Deliciously delicious meat dish for a hearty lunch or dinner. Delicate meat that breaks down into fibers and a lot of thick aromatic sauce. Viennese goulash goes well with any side dish. Mashed potatoes, boiled rice and various cereals are especially good for it.
A distinctive feature of Viennese goulash is that meat and onions are taken in equal proportions. You can add any spices and seasonings to your liking. I also like to add a little red dry wine, but this is optional.
By the way, meat for Viennese goulash can be taken in a simpler way, with a lot of connective tissue. In the process of stewing for a long time, the meat will still become very tender.
Be sure to try this delicious Viennese goulash, this is an excellent meat dish for every day with any side dish!
Ingredients:
- beef - 1 kg
- onions - 1 kg
- water - 250 ml
- red wine - 50 ml
- tomato paste - 2 tbsp l.
- salt - 1/2 tbsp. l.
- ground sweet paprika - 1 tsp l.
- ground hot pepper - 1 tsp l.
- bay leaf - 2 pcs.
- vegetable oil - for frying
Step by step recipe
1. Let's prepare the bow first.
Cut 1 kg of onion into small cubes.
Put the chopped onion in a preheated pan with vegetable oil. Pass the onion over high heat, stirring constantly until golden.
2. Cut 1 kg of beef into pieces of about 2 * 2 cm. Almost any part of beef meat is suitable for cooking goulash, since during a long stewing all the connective tissue turns into jelly.
3. Put the prepared one in a hot frying pan with vegetable oil. Fry over high heat in small batches until a beautiful golden brown crust. Frying meat is necessary so that it is tasty and aromatic. Transfer the fried meat to a saucepan.
4. Pour 50 ml of red wine or wine vinegar and about 50 ml of hot water into a hot pan in which the meat was fried. With this liquid, rinse off the burnt meat remnants from the pan. Pour it over to the meat.
5. We also add prepared onions to the meat.
Salt with about half of the tbsp. l. salt, put 2 bay leaves here, pour 1 tsp. ground sweet paprika, 1 tsp. ground hot pepper, add 2 tbsp. tomato paste.
We fill everything with boiling water, not reaching the edge of the meat about 2 cm.
6. Stir and put on fire. Cover the pan with a lid.
When the meat boils, reduce the heat to low and simmer the meat for about 3-4 hours.
We serve the finished dish hot. Viennese goulash turned out to be tasty and aromatic. Tender, soft meat that melts in your mouth, goes well with any side dish. The large amount of onions in this recipe makes the sauce thick and delicious.
Video recipe
The recipe is taken from my culinary site. gotovimop.com