Goulasch

Ingredients for 3 hungry people  

• 400g roast meat
• 200g red wine
• 20g sweet paprika
• 10g spicy paprika
• 200g onions
• 5g juniper
• 5g salvia
• 20g flour
• 8g extra virgin olive oil
• 300g warm broth
• 3g dried rosemary in pieces
• pepper

Procedure

1. Cut finely onions, mash the salvia with the juniper;
2. Warm up the olive oil with the spicy oil, stir fry onions, juniper, salvia, and rosemary;
3. Cut the meat in dices, circa 3cm³
4. Cover the meat in flour, and brown it;
5. Add the paprikas;
6. Simmer with wine and add the warm broth;
7. Let it cook on low heat while turning every 10-15 minutes for a couple of hours, depending on the cut of meat from 2h to 3h, in general until it feels soft with a spoon;
8. Serve warm with sauce on top, or keep in the fridge, then warm up in a pan with a little bit of oil and the sauce.

Tip: Nur Gulasch schmeckt aufgewärmt, German for only goulasch is tasty when reheated. This relationship tip applies to goulasch as well. Keep some for the next day, if not all of it! Tagliatelle can also be made on the following day (see ).

Tip: try this recipe with wild meat, like boar or venison, and 20g of dark chocolate and dried cranberries.