Description
Zartes Rindfleisch in sämiger, tiefroter Sauce mit karamellisierten Zwiebeln, feinen Gemüsenoten und kräftigem Rotwein-Aroma. Herzhaft, würzig, vollmundig – ein klassisches Gulasch wie bei Oma Magda.
Ingredients
Scale
- 2 EL Butterschmalz
- 4 große Zwiebeln, gewürfelt
- 2 EL Tomatenmark
- 1 Karotte, gewürfelt
- 50 g Knollensellerie, gewürfelt
- 0,7 Liter Rotwein
- 1 kg Rindfleisch, gewürfelt
- 300 ml Rinderbrühe
- 1 TL, gehäuft Paprikapulver, edelsüß
- 1 TL, gehäuft Paprikapulver, rosenscharf
- Salz und Pfeffer
- 2 Lorbeerblätter
- evtl. Saucenbinder
Instructions
- Begin by preparing all your ingredients: peel and dice the onions into 0.5 cm cubes. Peel and dice the carrot and the knollensellerie (celeriac) into small pieces. Set the vegetables aside.
- In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of Butterschmalz (clarified butter or ghee) over medium-high heat. Add the diced onions, carrot, and celeriac to the pot. Sauté the vegetables, stirring frequently, until the onions have softened and taken on a golden color, and the vegetables are slightly caramelized. This should take about 8-10 minutes.
- Add the tomato paste (Tomatenmark) to the pot with the vegetables. Stir well to combine, and continue to cook for 2-3 minutes, letting the tomato paste cook out and meld with the vegetables. Allow it to slightly brown and stick to the bottom of the pot for extra flavor, but be careful not to let it burn.
- Sprinkle both types of paprika powder (edelsüß and rosenscharf) over the vegetable mixture. Stir constantly for about 30 seconds to 1 minute to toast the spices. Do not allow the paprika to burn, as this can cause bitterness.
- Pour in the red wine and the beef broth (Rinderbrühe), scraping the bottom of the pot with a wooden spoon to loosen any browned bits (these add flavor to the gulasch). Bring the mixture to a simmer over medium-high heat.
- Once simmering, add the diced beef to the pot. Stir to combine everything evenly. Add the bay leaves (Lorbeerblätter), then bring the pot back up to a gentle boil.
- Reduce the heat to low, cover the pot with a lid, and let the gulasch simmer gently for about 2 hours. Stir occasionally to prevent sticking. The meat should become very tender, and the flavors will meld together. Adjust the heat as needed to maintain a gentle simmer.
- After 2 hours, check the consistency of the sauce. If it is too thin, dissolve 1 tablespoon of cornstarch in cold water and stir it into the gulasch to thicken the sauce. Let it cook for a few more minutes until the sauce reaches your desired thickness.
- Season the gulasch with salt and freshly ground black pepper to taste. Remove the bay leaves from the pot before serving.
- Serve the gulasch hot, accompanied by your favorite side dishes such as dumplings, potatoes, or noodles. Garnish as desired and enjoy.
Notes
You can adapt this classic gulasch recipe to your taste by adding ingredients such as garlic, bell peppers, potatoes, or a splash of cream about 30 minutes before the end of the cooking time. The vegetables in the recipe usually thicken the sauce naturally, but you can use a sauce thickener if you prefer a thicker consistency. The dish tastes even better when reheated the next day, making it perfect for preparing in advance. Serve with traditional sides like bread dumplings, spaetzle, or mashed potatoes for a hearty meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte, Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
