Home · Recipes · Gourmet Specialties · Beef

Schmankerl-Gulyas

4 servings

Ingredients

• 300 g Onions (cut into strips)
• 100 g Fat (e.g. lard or clarified butter)
• 20 g Rose paprika (sweet noble)
• 600 g Beef (knuckle, diced)
• 50 g Tomato paste
• Caraway (finely chopped) (nach Bedarf)
• Marjoram (nach Bedarf)
• Garlic (nach Bedarf)
• Salt (nach Bedarf)
• Vinegar (nach Bedarf)
• 4 Stk Frankfurter sausages
• Eggs (hard boiled, sliced) (nach Bedarf)
• 1 Stk Cucumber
• Green pepper (cut in strips) (nach Bedarf)
• French fries (nach Bedarf)

Instructions

1. Cut 300 g onions into strips and sauté golden in 100 g hot fat.
2. Stir in 20 g sweet paprika, briefly toast, and deglaze with a little water.
3. After brief simmering, add 600 g beef (brisket, cut into approximately 3 cm cubes and salted).
4. Season with finely chopped caraway, marjoram, garlic, and 50 g tomato paste.
5. Braise covered over low heat in its own juice slowly, adding a little water as needed until a creamy sauce forms.
6. Season pungently with salt and a splash of vinegar.
7. Arrange the beef goulash heaped and top with two pairs of sliced frankfurters, egg slices, and a cucumber fan each.
8. Sprinkle thinly sliced green peppers on top.
9. Arrange golden brown fried potatoes as a border.

Based on a cookbook by Hans Hofer (1964), adapted with AI.