Goulash Esterházy

Time: more than 1 hour
Category: Main dishes
Complexity: high


serves 4

650 g beef stew meat (i.e. shin of beef)
250 g onions
20 g paprika powder
1 splash of vinegar
½ tsp cumin
½ tsp majoram
1 garlic clove
1 tbsp tomato paste
200 g root vegetables
2-3 tbsp capers


Cut beef into small to medium-sized cubes. Finely chop the onions and roast them in lard until golden yellow. Season with paprika powder, fry briefly and immediately wipe with 50 ml of water and vinegar.

Stew for a short time, add the meat cubes, season with a little salt, chopped cumin and marjoram as well as a small chopped garlic clove. Stir in the tomato paste and let it stew in its own juice.

Once the juice is boiled down to almost a half, add a little bit of water - the meat should not boil, only stew, so that the goulash contains a nice color. Add more stock again if there is not enough liquid. As soon as the meat has softened, add enough stock to cover the meat and cook slowly for about 10 minutes.

Cut julienne - into long thin strips - the root vegetables (carrots as well as parsley root), lightly fry and stew covered in a little liquid. Stir together with capers under the goulash. If necessary, add some seasoning and serve with salted cooked potatoes.