Beef and Paprika Gulasch

Fork-tender beef cubes in a thick, dark, and glossy sauce. The powerful aroma of paprika and caraway seeds takes center stage with a deep, rounded finish.

• Prep time: 25 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 656
• Protein: 45 g
• Carbs: 19 g
• Fat: 48 g

Ingredients

• 800 g Beef chuck ( cut into 3cm cubes )
• 600 g Yellow onion ( finely sliced )
• 40 g Lard
• 2 piece Garlic ( minced )
• 3 tbsp Sweet paprika
• 1 tsp Caraway seeds
• 1 tbsp Tomato caviar
• 150 ml Red wine
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock

Instructions

1. Sear the meat

   Heat the lard in a cast-iron pot until it smokes slightly. Sear the beef cubes over high heat to get a nice brown crust on all sides. Remove the meat.

2. Sweat the onions

   In the same fat, add the sliced onions. Let them cook slowly until translucent and starting to brown. This mass of onions will give body to the sauce.

3. Toast the spices

   Add the garlic, tomato paste, caraway, and paprika. Mix for 1 minute to release the essential oils from the spices without burning them, which would cause bitterness.

4. Deglaze and add liquid

   Deglaze with the red wine, scraping the juices from the bottom of the pot. Return the meat, pour in the beef broth, and top up with water. Bring to a boil, then lower to a minimum for a constant simmer.

5. Simmer slowly

   Cover and simmer for about 2 hours. The sauce should reduce, darken, and coat the spoon. The meat is ready when it falls apart without resistance with a fork.

Chef's tips

• Don't skimp on the onions; their breakdown provides the sauce's thickness without needing flour.
• Make it a day ahead; gulasch is always better reheated once the flavors have fully infused.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes very well.