Authentic German Goulash (Rindergulasch)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

1 1/2 pounds stewing beef (, cut into 1/2 to 1 inch chunks)

1 tablespoon oil

1 large yellow onion (about 400 g) (, diced)

2 cloves garlic (, minced)

1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)

3 tablespoons tomato paste

3 tablespoons Hungarian paprika

1/2 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups beef broth

1 bay leaf

2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)

Instructions

Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth. Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles. See blog post for additional serving recommendations.Makes 4 large or 6 smaller servings.

Nutrition

• Calories: 529 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 16 g
• Cholestérol: 121 mg
• Sodium: 1242 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 32 g