German Gulasch (Goulash), a traditional home cooked meal

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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.

  • Fry beef cubes
  • Fry vegetables
  • Add the meat back to the pot
  • Cook Gulasch in pot or slow cooker
  • cook in slow cooker about 4 hrs
  • Gulasch should be ready after 4 hrs in the slow cooker
  • German Gulasch, Goulash
  • German Gulasch, Goulash

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.

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