Beef Paprika Goulash

Doc Simonson

"When I lived in Germany we frequently made Paprika Goulash Ziguener Art. This recipe combines that and some of the flavors of the Deer Goulash which was called Edelhirschgoulash. The cranberry gives a certain tang that works well with both the beef and the balsamic vinegar."
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Ingredients

2 h servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Have a nice, deep pot standing ready to receive browned beef cubes.
  2. In a skillet, heat 2 Tbs oil over high heat. Brown beef cubes, half at a time in the oil.
  3. As the beef gets brown transfer to the pot before starting the next batch of beef.
  4. When all is browned, add the onions to the same skillet, and turn heat to medium. If needed add up to another 2 Tbs of oil.
  5. After two minutes add the garlic and mushrooms.
  6. Add salt and sugar as well to aid browning. After about 5 minutes, while constantly stirring, transfer the onion mixture to the pot with the beef.
  7. Now add the spices to the hot skillet and allow to toast for a minute or two.
  8. Add one cup of the chicken stock to the skillet to deglaze the pan.
  9. Add this mixture to the pot. Put the pot on medium high heat.
  10. Add the tomato paste, remaining stock, port wine, cranberry compote and balsamic vinegar.
  11. As soon as the pot starts to simmer, turn the heat to medium low to low.
  12. Leave the pot uncovered. Simmer for 1 1/2 hours.
  13. Bring heat to medium for the last 20 minutes. If the goulash looks too thick add a bit of stock or water.
  14. Serve with spaetzle, or potato gnocchi and a nice spinach and arugula salad.

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