Gulasch is a traditional dish from Austria and Hungary with regional variations in a number of central/eastern european countries. It is a common dish in Germany since the late 19th century. The main ingredients are meat – either pork, beef or veal – onions and potatoes. Local variations can comprise additional vegetables such as carrots, herbs notably kummel or marjoram and spices such as paprika. The preparation is easy and doesn’t require preparatory training.
Gulasch is easily made in one pot. The main investment in preparation is time: you should count at least 2 hours for the meat to fully cook and become tender.
- 1kg of beef chuck, cut into cubes
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 1 stalk of celery, finely diced
- 500 gr Potatoes
- Tomato purrée
- Olive oil
- White wine
- Vegetable broth (or water)
- 150 ml Tomato Sauce
- Salt and pepper
- vegetable peeler
- plastic cutting boards
Pour a generous amount of olive oil into a large pot. Add the onion, carrot, celery and tomato purrée. Cook on a low heat until the vegetables are soft. You can also add a spoonful of hot water which helps the vegetables cooking and avoids browning.
Increase the heat and add the beef cubes. Stirr them with a wooden spoon so they are nicely coated with the vegetables and flavored oil. When the liquid is completely gone season well with salt, a little bit of pepper and paprika. Let the beef brown very lightly.
Now add a glass of wine and let it evaporate. Add the tomato sauce and enough broth to almost cover the meat.
Cover, reduce to a low heat and let the beef simmer very gently until fork-tender (usually at least 2 hours). When the meat is tender, uncover and check the consistency of the sauce, add the rest of the tomato sauce and, when still liquid, add the potatoes for an additional 20 – 30 minutes.