Vienna-style goulash stew

Spring is approaching, but with the current weather and temperatures that are too low for the season, you wouldn't know it. My home is slowly filling up with tulips, which brighten up the grey days for me. It's about time we could spend time outside again. And without a jacket, please!
The only advantage of enduring a few more cold days is that these are the last days to enjoy winter comfort food. Admittedly, goulash is always a good choice. But even so, it's not really something you crave during the warmer months. That's why it's absolutely perfect right now, with stormy westerly winds and temperatures below 5 degrees!
My favourite goulash is "Wiener Saftgulasch". The onion juice makes it so wonderfully creamy and flavourful.

Achieved through tears

This type of goulash is characterised above all by the high proportion of onions in the goulash juice. This is a hit in terms of taste, but it has one major disadvantage: peeling the onions. So if you have a partner who likes to take a back seat when it comes to cooking but is a good kitchen assistant (yes, they do exist), now you know which job you should delegate.
In my all-in-one role, from chef de cuisine to dishwasher, I unfortunately cannot avoid peeling and chopping onions myself. So when I say that my goulash contains my tears, that is entirely accurate. There may be a bit of mascara in there too. Hey – you always need a secret ingredient! (In response to the question: ‘I followed your recipe exactly, but I just can't get it as good as you do!’ ... Well, here's the secret: Maybelline Colossal 100% Black.)

Peeling two kilograms of onions is really no fun. Or rather, it used to be no fun. Here's a little tip for a gadget that really pays off in the kitchen: a Nicer Dicer®. Just a little unpaid advertisement here. But this thing is a hit, and suddenly it's no longer a problem when you have to chop large quantities of vegetables. It's three times faster! I really can't live without it anymore.

The more goulash, the better it gets

It's a simple fact. Small quantities don't taste good. So when I make Wiener Saftgulasch, I make enough for a whole company. We eat it for two days, then I freeze the rest in individual portions and put them in the freezer. If you have an extra freezer, you have a clear advantage. I really like this pre-cooking method. When you don't feel like standing in the kitchen, you just go to the freezer, choose a homemade meal, defrost it and you're done. No need for ready meals or delivery services. It's also ideal for the office: put the frozen portion in the fridge the day before, take it to work the next day, and you'll be the envy of your sausage roll-eating colleagues.

Of course, if you have a small refrigerator with only one freezer compartment, pre-cooking becomes difficult. In this case, simply halve the quantities specified for the Viennese goulash and you won't have to worry about cooking for the next two days. That's handy too.

Also ideal: as lunch for relatives visiting at the weekend. Simply prepare it a day or two in advance, and you won't be left alone in the kitchen while your guests happily sip their welcome Prosecco.