Preparation
- Cut the meat across the grain into even cubes and salt lightly. Chop the onions and garlic finely.
- Fry the onions in 2 tbsp clarified butter over medium heat for 10 to 15 minutes until golden brown and remove.
- Heat the remaining fat in the pot and brown the meat in batches over high heat for 8 to 10 minutes, vigorously on all sides.
- Reduce the heat, return the onions to the pot, add the tomato purée and both paprikas and fry only briefly so the paprika does not turn bitter.
- Deglaze with the red wine and reduce for 3 to 4 minutes, then add the garlic, caraway, marjoram, bay leaves and stock. Cover and braise gently over low heat for about 1½ hours, until the meat is nearly tender.
- Add the pepper pieces and simmer for another 20 to 30 minutes until they are soft and the sauce is thick.
- Season with salt, pepper, a pinch of sugar, a splash of vinegar and, if you like, a little cayenne, remove the bay leaves and serve with soured cream.
Drink with it
Red wine · excellent match
Blaufränkisch (Kékfrankos) or Egri Bikavér
Peppery spice and dark cherry fruit suit the paprika and caraway, while fresh acidity and soft tannins carry the braised beef.
Which wine pairs with food? A simple approach to choosingDark beer · excellent match
Dark lager or Märzen
Caramel malt sweetness picks up the sweetness of the onion and paprika, and the carbonation cuts the braising fat.
Which beer goes with food? More than just pils with barbecueFruit brandy · excellent match
Barack pálinka (apricot brandy), neat, after the meal
In Hungary a glass of apricot pálinka belongs with goulash: the clear fruit brandy clears the braising fat from the palate, and the apricot fruit sets a bright counterpoint to the paprika spice.
What is Calvados? Apple brandy with originPale lager · good match
Light lager, not too bitter
The malty roundness carries the sweet onion sauce without hop bitterness drowning it.
Pils or Helles: What's the Difference?