Hand-cut beef goulash from the butcher
We hand -carve our beef goulash from select cuts of shoulder , freshly prepared to order. This is the only way we can guarantee the high quality of our goulash meat . Everything for your goulash enjoyment.
Raising our cattle
Without exception, all the beef you buy from us comes from our own livestock and those of our partners. All farms are located near our butcher shop in the Black Forest. The animals are raised exclusively on farm-grown feed . Our short transport routes protect both the livestock and the environment, as the animals are transported a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process at our facility is an important component of the quality of the meat.
Preparation of classic beef goulash
Ingredients: 1 kg beef goulash, 500 g onions, 3-4 garlic cloves, paprika powder, 200 ml red wine, 1 l meat broth, 3 tbsp tomato paste, cayenne pepper
- Peel onions and garlic cloves and cut into cubes.
- Season the meat with salt and pepper. Heat oil in a deep pan and sear the meat in batches on all sides. Then remove from the pan.
- Add the onions and garlic to the pot, sauté until golden brown, and sprinkle with paprika. Add the tomato paste, mix with the mixture, and fry briefly. Then return the meat to the pot and deglaze with the red wine. After bringing to a brief boil, add enough stock to lightly cover the meat.
- Simmer gently uncovered for at least 2 hours. If there's too much liquid, add a little more stock at a time until the meat is tender (cooking time up to 3.5 hours).
Aus eigenem & Partner ViehbestandBeef goulash
Beef goulash
Handgeschnittene Schulterwürfel – saftiges Rindergulasch für aromatische SchmorgerichteRegular price
22,99 €
Sale price
22,99 €
Regular price
Unit price
22,99 €
per
kg
Tax included.
Shipping calculated at checkout.
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Hand-cut beef goulash from the butcher
We hand -carve our beef goulash from select cuts of shoulder , freshly prepared to order. This is the only way we can guarantee the high quality of our goulash meat . Everything for your goulash enjoyment.
Raising our cattle
Without exception, all the beef you buy from us comes from our own livestock and those of our partners. All farms are located near our butcher shop in the Black Forest. The animals are raised exclusively on farm-grown feed . Our short transport routes protect both the livestock and the environment, as the animals are transported a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process at our facility is an important component of the quality of the meat.
Preparation of classic beef goulash
Ingredients: 1 kg beef goulash, 500 g onions, 3-4 garlic cloves, paprika powder, 200 ml red wine, 1 l meat broth, 3 tbsp tomato paste, cayenne pepper
- Peel onions and garlic cloves and cut into cubes.
- Season the meat with salt and pepper. Heat oil in a deep pan and sear the meat in batches on all sides. Then remove from the pan.
- Add the onions and garlic to the pot, sauté until golden brown, and sprinkle with paprika. Add the tomato paste, mix with the mixture, and fry briefly. Then return the meat to the pot and deglaze with the red wine. After bringing to a brief boil, add enough stock to lightly cover the meat.
- Simmer gently uncovered for at least 2 hours. If there's too much liquid, add a little more stock at a time until the meat is tender (cooking time up to 3.5 hours).
