Depending on how hungry you are, you can enjoy this goulash recipe with red wine and cranberry sauce with 6-8 people. 😉 Personally, I like to prepare a little more in larger quantities. I like to use simple tricks to ensure that the food tastes absolutely delicious in the end. For me, goulash primarily includes potato dumplings and red cabbage, but also noodles.
There was mixed goulash with pork and beef to buy, which I haven't cooked before and just wanted to try it out. The finished goulash naturally had a change in taste and bite to the meat, but that didn't bother me but rather made it interesting. Of course, goulash can only be made with beef or pork, depending on your preference. I used mine to cut the vegetables Genius multiplane used, it couldn't be easier or faster ;)
Goulash recipe with red wine and cranberry sauce: tasty goulash that everyone can make
Ingredients:
- 1,6 kg mixed goulash
- Oil for frying
- 3-4 carrots, sliced
- 3-4 tbsp tomato paste
- 4 large onions, diced
- 2-3 cloves of garlic, finely chopped
- 2-3 peppers, cut into strips
- 350 ml of red wine
- 800 ml beef stock
- Water skimmed from frying the goulash
- 1 tetra pack 200 ml Cranberry Holiday Sauce
- Salt and pepper to taste
- Worcestershire sauce 2-3 shots
- Thyme, rosemary, juniper berries or ready-made goulash seasoning (which I didn't have)
- some sauce thickener, dumpling water or potatoes
- Optional: parsley for garnish
Persons: The quantity should easily be enough for 6-8 people
Preparation:
- Frying the goulash: Heat oil in a large pot. Fry the goulash in one or two batches until it is brown. Skim off the resulting water and set aside. Remove the fried goulash from the pot and set aside.
- Fry vegetables: In the same pot, fry the carrot slices with tomato paste. After a few minutes, add the onion cubes and continue frying. Then add the garlic and pepper strips and fry everything together.
- Merge: Put the previously fried goulash back into the pot. Fry everything briefly and stir through.
- Deglaze with wine: Deglaze with about 350 ml of red wine. Allow the wine to reduce until the alcohol has evaporated.
- Fill with beef stock: Gradually add 800 ml of beef stock and the water skimmed from frying. Then add the cranberry holiday sauce.
- Spice up: Season with salt, pepper, a dash of Worcestershire sauce, thyme, rosemary and juniper berries.
- Cooking: Bring the goulash to the boil and then simmer over medium heat for 2-3 hours until the meat is tender.
- Sauce: Puree the vegetables and sauce with a hand blender and thicken with sauce thickener or dumpling water (contains starch) as required and consistency.
- Serve: Taste and adjust seasoning if necessary. Garnish with fresh parsley and enjoy.
Attachments:
You can either make dumplings from dumpling dough or buy ready-made dumplings. These are then boiled in water and left to steep. For the red cabbage, cloves, apple and a pinch of sugar are added and the whole thing is cooked. Since I had plenty of goulash, the next day I had pasta with goulash.
Of course, it requires a little preparation and cooking time, but overall it only takes 30 minutes to brown the meat and prepare the vegetables at the same time. You can then let it simmer comfortably on level 2 for 3-2 hours. Completely relaxed!
I have to say, my own goulash ended up tasting really delicious with this recipe combination and execution! I'm really not much of an amateur cook, so you can too! 😉
General information and variants for cooking goulash
Goulash can be cooked in so many different ways, here are more variations and ingredients for a delicious goulash.
basic ingredients:
- Beef: The classic meat for goulash.
- onions: An important basis for the taste.
- Garlic: For extra spice.
- Paprika: Both sweet and spicy, essential for the classic goulash taste.
- tomatoes: Fresh or as a paste, for acidity and color.
Additional vegetables:
- potatoes: For a heartier version.
- Paprika: Different colors for taste variation.
- carrots: For sweetness and color.
- Portobello mushrooms,: For an earthy taste.
Spices and herbs:
- Caraway seed: A traditional spice for goulash.
- marjoram: Adds a spicy note.
- bay leaves: For a deep aroma.
- thyme: For an herbal note.
- rosemary: Goes well with beef.
Additional flavors:
- red wine: For depth and complexity.
- beef broth: For added flavor and moisture.
- Worcester sauce: For a spicy note.
- Smoked paprika: For a smoky aroma.
Refinements:
- sour cream: For refinement and a creamy texture.
- Lemon peel: For a fresh touch.
- fresh parsley: Freshly chopped as a garnish.
Depending on your personal taste and the ingredients you have available, you can try different combinations of these ingredients to create your own goulash.
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