Beef Goulash

"It is our humble opinion that a tasty beef goulash can only be made with quality beef!"
Preparation20 min.
Cooking240 min.
Тotal260 min.
Be the first to cook this recipe
  • Views222
  • Views per month1
  • Views per week0
  • Rating4 out of 5


  • beef clod - 24.5 oz (700 g)
  • onions - 24.5 oz (700 g)
  • oil - 2 tsp
  • beef broth - 4 1/5 cups (1 l)
  • garlic - 2 cloves
  • cumin - 1 tsp ground
  • marjoram - 1 teaspoon dry
  • lemon zest - 1 teaspoon grated lemon rind
  • paprika - 1 tsp
  • salt
  • black pepper - ground, to taste


Cut the veal shoulder into large bites and put it to fry in preheated oil. Once the color changes, remove the beef and fry the onion that you've cut into crescents in the same oil.

A few minutes later, put the meat back in and top it with hot broth, until completely covered. Put the lid on and let it stew on a very low heat setting for 4 hours. After 2 and 1/2 hours, remove the lid. You can speed up the cooking by leaving it to stew at a higher temperature.

Towards the end of cooking, add all the spices excluding the salt and black pepper. Cook for another 10-odd minutes, remove it from the heat and finish it off with salt and pepper.


5 0
4 1
3 0
2 0
1 0
Give your rating:



Be the first to comment