Juice Goulash

For the juice goulash, first peel and chop the onions. The beef is cut into coarse cubes.

Now heat the lard in a large pot. Roast the onions, stirring, over high heat until golden (not brown). The color of the roasted onions will determine the color of the juice. Stir in paprika, allowing it to sweat through for only 3 seconds (otherwise the goulash will have a bitter aftertaste!). Deglaze with a dash of vinegar and the water.

Now add the ham. Add a pinch of salt, the crushed garlic cloves, the tomato paste and the goulash seasoning.

Let the goulash simmer on low heat for 2-3 hours without a lid. Keep stirring until the meat is tender and the goulash has turned a nice reddish-brown color. If there is not enough liquid, add just enough water to create a plump juice.

Find a video tutorial for a goulash recipe here.

Preparation Tip:

Homemade gnocchi or spaetzle go perfectly with juice goulash. In our large theme world of side dishes, you are sure to find the right addition to your juice goulash.

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