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German Gulasch (Goulash)

German Goulash (Gulasch)

Goulash, in German called Gulasch, is our family tradition for large gatherings and holidays. I prepare two large pots for my daughter and family, and also for the visiting neighbors and friends. We have Spätzle as a side, or wide Noodles. Some greens like Boston lettuce that complements the meal. Friends of my daughter always looking forward to my home cooked meals, especially this dish.

You can get very tender beef/pork meat by cooking in a Dutch oven (1.5 hrs) or Slow Cooker (4 to 5 hrs). I have tried the Instant Pot pressure cooker, and while the meat gets super tender, the peppers could cook down and disappear. I used the mini peppers last time, they seem to hold up better in the IP through the high pressure cooking circle (35 min. high pressure, 10 min. slow release)

 

German Goulash (Gulasch)

German Goulash (Gulasch)
Category: Main meal
Cuisine: German
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes

The best way to cut meat in cubes is to freeze it for 30 minutes first. This Goulash can also be prepared in the Instant pot. Sear seasoned meat, then the vegetables. Add a can tomatoes and 4 cups of broth or water. Close lid and cook on high pressure 35 minutes with 10 min. natural release. Open the lid, thicken and season to taste. Serve with noodles, or eat it as a soup

Ingredients

  • 3 tbsp olive oil
  • 2 onions, chopped
  • 2 1/4 pounds stewing beef, such as round eye, and pork tenderloin
  • 1 tablespoons chopped garlic
  • 3 tablespoons paprika
  • 1/2 teaspoon cayenne powder, or more if you like it hot
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 6 large green and red bell peppers, cut into 1- inch pieces
  • One 16-ounce can tomato puree or a can of stewed tomatoes
  • 5 cups beef broth (or water if not available, then use a beef cube)
  • 2 tbsp cornstarch/flour mix with a little water to thicken gravy
  • Red wine to round up the taste

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 on high heat until browned about 3 minutes.
  • Add the onions, peppers and garlic and cook stirring occasionally.
  • Stir and saute about 2 more minutes.
  • Deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
  • 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.
  • Thicken the goulash with the corn starch/flour mix at the end.
  • Add some salt and pepper to taste, also red wine to round up the taste

Notes

Goulash taste better the next day. Can be frozen for several weeks

Nutrition information

4-6 Servings
https://angiesweb.com/german-gulasch/

 

AngiesWeb.com

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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