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)
When growing up, my mother used to make Goulash on a regular basis – it’s one of those dishes that I fondly remember.
She almost always made this dish in a pressure cooker. I was extremely suspicious of this pot, somehow I always expected the thing to suddenly explode.
When I moved out and was now responsible for the goulash myself, I used a normal pot and let the dish simmer for several hours. In other words, for a Sunday dinner I had to start cooking right after breakfast (still in my pajamas).
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 the meat will get super tender (25 min min. high pressure with instant release). I realized the advantage of a pressure cooker, the Instant Pot or Ninja Foodi with many functions (scroll down for recipe)
German Goulash or Gulasch is our family tradition for large gatherings. At Christmas I prepare two large pots of Gulasch for my daughter and family, and also for the visiting neighbors and friends. Every year at the holidays, they are looking forward to my home cooked meals
My recommendation: The best way to cut meat in cubes is to freeze it for about 30 minutes first.
If you like the a fast version, you can order the sauce here: Knorr Fix Gulasch on Amazon
Instant Pot or Ninja Foodi: This Goulash can also be prepared in the Instant pot. Sear seasoned meat (divide if necessary in 2 parts) remove from pot, then sear the vegetables an additional 3 minutes. Add the meat back and a can tomato puree, 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. Serve with noodles. Goulash always taste better the next day, or you can be frozen for several weeks. It can also be eaten as as a Soup.
German Gulasch (Goulash)
- 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
- 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)
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