Bernese Goulash mit Fleisch

Name: Bernese Goulash mit Fleisch
Cuisine: Switzerland
Ingredients: 600 g Beef chuck or shoulder (cut into 3 cm cubes); 3 large Onions (sliced); 4 cloves Garlic (minced); 2 tbsp Tomato paste; 250 ml Red wine (dry); 500 ml Beef broth; 2 tbsp Paprika powder (sweet); 1 tsp Caraway seeds; 2 Bay leaves; to taste Salt and black pepper; 2 tbsp Butter or lard; 2 tbsp Flour (for dusting)

A recipe from Switzerland.

🇨🇭 SwitzerlandhighProteingymFoodlowCarblowSugarbernese

Nutrition (per serving)

500Calories

35 gProtein

20 gCarbs

25 gFat

5 gSugar

1200 mgSalt

Ingredients

600 g Beef chuck or shoulder (cut into 3 cm cubes)
3 large Onions (sliced)
4 cloves Garlic (minced)
2 tbsp Tomato paste
250 ml Red wine (dry)
500 ml Beef broth
2 tbsp Paprika powder (sweet)
1 tsp Caraway seeds
2 Bay leaves
to taste Salt and black pepper
2 tbsp Butter or lard
2 tbsp Flour (for dusting)

Method

Step 1: Pat beef cubes dry with paper towels. Season generously with salt, pepper, and dust lightly with flour (shake off excess).
Step 2: Heat butter/lard in a heavy pot or Dutch oven over medium-high heat. Brown beef cubes in batches (4–5 min per batch) until deep golden. Remove and set aside.
Step 3: In the same pot, add sliced onions and cook on medium heat 8–10 min until soft and golden brown (stir often to avoid burning).
Step 4: Add minced garlic and tomato paste. Cook 1–2 min until fragrant and tomato paste darkens slightly.
Step 5: Stir in paprika powder and caraway seeds. Cook 30 seconds (do not burn paprika). Deglaze with red wine, scraping bottom of pot. Simmer 2 min to reduce slightly.
Step 6: Return browned beef to pot. Add beef broth, bay leaves, and a pinch of salt. Bring to gentle boil, then reduce to low simmer.
Step 7: Cover and cook 2–2.5 hours until meat is fork-tender (stir occasionally; add a splash of water if sauce gets too thick). Taste and adjust seasoning.
Step 8: Serve hot with rösti, spaetzle, or crusty bread – rich, hearty Bernese beef goulash!