Gulasch, Rindergulasch wie ein Chefkoch zubereiten

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option, while white wine can be more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth offers a lighter option, and seasoned water is cost-effective.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin

Fennel seeds provide a similar flavor profile, while cumin is widely available.

Welcome viewers to the cooking video.

Cut beef into small pieces, ensuring they are not too large and cut with the grain.

Heat a pot on high heat for the goulash.

Add oil to the pot to ensure there is enough fat for a good sauce.

Brown the beef pieces in the pot until they have color, about 5-7 minutes.

Remove the beef from the pot and set aside, ensuring to keep the browned bits at the bottom.

Add chopped onions to the pot and brown them, adding more oil if necessary.

Once the onions are browned, add tomato paste and sauté for flavor and color.

Return the beef to the pot, including any juices.

Add beef broth to the pot and stir everything together.

Reduce heat to medium and cover the pot, allowing the goulash to simmer.

Prepare lemon peel and garlic while the goulash simmers.

After about one hour, add the prepared garlic, caraway seeds, and lemon peel to the goulash.

Stir everything together and let it simmer for another hour.

Taste and adjust seasoning with salt and pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level: