Beef and Paprika Gulasch
Ingredients
- 800 gBeef chuck (cut into 3cm cubes)
- 600 gYellow onion (finely sliced)
- 40 gLard
- 2 pcGarlic (minced)
- 3 tbspSweet paprika
- 1 tspCaraway seeds
- 1 tbspTomato caviar
- 150 mlRed wine
- 500 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock
Method
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.
- 1
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
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
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 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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes very well.
