Gulasch
Goulash, in German called Gulasch, is our family tradition for large gatherings and holidays
Why I call it German Gulasch? The original Hungarian Goulash is called “gulyás” and is served as a soup . Gulasch in other countries is also called or spelled Goulash, and in Hungary Pörkölt or Paprikás (with sour cream)
Some dishes are more than just food—they’re a gathering, a memory, a warm embrace in the middle of winter. Every Christmas Eve, I make a big pot of German Gulasch at my daughter’s house, and it’s become a tradition that brings together not just our family, but our neighbors too.
There’s something magical about cooking in a large Dutch oven. The aromas fill the house. Laughter echoes from the living room. There is the promise of a hearty meal shared with people we love.
The Ritual Begins: Browning the Meat
I start by heating a splash of olive oil in the Dutch oven, the kind that’s seen many holiday meals. The beef and pork are sprinkled generously with paprika, some cayenne, salt, and pepper—seasoned with care and a little flair. I sauté the meat in batches, letting each part brown beautifully before setting it aside. My recommendation: The best way to cut meat in cubes is to freeze it for about 30 minutes first.
Building the Flavor: Vegetables and Wine
Into the pot go chopped onions, bell peppers, carrots, and celery. I cook them on high heat, stirring occasionally, until they soften and start to caramelize. Then comes my favorite part—deglazing the pot with a cup of red wine. The sizzle, the steam, the deep aroma—it’s like the kitchen sighs in contentment.
I return the meat to the pot, then mix in tomato paste and beef broth (or a cube dissolved in water), adjusting the liquid until everything is immersed in a deep, ruby-red sauce. The mixture simmers softly for around 90 minutes, allowing the flavors to intensify and the meat to become tender and succulent.
The Final Touches: Thickening and Tasting
Toward the end, I stir in a cornstarch or flour mixture to thicken the Gulasch just enough to coat a spoon. A bit more paprika, a splash of wine, and a final taste for salt and pepper—it’s all about balance.
Sometimes I add a dollop of sour cream on top when serving, just for a touch of creaminess and contrast. It’s optional, but always appreciated.
A Table Full of Smiles
As the Gulasch simmers, neighbors begin to arrive—some with homemade bread, others with wine or dessert. My grandson sets the table, my daughter lights candles, and the house glows with warmth and anticipation.
When we finally ladle the Gulasch into bowls, it’s quiet for a moment—just the sound of spoons and satisfied sighs. Then the stories begin, the laughter returns, and Christmas Eve unfolds in the most beautiful way.
A Tradition That Nourishes
Cooking Gulasch for Christmas Eve isn’t just about the recipe. It’s about creating space for connection, honoring old traditions, and welcoming new ones. It’s about feeding hearts as much as stomachs.
If you’ve never made German Gulasch, I hope this inspires you to try. And if you have your own holiday dish that brings people together, I’d love to hear about it.
Not enough time? You can buy Knorr Gulasch sauce mix (pack of 4) here on Amazon
German Gulasch (Goulash)
Ingredients
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 carrots sliced (optional)
- 1 celery stalk thinly sliced (optional)
- 2 red bell peppers, chopped
- 2 1/4 pounds stewing beef and pork tenderloin
- 3 tablespoons paprika
- 1/2 teaspoon cayenne powder if you like it hot
- 2 teaspoon salt
- 2 teaspoon pepper
- 1 tsp Caraway seeds (optional, it will taste different)
- One 16-ounce can tomato puree or a can of stewed tomatoes
- 4 cups beef broth (or water if not available, then use a beef cube)
- 1 cup dry red wine
- 2 tbsp cornstarch/flour mix with a little water to thicken gravy
- More red wine to round up the taste
- A dollop of sour cream for decoration and taste
This Goulash can also be prepared in the Instant Pot pressure cooker. Sear seasoned meat (divide if necessary in 2 parts), then the vegetables. Add a can tomato puree and 1 cup red wine, 4 cups of broth or water. Close lid and cook on high pressure 25 minutes with instant release. Open the lid, thicken and season to taste.
If using a Slow Cooker set it on medium high, expect to cook the Gulasch for about 4 hours
Not enough time? You can buy Knorr Gulasch sauce mix (pack of 4) here on Amazon
Instructions
- Heat a Dutch oven or pot with 1/2 tbsp olive oil.
- Sprinkle the meat with paprika, cayenne powder, salt and pepper.
- Saute the seasoned beef/pork in portions on high heat until browned about 3 minutes. Remove
- Add the onions, peppers, carrots and celery to the pot, and cook on high stirring occasionally.
- Deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot. Pour in 1 cup of red wine, then add back the meat.
- Add a can of tomato puree, then the beef broth or beef cube, and water. Adjust water if needed.
- Turn down on low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes.(See other cooking methods in Summary)
- Thicken the goulash with the cornstarch/flour mix at the end.
- Add some salt and pepper and paprika to taste, also red wine to round up the taste
- Serve with a dollop of sour cream for decoration on top (optional)
Notes
Serve with wide noodles or my Spinach Spätzle. Can be eaten as as a soup. Goulash taste better the next day, and can be frozen for several weeks
