The Great Goulash

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cut off the end of the carrots. Peel the carrots with a peeler and cut into 2-3 mm thick slices. Peel the onions. Leave the stalk on. It will later hold the onion strips together. Halve onions, cut into strips (stop shortly before the stalk), dice.

2. 2

   Place the goulash on a board, dab with kitchen paper and cut it into smaller pieces if necessary.

3. 3

   Heat the lard in a roasting pan or large casserole. Brown the meat pieces in it in portions (always put just enough meat in the pot to cover the bottom) over high heat.

4. 4

   As soon as the underside has a golden brown crust (3-5 minutes), turn the pieces of meat and fry them on the other side in the same way. Season with salt and pepper. Use tongs or a spatula to remove the roasted meat from the pan and place it in a bowl.

5. 5

   Steam carrots and onions for about 2 minutes in the frying fat while stirring. Then put all the meat back into the casserole dish with the carrots and onions.

6. 6

   Sprinkle flour over the meat and carrot-onion mixture, stir in with a wooden spoon and sauté briefly (this is also called sweating it on). Stir in the tomato paste, also fry briefly.

7. 7

   Deglaze with 3⁄4 l water and red wine. Bring to the boil. Season with salt and pepper. With the lid closed, braise the goulash for approx. 1 1⁄2 hours until the meat is completely soft and falls apart easily when cut.

8. 8

   15 minutes before the end of the braising time, cook the pasta in boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Season goulash again with salt, pepper and sugar. Pour pasta into a sieve, rinse with cold water, drain and mix with the goulash.

9. 9

   Ta-da... It's time to dig in.