Gulasz Wołowy

Ingredients · 4 servings

• 800 gBeef shoulder, cut into 3 cm cubes
• 30 gWheat flour
• 40 gLard
• 200 gOnion, diced
• 120 gCarrot, diced
• 200 gRed bell pepper, diced
• 12 gGarlic, minced
• 16 gSweet paprika
• 2 gHot paprika
• 2Bay leaf
• 3Allspice berry
• 8 gSalt
• 2 gBlack pepper, ground
• 700 mlWater

Equipment

stovetop, knife, cutting board, bowl, measuring spoon, heavy pot, wooden spoon, tongs, lid, ladle, measuring jug, serving bowl

Instructions

1. 1
   Prepare Station

   Gather all ingredients, a heavy pot, knife, board, bowl, spoon, tongs, lid, and ladle; measure spices and cut vegetables before heating. · 10 min

   What to look for: Ingredients are measured, vegetables are diced, and tools are within reach.

2. 2
   Brown Beef

   Dust beef cubes lightly with flour, heat lard in the pot, and brown the meat in batches until deeply colored on several sides. · 12 min

   When it is done: Beef is browned outside only; final doneness comes during braising.

3. 3
   Sauté Vegetables

   Add onion, carrot, and red bell pepper to the same pot and sauté, scraping the bottom, until the onion turns lightly golden. · 8 min

   What to look for: Vegetables are glossy, softened, and lightly golden at the edges.

4. 4
   Bloom Paprika

   Add garlic, sweet paprika, hot paprika, salt, and black pepper; stir for 30 seconds, then pour in water and scrape well. · 3 min

   What to look for: Paprika smells fragrant and the browned bits dissolve into the liquid.

5. 5
   Braise Goulash

   Return beef to the pot, add bay leaves and allspice, cover, and simmer gently for 90 minutes, stirring every 20 minutes. · 1 h 30 min

   When it is done: Beef is fork-tender and at least 63°C / 145°F internally.

6. 6
   Reduce Sauce

   Uncover the pot and simmer until the sauce thickens enough to coat the spoon, stirring often to prevent sticking. · 12 min

   When it is done: Beef remains fork-tender and hot throughout.

7. 7
   Serve Hot

   Remove bay leaves and allspice berries, taste for salt and pepper, then ladle the hot goulash into warm bowls. · 2 min

   When it is done: Beef pieces separate easily with a spoon.