Paprika Goulash From the Steamer

For the paprika goulash, wash the goulash meat, pat dry and fry in batches in hot oil in a pan on all sides. Season with salt and pepper. Deglaze the pan with the meat stock.

In the meantime, clean, core and coarsely dice the peppers. Peel and chop onions. Mix both with red wine, bay leaves and goulash in an unperforated cooking container, season with paprika powder, salt and pepper and cook (at 100 °C 100-120 minutes or at 120 °C 45 minutes).

Remove bay leaves. Pour goulash cooking liquid into a small pot, bring to a boil, thicken slightly and season to taste.

Preparation Tip:

Goulash is called ragout. It can be prepared from beef, veal, horse, pork, lamb or mutton, also often combined. In almost all recipes paprika (in Hungary often paprika paste) and onion, usually also caraway and garlic are used. By stewing for a longer time, the sauce becomes creamy.

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