The onions are an indispensable part of goulash in terms of taste and are also beneficial to health: the sulphides found in the onion can act like a natural antibiotic and thus kill bacterial pathogens. In addition, beef is a good source of protein - this is important for muscle building and as a bodybuilding material in general.
If you don't have the opportunity to cook in a kettle over an open fire at home, you can of course also prepare this goulash on the stove. A cast-iron casserole is suitable here.
- 500 grams onions
- 3 tablespoons Lard
- 1 ⅕ kilograms mixed Goulash meat
- 3 garlic
- 4 tablespoons ground paprika (sweet)
- 1 teaspoon ground Caraway
- 1 ½ tablespoons fresh marjoram
- 250 grams tomatoes
- 2 green Bell pepper
- 1 Red Bell pepper
- 1 kilogram waxy potatoes
- 1 liter Beef broth
- ground paprika (rose sharply)
Peel the onions and cut into wedges. Melt butter in a wide saucepan and fry the meat in batches on all sides. Add onions and sauté. Peel the garlic and squeeze through a press into the pan. Sprinkle with paprika and sauté, stirring constantly. Season with salt, caraway and marjoram and pour in 1 cup of water. Cover and simmer over low heat for 1 hour. Blanch tomatoes for a few seconds in boiling water, rinse in cold water, peel, quarter, core and roughly chop. Halve the bell peppers, trim, rinse and cut into 2 cm (approximately 3/4-inch) cubes. Rinse potatoes, peel and dice into 2 cm (approximately 3/4 inch) cubes.
Cook stew uncovered until liquid is reduced slightly. Mix in the potatoes with the meat and cook while stirring for 10 minutes. Deglaze with the broth, add tomatoes and peppers. Cover and cook over medium heat for 15 minutes. Season with salt, pepper and paprika. Serve hot.