Beef Goulash dunkel und intensiv – Das perfekte Soulfood für kalte Tage

This beef goulash with potatoes is cooked slowly until the meat from beef neck or ribeye is incredibly tender and the sauce becomes deep, dark, and intense. The slow braising and the rich beef stock create a goulash with maximum flavor. I'll show you step by step how to cook an honest goulash with simple ingredients that looks like it came from a pub and tastes like Grandma's used to make. Perfect for cold days, guests, or when you want real soul food. 🌿 The most beautiful kitchen utensils that nature has to offer 💖👉 https://kitchen-by-nature.com/ ━━━━━━━━━━━━━━━━ 🥐 For bakers: https://kitchen-by-nature.com/product... 👩‍🍳 For chefs: https://kitchen-by-nature.com/product... 🍃 Natural cutting board: https://kitchen-by-nature.com/product... 🔪 Kitchen knives: https://kitchen-by-nature.com/product... 🧂 Salt & pepper mills: https://kitchen-by-nature.com/product... 🥄 Utensil set: https://kitchen-by-nature.com/product... 🧺 Ingredients for 4–5 servings Meat & Base • 1 200 g beef neck or ribeye from a young bull (42.3 oz) • 3 large onions • 3 cloves of garlic • 3 tbsp lard or vegetable oil • 2 tbsp tomato paste • 2 tbsp sweet paprika powder • 1 tsp smoked paprika powder • 1 tsp ground caraway • 1 tsp marjoram • 1 bay leaf potatoes • 600 g waxy potatoes, peeled and cut into large pieces (21.2 oz) liquid • 500 ml beef stock (2 cups 16.9 fl oz) • 150 ml dry red wine (5 fl oz) To taste • Salt • black pepper • freshly chopped parsley 👉 Subscribe to the channel for more honest home cooking. With love, Yours, Anna 🤗 #beefgoulash #goulash #homestylecooking