Party Goulash
by Tavolino
A classic, hearty beef goulash that becomes exceptionally tender by slow-braising in its own juices. Due to the large quantity, it is perfect for parties or for freezing.
Ingredients
- Beef for goulash 3 kg
- Onions 2 kg
- Paprika (hot or sweet) to taste
- Salt to taste
- Pepper to taste
- Marjoram to taste
- Vinegar to taste
- Garlic to taste
- Chili pepper(s) to taste
- Caraway seeds (ground) as desired
- Butter or lard 100 g
Preparation
- 1
Trim 3 kg of beef of any gristle and fat and cut into uniform cubes.
- 2
Peel 2 kg of onions and dice finely. The volume of the onions should correspond to that of the meat.
- 3
Heat 100 g of butter or lard in a large pot over low heat.
- 4
Sear the meat in batches in a pan with a little oil and add to the pot.
- 5
Add the raw diced onions to the meat in the pot and mix everything well.
- 6
Cover the pot and cook over the lowest heat. Do not add water; the juices will form on their own.
- 7
After about 30-45 minutes, once the meat is covered by its juices, add the paprika, salt, pepper, marjoram, vinegar, garlic, chili, and caraway.
- 8
Let the goulash braise over the lowest heat for at least 4 hours. Stir occasionally and cover again immediately.
- 9
Turn off the stove and let the goulash sit overnight.
- 10
The next day, slowly reheat the goulash over low heat, taste, and adjust seasoning if necessary.