Gulasch

🔥 Prep

• Cut the 1 kg beef into 2‑cm cubes.
• Peel and finely chop the 3 onions.
• Peel and mince the 2 garlic cloves.
• Measure out 3 tbsp paprika, 500 ml beef broth, and 2 tbsp tomato paste.

🔥 Cook

• 1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat and add the beef cubes, browning them on all sides for 6‑8 minutes.
• 2. Remove the beef and set aside; reduce heat to medium, add the chopped onions to the pot and sauté for 4 minutes until translucent.
• 3. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 4. Sprinkle the 3 tbsp paprika over the onions, stirring quickly to coat for 1 minute (avoid burning).
• 5. Add the 2 tbsp tomato paste and cook, stirring, for 2 minutes to deepen the flavor.
• 6. Return the beef to the pot, pour in the 500 ml beef broth, bring to a gentle boil, then reduce heat to low, cover and simmer for 1 hour 30 minutes until the meat is tender.
• 7. Taste and adjust seasoning with salt and pepper if desired (optional).

🔥 Serve

• Ladle the hot gulasch into deep bowls.
• Garnish with a sprinkle of fresh parsley (optional) and serve with crusty bread, boiled potatoes, or spaetzle.