Beef goulash with herbs
by Tavolino
A hearty, classic beef goulash that becomes particularly tender through long braising and is refined with fresh herbs. A warming main course for cold days.
Ingredients
- Beef (shoulder or top round) 800 g
- Onions 2
- Carrots 2
- Olive oil 3 tbsp
- Salt to taste
- Pepper to taste
- Garlic clove 1
- Thyme 3 sprigs
- Oregano 3 sprigs
- Balsamic vinegar 1 tbsp
- Beef broth 250 ml
- Tomato purée 600 g
Preparation
- 1
Rinse the beef, pat dry, and cut into approx. 2–3 cm cubes.
- 2
Peel the onions and cut into fine strips. Peel and dice the carrots.
- 3
Heat olive oil in a large pot and sear the beef all over over high heat.
- 4
Add the onions and carrots to the meat and sauté for another 5 minutes.
- 5
Season the meat with salt and pepper.
- 6
Peel and finely chop the garlic. Pluck the leaves from 2 sprigs each of thyme and oregano and chop them.
- 7
Add the chopped garlic and herbs to the goulash.
- 8
Deglaze with 1 tbsp balsamic vinegar and pour in 250 ml beef broth.
- 9
Let the liquid simmer slightly over low heat for approx. 5 minutes.
- 10
Stir in 600 g tomato purée.
- 11
Cover the goulash and let it braise over low heat for about 2.5 to 3 hours, stirring occasionally.
- 12
If necessary, add a little more liquid during the braising process.
- 13
Before serving, season with salt and pepper to taste and garnish with the remaining fresh herbs.