Oven dishes
Goulash Grandma's style
A good goulash, Grandma's style, depends primarily on time, peace and a strong sauce. That's exactly what makes this dish so strong: it's deep in flavor, nice and hearty and always a piece of honest, comfort food.
Timing
- Preparation: approx. 20 minutes
- Braising time: approx. 1.5-2 hours
- In the oven: 150–160 °C top/bottom heat
- Total time: approx. 2 hours 20 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 450 kcal
- Protein
- ≈ 53.3 g
- Carbohydrates
- ≈ 4.3 g
- Fat
- ≈ 20.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 tbsp clarified butter · ≈ 27.3 g
- 2 tbsp tomato paste · ≈ 30.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg beef goulash
- 2 onions
- 2 tbsp clarified butter
- 2 tbsp tomato paste
- 500 ml beef stock
- 200 ml red wine
- 1 teaspoon paprika powder
- 1 bay leaf
- Salt
- pepper
Instructions
- Fry the meat vigorously in clarified butter in batches.
- Add the onions, sauté and briefly roast the tomato paste.
- Deglaze with red wine and stock, season and bring everything to the boil.
- Close the pot or roaster and braise the goulash either on the stove at low heat or in the oven at 150-160 °C top/bottom heat.
- Cook for about 1.5-2 hours until the meat is tender.
- Season the sauce and let it simmer a little, uncovered, if desired.
