Beef goulash - Viennese juice goulash

Beef goulash - Viennese juice goulash

Beef goulash - Viennese juice goulash is stewed for 3 hours, which makes the meat particularly tender. Cut the meat into smaller cubes. Peel onions, cut in half and cut into sticks. Heat corn germ oil in a casserole. Sear beef goulash vigorously in batches. Pour onto a plate. Sauté onions. Stir in tomato paste. Add beef goulash with drained roast juice. Pour beef stock. Cover with lid. Gently simmer Wiener Saft Gulasch for 2.5 hours on medium heat. Remove lid. Season Wiener Saft Gulasch with pressed garlic, ground pepper, salt, paprika powder, caraway seeds, dried marjoram and finely grated lemon peel. Let the beef goulash simmer for 30 minutes without a lid. Sprinkle with finely chopped parsley.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
443 kcal
12 g
58 g
17 g

(C)opyright by Marions Kochbuch