Goulash Remy Style


In the winter and any other time during the year delicious Goulash


  • 1000 gram chopped in to 3 cm cubes of wild boar, beef or pork
  • 60 grams of olive oil around 4 Tbspn
  • 250 grams onion around five medium onions roughly sliced length wise
  • 40 grams of chopped garlic around 5 cloves
  • 2 red and 2 green bell peppers cubed in 1 cm pieces and 20 percent bigger to give the final product an additional bite. around 500 grams of finished product
  • 50 grams tomatoe puree
  • 14 gram smoked paprika powder (2 Tbspn)
  • 10 gram sweet paprika powder (1.5 Tbspn)
  • 700 gram roughly chopped tomatoes
  • 1.5 DL dry white wine or for the full winter experience 2 DL full bodies red wine like a syrah for example
  • 700 ML Beef stock
  • 200 ml Sourcream
  • 30 gram chopped flat leaf parsley/li>
  • 50 grams of flour
  • Optional: add 3 bay leaves after you add the onions
  • Optional: Chili, Chipolte powder etc to taste
  • Optional: 1 Tbspn of honey (15 grams) to add a little smokey sweetness or more tomatoe puree for additional sweetness



    1Brown the meat with the flour dusted on for around 10 minutes.Until all is nicely browned

    2Remove the meat, add oil if needed, fry the onion, garlic, peppers and fry until soft and brown for around 10 minutes

    3Put the meat back in the pan add the tomatoe puree, paprika. Stir for 5 minutes

    4Add the tomatoes, wine, beef stock and cook in the cassorol or in the oven for 3 hours. (Oven 170 degrees, medium heat onthe stove). Watch that it does not burn! for at least 3 hours. Recommended 15 hours sousvide at 75 degrees celcius.

    5Make sure the meat is nice and tender(pull apart with a fork. When ready and the sauce has a nice texture and thickness season with salt and fresh black pepper. Alternatively add some chili or cayenne pepper to taste. Sprinkle the parsley on top and serve with the side of your choice. Good mashed potatoes or rice, fresh pasta or yes nice crispy chips. Yes Spätzle are a good side to this as well. Go crazy Cheese Käsespätzle!

    Tip: A 1 cm potatoe cubes in the goulash 45 minutes before serving
    Tip: Add pepper pieces cut 2x2 cm around 20 30 minutes before serving. This leaves the pepper with a little bite.Texture is king!
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