Achieving tender, richly flavored goulash relies on a specific culinary technique rather than exotic ingredients: slowly braising a large quantity of onions until they break down completely before adding the meat. This traditional method ensures the sauce becomes thick, dark, and naturally sweet, providing a deep base for the beef without the need for flour or commercial thickeners. [2]
The process begins with 800 grams of beef shin or shoulder, cut into 4 cm cubes, which are seared in batches in clarified butter to develop crust aromas. Immediately after removing the meat, 800 grams of sliced onions are added to the same pot. Cooked over medium heat for 25 to 30 minutes while stirring regularly, the onions must become soft, golden brown, and significantly collapsed. Patience is critical here, as the onions should soften and caramelize but not turn black. [2]
Once the onions have reached the desired consistency, two cloves of minced garlic and 2 tablespoons of tomato paste are stirred in and roasted briefly. The pot is temporarily removed from the heat before adding 2 tablespoons of sweet paprika powder and half a teaspoon of hot paprika powder. Removing it from the heat prevents the paprika from burning, which avoids developing bitter notes. Dry white wine is used to deglaze the pot, scraping up the fond from the bottom. [2]
500 ml of beef stock, two bay leaves, one teaspoon of dried marjoram, and half a teaspoon of ground caraway are added, followed by the seared beef. The liquid level should cover the meat halfway to slightly above it. The mixture is brought to a boil once, then immediately reduced to the lowest heat setting. The goulash is covered and left to simmer very gently for about two and a half hours, stirring occasionally and adding a splash of water or stock if needed. [2]
After the braising time, the meat should yield easily to a fork. If necessary, it can simmer for another 20 to 30 minutes. Bay leaves are removed, and the dish is seasoned with salt and pepper. Finally, one teaspoon of apple cider vinegar is stirred in to add acidity, balancing the richness of the sauce and keeping the flavor fresh. For the best taste, the goulash should be cooled completely, refrigerated overnight, and reheated slowly the next day, allowing the flavors to deepen and the sauce to become even creamier. [2]
Air fry at 180°C for 20 minutes. Increase heat or extend time for another 5 minutes until the cheese is melted and lightly browned. [3]
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