The Perfect Goulash: The Dutch Oven Masterclass!
Everyone knows and loves goulash. But the subtle differences that make a perfect goulash lie in the details. David has cooked a goulash for you according to his personal quality standards. From selecting the meat to cutting it and preparing it in his chosen Dutch oven. We bet you'll conjure up a top-notch goulash with this recipe. Maybe even the best goulash of your life 😉
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Ingredients
2 kg beef shank
4 bell peppers
3 large onions
4 spring onions
2 cloves of garlic
2 tbsp tomato paste
1 tbsp harissa
1 bottle of red wine
250 ml beef stock
3 bay leaves
3 allspice berries
Salt
Pepper
1 tbsp marjoram
Oil
Preparation
1. Cut the beef shank into walnut-sized cubes and sprinkle with salt. and let it steep for 10 minutes.
2. Finely chop the bell pepper, large onion, spring onions, and garlic cloves.
3. In a large pot or Dutch oven, sear the meat in hot oil for about 10 minutes, until browned on all sides. Remove the meat and set aside.
4. In the same pot, sauté the onions and garlic until browned.
5. Add the tomato paste and harissa. When the tomato paste begins to brown, deglaze with 1/4 bottle of red wine.
6. Repeat this deglazing process two more times.
7. On the fourth deglaze, add 250 ml of beef stock, then return the meat to the pot.
8. Add the bay leaves, allspice berries, and a generous pinch of pepper.
9. Simmer the goulash over low heat for 2 hours.
10. Add the bell peppers, spring onions, and marjoram and simmer for another 45 minutes.
11. Season the goulash to taste.
Enjoy your meal!
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