The beef gulasch with cumin aroma,
the recipe of Tim Mälzer

The beef goulash with cumin aroma, according to Tim Mälzer's recipe

This version of the beef goulash, characterized by the scent of cumin toasted and crushed in a mortar, is the interpretation used by chef Tim Mälzer and taken back to her collection of recipes, HomeRecently published.

It was presented so well that I could not help repeating it in my kitchen:
it's delicious!

The ingredients are few and very simple preparation; the only thing to remember is that cooking in the pot takes a couple of hours.
So you have to get in early enough food.

But as all these preparations also this is even better the next day: it can then prepare before and end of season it when it is at temperature.

I made a small change, one that I apply in general to goulash and stews:
Instead of cooking meat in the pot for the final baking of iron and then remove it and add it again after having browned the rest of the ingredients, I preferred to brown it in a frying pan and then pass it in the already cast iron pot on the heat to low and continue the first phase of the other ingredients in a pan and then add them to the meat.
The result is almost identical and the cooking is facilitated.

Now just prepare the ingredients on the kitchen counter and start working!


stew beef shoulder



yellow onions






clarified butter






sweet paprika



tomato concentrate



red wine (v. note)



salt and pepper





and, for the final touch ...

seeds of Caraway (Kümmel!)



bio lemon zest



The doses given are for five portions but only if it will serve the German, as a main dish.
If preceded by other courses this dish enough for at least six people healthy appetite!


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Prepare all the ingredients at hand and begin to cut the beef stew into pieces more or less cubic two / three centimeters.
Set aside.

Cut onion into dadoloni and garlic into very thin slices (with the minimum thickness of the mandolin is a treat).
Keep aside

In a large pan heat the butter and saute over high heat on all sides of the beef.

Then transfer it into the pot already on the fire iron, at a minimum, with the possible addition of butter idea.

Brown, in the same pan in which you browned the beef, onion and garlic slices.

As soon as the onions are well colored, add the bay leaves, sweet paprika and tomato paste.
Cook again for five minutes.

Pour the red wine, stir and bring to a boil.

Then pour everything on the meat, season with salt and pepper and mix.

Pour into skillet 200 cc of water and make it go a minute on the fire to collect the rest of the sauce.
Pour into the pan, bring to a boil, cover and continue cooking over medium-low heat for two hours.
Throughout the cooking goulash should just simmer.

When the goulash is almost ready, pour the seeds of cumin in a frying pan, without adding fat and toast them right in unleashing the full aroma of spice and the seeds start to jump into the frying pan.
Passing them back into an mortar and chop coarsely with a pestle.
Add them along with the grated rind of half a lemon to goulash and continue cooking for a few minutes to allow flavors to blend the past with the rest of the preparation.

This step is particularly important because it is what gives this dish its characteristic note.

The goulash is ready to be brought to the table.
Here in the photo was simply accompanied by the homemade pasta just dressed up with an idea dolio EVO.

The author recommends that accompany this goulash with fusilli bucati courts and apple compote, or with dumplings or mashed potatoes;
personally I see it married perfectly to a steaming polenta!
But also of Spaetzle would not look ...


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  • print pdf Recipe, text only: to print or download.
  • Recipe taken from the book "Home"Tim Mälzer, and. Mosaik Verlag.
  • CUMIN: Attention, here is used the Kümmel, in Italian caraway (Carum carvi), not to be confused with cumin, similar in appearance but quite different in the aroma!
  • WINEThe author recommends that accompany this Goulash in a glass of the same wine used for cooking: in this case I, personally, would see it perfectly with a Salice Salentino; also for cookingEtc.
  • There are many versions of the gulasch; I have already indicated some, from typical with beef and peppers more particularly, with sauerkraut.

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