Hearty Beef Goulash

Hearty Beef Goulash

Main course

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Cook Time

2 h 45 min

Servings

4

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Hearty Beef Goulash is ready in 2 h 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty beef goulash, prepared in the Thermomix®, is a savory main course with beef, beef broth, shallots, red wine, and tomato paste. 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)

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

Preparation (8 steps)

1

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 of the meat and then cut into cubes. An ideal size is approx. 3x3 cm. Only moderately salt the 600 g of meat, if at all only with 1 pinch of salt shortly before searing.

2

Prepare shallots

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

3

Sauté shallots

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

Add 1 tbsp 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 a measuring cup until golden yellow. Remove the shallots from the mixing bowl and set aside.

300
4

Sear meat (NOT in the Thermomix!)

Heat 1 tbsp clarified butter in a roaster and sear the meat in batches at very high temperature. Only turn for the first time after about 1 minute 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.

5

Prepare goulash base

Return all the meat to the roaster with the last portion of meat, as well as 40 g of tomato paste. Stir in the tomato paste well so that it can roast briefly.

6

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.

7

Add garlic and spices

In the meantime, peel 1 garlic clove and cut into fine dice. Wash the lemon with hot water, dry it and grate the peel with a fine grater for approx. 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.

8

Cook goulash

Now deglaze the meat and shallots with 400 ml of beef broth and cook with the lid on for approx. 1.5 hours over low heat on the hob. Check after an hour to see if the sauce appears too thin. If so, the goulash can continue to cook without the lid for the last 30 minutes. At the end of the cooking time, season the goulash to taste and thicken if necessary.

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About this recipe

Goulash, a dish with deep roots in Hungarian cuisine, is more than just a meal to me. It is a reminder of my grandmother, who stood in the kitchen for hours to prepare this hearty dish for the whole family. Her goulash was legendary, and this recipe is my homage to her culinary art, adapted to the modern kitchen technology of the Thermomix®. The secret to a good goulash lies in the quality of the ingredients. The beef goulash should be of good quality, preferably from the leg or shank, as these pieces become particularly tender when braised. The beef broth forms the basis for the sauce and should be strong and aromatic. Shallots provide a fine sweetness and spice, while the dry red wine gives the goulash a deep, complex note. Tomato paste adds color and acidity, and clarified butter provides an intense flavor when searing. Garlic, lemon zest, paprika powder, marjoram and cayenne pepper round off the taste profile and give the goulash its characteristic spice. The preparation in the Thermomix® makes the process much easier. Chopping the shallots and sautéing them in the mixing bowl are done quickly. It is important to pat the meat dry before searing so that it browns nicely in the pan and develops roasted flavors. The searing itself should definitely be done in a separate roaster, as the Thermomix® does not reach the necessary heat here. After deglazing with red wine and adding the spices, the goulash can then simmer slowly on the stove until the meat is buttery soft. For a vegetarian version, the beef can be replaced with soy goulash or a mixture of mushrooms and root vegetables. Instead of beef broth, vegetable broth can be used. You can experiment with the spices and add, for example, caraway seeds, bay leaves or juniper berries. The goulash is traditionally served with bread dumplings, spaetzle or potatoes. A fresh salad or pickled cucumbers go well with this. The goulash can be prepared well in advance and tastes even better the next day. Leftovers can be easily stored in the refrigerator or frozen. Before serving, the goulash should be brought to a boil again and thickened with a little cornstarch or flour butter, if necessary.

Tags

#Meat #Hearty #Warm #Festive #Winter

Allergens

  • Celery
  • Sulfur dioxide and Sulphites

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