Summary : I love beef when cooked in a tasty sauce like this goulash. But I also like the beef seared in a pan with butter, and also and especially the beef tartare, raw and well seasoned. I have great memories of Austria where they serve a Hungarian goulash to die for, so soft and tasty. We love spices at home and especially paprika, Léonie also has a weakness for curry, as for me, I would go for more virile spices, chili pepper, sweet pepper and bird’s eye pepper. We tasted this goulash in Savoie in Chambéry, at my son’s place.
Goulash recipe for 6 people:
Ingredients
- 1 kg of beef (chuck, gîte or scoter)
- 1 red onion
- 1 large shallot
- 2 tablespoons of olive oil
- 250 g of bacon
- 1 can of peeled tomatoes.
Instructions
- Peel then finely chop the onion and shallot.
- Sear the bacon directly in the pan.
- Add the onion and shallot to the pan with the bacon; as soon as they are colored.
- Slice the meat then add to the bacon.
- Let the meat cubes brown on all sides.
- Add the paprika in two batches at the end of the coloring of the meat.
- Add the peeled tomatoes, roughly crushing them.
- Salt and pepper.
- Cover with water and cook for 3 hours over very low heat.
- Stir the goulash regularly.
Preparation time: 20 minutes
Cooking time: 180 minutes
Number of people: 6
4 star rating: 1reviews
What wine to drink with: Goulash
My favorite wine for this recipe: Vin du pays d’oc Cépage Syrah
Temperature between 15 ° and 16 °
Peel and mince the onions
Sear the onions
Color the bacon
Slice the beef
Sear the beef
Leave to color
Add the paprika
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