The best goulash recipe: Goulash according to Grandma Magda

Ingredients 

2 tbsp clarified butter

4 large onions, diced

2 tbsp tomato paste

1 carrot(s), diced

50 g celeriac, diced

0.7 liters of red wine

1kg beef, diced

300 ml beef broth

1 teaspoon, heaped, sweet paprika powder

1 teaspoon, heaped, paprika powder, very hot

salt and pepper

2 bay leaves

possibly sauce thickener

preparation

Total time approx. 2 hours 40 minutes

Cut the onions into 0.5 cm cubes, dice the carrot and celery.

Fry everything vigorously in 2 tablespoons of clarified butter. Add tomato paste and sauté until a homogeneous mass forms; the paste may settle a little.

Briefly roast the paprika powder (be careful not to burn!).

Deglaze with the red wine and stock and bring to the boil.

Now add the diced meat, bring to the boil again and simmer over a low heat with the bay leaves for about 2 hours.

Because of the vegetables it is usually not necessary to thicken the sauce.

However, if it is too liquid, you can thicken the goulash with 1 tablespoon of starch flour dissolved in cold water.

Then season to taste with salt and pepper. If possible, I fish out the bay leaves before serving.

This is a basic recipe for goulash, you can adapt it wonderfully, for example by adding: B. add cream, potatoes and/or peppers half an hour before the end of the cooking time.

I still add garlic, but my grandma didn’t like it.

Dumplings of any kind, potatoes or pasta go well with this.