Beef goulash

How to prepare classic Beef Goulash? The secret lies in the leg cuts

Beef goulash is an aromatic, nutritious, and warming meat dish that benefits from slow cooking. Although the meat doesn't need to be as tender as a steak, beef quality is crucial. Classically, the best cuts for goulash are leg muscles: top round, bottom round, flank, or beef shank. The meat, although lean, becomes buttery and juicy after braising.

The Grill Master's Process: From pan to pot

To achieve flavor depth, sear the meat pieces in lard or oil until they turn a browned color. Sauté the onion, bell pepper, and garlic in the same pan to build an aromatic base. Place the seared meat and vegetables in a pot and braise over low heat until the meat is tender and the flavors merge.

Density Secret: Add chopped tomatoes or tomato paste, which gives the dish a slightly sour taste and density.

Seasoning: Don't forget cumin, marjoram, sweet or spicy paprika, pepper, and salt. A splash of red wine or vinegar can add depth of flavor.

Beef goulash can be served in various ways: we recommend the healthy version with buckwheat or the classic with Silesian dumplings or potatoes. Ready-cut pieces of beef simplify this process.