Goulash of Limousin Beef and Debreziner

For the Limousin beef goulash & Debreziner, heat the lard in a large saucepan, do not skimp on it (6 tbsp), sauté the onion in it until golden brown. Add the coarsely chopped garlic & paprika while stirring constantly & mix in the remaining spices. Pour in water & let the onion simmer for about 40 minutes.

Puree with a blender, continue to boil, add in the meat & simmer until the meat is cooked. Season if necessary, serve with the debreziner & a kaiser roll.

Preparation Tip:

Lots of good brown color when roasting onions in core fat or lard greatly enhances the goulash flavor.

Related Recipes:

Goulash SoupFor the goulash soup, fry the onions in the lard, stirring continuously until golden brown, add the paprika... Goulash SoupFor the goulash soup, rinse the meat, dry it and chop it into cubes. Separate the onions from the peel and... Goulash Soup À La SacherCut beef into 1 cm cubes, bacon into small cubes. Finely chop the onions. Heat lard in a saucepan and fry... Goulash StewFor the goulash stew, first remove the skin from the onions and cut them into cubes. Heat the oil in a large... Red Curry of Pork and Bamboo ShootsFirst, cook the paste. Prepare the pork ribs: Place in cold water, boil briefly, rinse and drain. Cut into 1... Entrecôte with Sauce BordelaiseFor the entrecôte with Bordelaise sauce, trim the meat (remove skin and tendons) and season with salt and... Red Onion JamPeel the onion, cut into fine strips and sauté in olive oil until translucent. Season with salt and pepper... Potato and Mararoni Roulade with Red CabbageFor the potato-maroni roulade with red cabbage, rinse potatoes and boil with the skin in lightly salted water... Roast Veal with PaprikaFor the roast veal with peppers, first strip the thyme leaves into a large enough bowl, mix in salt, pepper... Potato and Meat Loaf with Yogurt and Garlic DipFor the potato meatballs with yogurt-garlic dip, first prepare the dip. For this, mix yogurt and crème...