Original Ungarisches Gulasch aus dem Kessel ist ein echter Klassiker in der deutschen Küche. Das deftige Gericht aus zartem Rindfleisch, Kartoffeln und Paprika ist nicht nur gut für kalte Tage, sondern auch für gemütliche Familienessen oder Feiern mit Freunden. Mit diesem deutschen Rezept lässt sich das Original Ungarische Gulasch ganz einfach zu Hause zubereiten.

🔥 Original Ungarisches 🥣 Gulasch aus dem 🥘 Kessel [Deutsches Rezept]

[Musik] [Musik] 9, and it’s great to have you back for a new episode with the Sauerland Barbie Crowe. Today, we’re making an original Hungarian goulash, but first, we need to clear up some misconceptions about what constitutes an authentic goulash recipe.

There are actually three variations on goulash: the classic soup that we know, which is the Hungarian version, a paprikas goulash, which uses pork and cream, and a bodyguard goulash, which is the original Hungarian version cooked in a goulash kettle.

To make a proper goulash, there are a few things we need to take care of first. The biggest mistake we make when cooking goulash is not using enough onions. Onions are the key to giving this dish its unique flavor, and we need to use a lot of them.

We also need to chop up some garlic and red paprika (or any color you have at home) into rough pieces. The tomatoes should be peeled and roughly cut into chunks as well. And finally, we need to quarter some potatoes and set them aside.

Next, we need to prepare the beef. We’re using a cut of beef called “rosen stück,” which is inexpensive and has a lot of connective tissue, giving the goulash a nice consistency. We want to use an equal amount of beef and onions, so the beef should be cut into small pieces and set aside.

Then, we heat our goulash kettle and add some goose dripping or beef kidneys, which is the original Hungarian version. We add the onions and let them cook until they become translucent, but not browned.

Now comes the tricky part: we add a lot of paprika powder and stir it through the onions without applying any direct heat. This is important because the paprika can easily burn and taste bitter.

Once we’ve stirred the paprika through, we add the beef and enough water to cover everything. We let it simmer for a few hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Finally, we add the garlic and vegetables, including the potatoes, and let it cook for another half hour or so until everything is tender and the flavors have melded together. We can add some salt to taste, and then it’s ready to serve.

The goulash should have a thick, hearty consistency with plenty of vegetables and pieces of beef. It’s traditionally served with knöpfle, a type of egg noodle, but any type of pasta or bread can be used.

This traditional Hungarian goulash is a rich and flavorful dish that’s perfect for colder weather or anytime you’re craving comfort food. And by using a goulash kettle, we’re staying true to the roots and traditions of this classic dish. So give it a try and see for yourself how delicious goulash can be when done right.

Thank you for watching, and we’ll see you next time with more delicious recipes. [Musik]
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