Rindergulasch selber zu kochen ist einfacher, als es scheint. Das ungarische Rezept erfordert nur wenige Zutaten, wie Rindfleisch, Zwiebeln, Paprika und Lorbeerblätter. Der Geschmack des zarten Fleisches, das in der Soße gekocht wird, ist unglaublich reichhaltig und befriedigend. Here’s how to make it!

Rindergulasch selber zubereiten und kochen. Ungarisches Rezept

Halle is cooking today with a Hungarian beef, just like my grandma used to. But now, we will show you how to make it outstandingly. After receiving an incredible amount of comments about our grandma-style goulash, both behind and in front of the camera, we decided to be brave and show you an authentic goulash. The big difference from my grandma’s recipe is that she always used fresh pork, but we will use beef from the hind leg.

We need a lot of onions, almost the same volume or weight as the beef. We have one kilogram of beef, so we will need approximately one kilogram of onions. The more, the better. We are using small, spicy onions, but if you use vegetable onions, the goulash might become a bit sweet. We need a lot of spices as well. We have 23 paprika, both hot and sweet, and a pinch of cayenne if we need a stronger flavor. We also need ground caraway, bay leaves, a bit of dried marjoram, tomato paste, garlic, and lemon zest.

First, we start by cutting the onions. The shape doesn’t matter, as long as they are wide enough since they will melt into the sauce. We add some salt to the onions and let them sweat a bit. We put the beef in the pot and fry it a bit until it gets some heat. We keep the heat high, so the beef doesn’t lose its liquid when it touches the onions, making sure the beef is combined with onions. Then, we add the paprika, caraway, bay leaves, marjoram, garlic, and lemon zest. We make sure that the paprika doesn’t burn because it would make the dish bitter. After that, we add tomato paste and some red wine to the pot to give it a rich flavor.

We let the goulash simmer for at least an hour on low heat. Then, we check the consistency and add some more liquid if needed. After cooking the goulash for one hour and 45 minutes, the onions melt, making the sauce thick, and the beef holds nicely together. The aroma of the goulash is incredible, the paprika gives it a fullness, the lemon zest freshens it, and the onion makes it sweet. The meat is still tender, and the sauce is rich, making it a perfect comfort food.

We serve the goulash with a potato dumpling and a cucumber salad. This recipe is effortless to make, and the cooking time is not long since it simmers slowly. We hope you will like it, and let us know in the comments if you do.
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