Yumiam recipe · German classic
Beef goulash
As much onion as meat, paprika stirred in off the heat, and not a spoonful of flour. Two and a half hours during which there is nothing to do.
Beef goulash is braising steak and an equal weight of onions, simmered for two and a half hours over low heat. The paprika goes in off the heat so it does not turn bitter, and no flour is needed: the onions collapse completely and thicken the sauce by themselves.
- A kilo of onions to a kilo of meat — they are the thickener, not a garnish.
- Paprika is stirred in off the heat, or it turns bitter.
- No flour, no cornflour — after two and a half hours the sauce coats a spoon on its own.
Method
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Brown the meat
Brown the beef cubes in three batches in the lard, then set them aside. The pot has to stay hot between batches.
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Soften the onions
Put the sliced onions into the same pot and let them soften for twenty minutes over low heat, until golden.
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Add the paprika
Take the pot off the heat, stir in the paprika, caraway and garlic, then deglaze immediately with the vinegar.
The detail that decides it: paprika burns above a hundred degrees and turns bitter. That is why it goes in off the heat and is deglazed straight away.
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Simmer for two and a half hours
Return the meat, pour in stock until barely covered and simmer covered, on the lowest heat, for two and a half hours.
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Adjust
Take the lid off for the last half hour if the sauce is still thin. Season with salt and pepper.