fraîche rounds off the dish. The goulash can be wonderfully prepared in advance. It tastes even better when it has been infused for a day. It can be kept in the refrigerator for 2-3 days without any problems. It can also be frozen in portions. To heat up, simply heat slowly in a pot or in the microwave.

Created by

Julia Dubois

Julia Dubois

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Tags

#Meat #Hearty #Warm #Festive

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