Prep
15 min
Cook
90 min
Total
1h45
Servings
4 serv.
I propose this goulash recipe following a request on our forum from a member of the association "Disciples of Escoffier". Plan for 1h30 in the oven at 180°C so the 1.2 kg beef becomes tender. The paprika is key: you need good sweet paprika, fragrant and pink-coloured, otherwise the goulash falls flat. With quartered potatoes and peeled tomatoes, you've got a dish that stays warm on the table for hours.
Ingredients for 4 servings
- Hungarian Goulash from master Escoffier for 4 people:
- 2.6 lb (1.2 kg) of Beef Chuck cut into 12 squares of approximately 3.5 oz (100 g) each
- 2 peeled onions cut into large dice
- 17.75 oz (500 g) of blanched tomatoes, deseeded and cut into quarters
- 21 oz (600 g) of peeled potatoes cut into quarters
- 3.5 oz (100 g) of lard or duck fat
- 0.2 oz (6 g) of good Paprika*
- a pinch of thyme flowers
- 0.4 oz (10 g) of salt
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