Goulash is a real classic and is an integral part of our menu in the autumn and winter months. But how is goulash prepared from the oven and which types of meat are best suited for it?
Tender meat, crunchy vegetables and an aromatic sauce – we just can't get enough of goulash! The stew always tastes wonderful and every family has its own secret recipe. And if you want to try something new, our oven goulash recipe is exactly what you need!
Creamy soups, hearty stews or onearomatic pumpkin jam– Autumn definitely has a lot to offer in terms of culinary delights. And our recipe for oven goulash guarantees you incredibly tender and delicious meat. So let’s get going – get to the oven and let’s get started!
Ingredients for 4 servings
- 1 kg of beef
- 2 medium onions
- 4 cloves of garlic
- 100 grams of celeriac
- 2 carrots
- 15 grams of tomato paste
- 1 liter beef broth
- 250 ml red wine
- 20 grams of lard
- 1 teaspoon each of ground cumin and marjoram
- Salt and pepper to taste
preparation
- Rinse the beef, pat dry and cut into bite-sized pieces.
- Cut onions into very thin slices.
- Peel and dice the carrots and celery.
- Chop garlic cloves finely.
- Heat lard in a large, ovenproof pot over medium heat and fry vegetables for 5-7 minutes, stirring occasionally, until golden brown.
- Add paprika powder to the pot and deglaze with red wine and a little beef broth.
- Fold in the beef and tomato paste and season with salt and pepper.
- Cover and bring the mixture to a boil.
- Preheat the oven to 150 degrees and place the pot in it.
- Let it simmer for about 2.5 hours, stirring occasionally.
- Add caraway and marjoram during the last 10 minutes.
- Season again as desired and voilà – your goulash is ready from the oven!
Which meat to use for goulash?
No matter whether it's classic on the stove or a goulash from the oven - to ensure that the hearty stew tastes delicious, choosing the right type of meat is essential. All types of meat that can be used for braising or long cooking are best suited for goulash. This includesBeef (rump, shoulder), lamb (leg, shoulder), pork (neck, shoulder) and game meat (wild boar, roe deer, deer).To ensure that the goulash cooks evenly, you should always make sure to cut the meat into equal-sized pieces.
