Juicy Vienna Goulash

Goulash is another one of those dishes that I´ve watched with a certain amount of scepticism. I am not the most patient person, as you may know by now. But, I´ve set out to conquer my biases, and cooked up some delicious goulash last weekend. A special one, Vienna Style, with pureed onions. Sounds weird, but tastes just wonderful.


Making goulash still needs a bit of patience, but is actually really good if you have a couple of other things on your mind - you set the thing up, and just have to check every once in a while whether everything´s still OK. Anyone can do that.

One more thing: never use cheap wine for cooking. Actually, you should only use wine you would want to drink to your meal, too. Which comes in pretty handy. Can´t turn down a good glass of wine, right? So do yourself a favor, and save on something else. You will be amazed how much difference it will make!

Recipe for Juicy Vienna Goulash

Ingredients for 2

500g beef goulash
3-4 onions
1 tablespoon tomato puree
1 tablespoon vinegar
1 teaspoon marjory
2 tablespoons paprika
beef broth
red wine
butter oil


Preparation

1. Peel and dice onion.
2. Heat butter oil in a wide pan. Sear onions until dark golden.
   
3. Remove pan from stove, and puree with your hand blender.
4. Add marjory, paprika and vinegar, stir well and fill up with water (until you get a soupy consistency).
5. Let simmer for 30 minutes. This brings out the best in the paprika!
6. Add the meat. Season to taste with salt and pepper.
7. Fill up with red wine. Add some beef broth, too - just as much so that the beef is covered.
8. Reduce heat to low, and let simmer for 2-3 hours.
9. Serve with pasta or potatoes.

Guten Appetit! Enjoy your meal! Bon Appétit!