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The Simplest Hungarian-Style Goulash

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does all 114 min for you

⁦1h 15min⁩Cook

6Servings

Per serving · estimated

395 kcal35 g Protein11 g Carbs21 g Fat

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Servings

Ingredients

Instructions

Monsieur Cuisine · 6Chop the onions · Sauté the base · Simmer portion 1 · Thicken portion 1 +2

By hand · 3Divide the base · Transfer portion 1 · Serve

Oven or hob · 1Brown the meat

Chop the onions

Place 3 garlic cloves and 2 halved onions into the mixing bowl and chop finely for 5 sec / speed 7. Push down with the spatula.

ChopTime00:05Speed7

Sauté the base

Add 20 g oil and 40 g tomato paste and sauté for 4 min / 120 °C / speed 1.

SautéTime04:00Temp.120°Speed1

Brown the meat

In a large frying pan on the stove, heat 3 tbsp oil over high heat and sear 1000 g beef goulash meat and 2 red bell peppers cut into pieces on all sides.

Stove or oven

Divide the base

Transfer half of the onion-tomato base from the mixing bowl into a bowl and set aside. The other half stays in the mixing bowl.

By hand

Simmer portion 1

Add half of the browned meat (500 g beef goulash meat) and of the bell pepper (1 red bell pepper), 350 g beef stock, 100 g red wine, 1 tsp vegetable seasoning paste, 1 bay leaf, 1 tsp sweet paprika powder and ½ pinch ground caraway to the mixing bowl and simmer for 50 min / 100 °C / speed 1 / reverse.

CookTime50:00Temp.100°Speed1Reverse

Thicken portion 1

Stir 1 tbsp wheat flour type 405 with 3 tbsp water in a cup until smooth, add to the mixing bowl and simmer for a further 5 min / 100 °C / speed 1 / reverse, until the sauce has thickened.

CookTime05:00Temp.100°Speed1Reverse

Transfer portion 1

Remove the bay leaf, transfer the goulash to a pot and keep warm.

By hand

Simmer portion 2

Return the reserved onion-tomato base to the mixing bowl. Add the remaining browned meat (500 g beef goulash meat) and the remaining bell pepper (1 red bell pepper), 350 g beef stock, 100 g red wine, 1 tsp vegetable seasoning paste, 1 bay leaf, 1 tsp sweet paprika powder and ½ pinch ground caraway and simmer for 50 min / 100 °C / speed 1 / reverse.

CookTime50:00Temp.100°Speed1Reverse

Thicken portion 2

Stir 1 tbsp wheat flour type 405 with 3 tbsp water in a cup until smooth, add to the mixing bowl and simmer for a further 5 min / 100 °C / speed 1 / reverse, until the sauce has thickened.

CookTime05:00Temp.100°Speed1Reverse

Serve

Remove the bay leaf, add the goulash to the first portion in the pot, stir and serve.

By hand

Step 1, as written for the Monsieur Cuisine

ChopTime00:05Speed7

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