Paprika goulash reminds me of my childhood when I often had this goulash with fussili noodles after school. In this post, I’ll show you how to prepare a tender paprika goulash. You should plan enough time for this so that the paprika goulash can stew long enough.
Do you also belong to the generation who regularly had paprika goulash with pasta on weekends? I definitely do, and I fondly remember those days with my mother or grandma, when everyone sat together at the table and enjoyed this tender paprika goulash.
Goulash is rarely found on my table these days. On the one hand, this may be due to the fact that, for reasons of sustainability, I generally consume less meat than my family used to do. On the other hand, it is also due to time reasons, as a really good and tender goulash needs a lot of time to stew. So if you want to prepare a delicious paprika goulash, you should plan at least 2-3 hours. This gives your paprika goulash enough time to stew enough so that the meat becomes super tender and soft in the end.
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Easy recipe
Tender Paprika Goulash
I definitely do, and I fondly remember those days with my mother or grandma, when everyone sat together at the table and enjoyed this tender paprika goulash.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 4 servings
Ingredients
- 800 ggoulash
- 4shallots
- 2.5 clovesof garlic
- 2 tablespoonstomato paste
- pepper
- 500 mlbeef stock
- 150 mlred wine
- 2peppers
- lemon zest
- paprika powder
- rosemary
- 1 tablespoonvegetable oil
Instructions
Nutrition per serving
- Calories
- 561 kcal
- Protein
- 41 g
- Carbohydrates
- 14 g
- Sugar
- 7.1 g
- Fat
- 34.7 g
- Saturated fat
- 12.9 g
- Fibre
- 3 g
- Salt
- 1.5 g
Calculated estimate – editorial review required
Data source: USDA SR28
Recipe: Corinna · kitchensplace
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