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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.
If you fancy more recipes, just have a look at mine Recipe collection around.
Nutritional Information per serving
Calories: 366 – Protein: 40g – Fat: 18g – Carbs: 11g
Tender Paprika Goulash
- 800g goulash
- 4 shallots
- 2-3 cloves of garlic
- 2 tablespoons tomato paste
- 500ml beef stock
- 150ml red wine
- 2 peppers
- lemon zest
- paprika powder
- 1 tablespoon vegetable oil
- Step 1 Briefly sear the goulash in several portions on all sides in a pot with vegetable oil. Then remove and set aside. Roughly dice the shallots and garlic and sauté lightly in the same pot.
- Step 2 Add the meat and mix everything with tomato paste. Deglaze with red wine and beef stock and simmer on low heat for at least 1 hour.
Cut the peppers into pieces and add to the goulash. Season with pepper, paprika powder and rosemary and simmer for another 30 minutes.
Tip: The goulash is ready when the meat is nice and tender. To do this, let the goulash simmer as long as possible (at least 1.5h).