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German Goulash (Gulasch)

German Goulash (Gulasch)

This Beef/Pork Goulash is our family tradition for the 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 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 will cook down and disappear. With the IP you can fry them in a pan, and add them at the end.

 

German Goulash (Gulasch)

German Goulash (Gulasch)

Ingredients

  • 3 tbsp olive oil
  • 2 onions, chopped
  • 2 1/4 pounds stewing beef, such as round eye, and pork tenderloin
  • 1 1/2 tablespoons chopped garlic
  • 3 tablespoons paprika
  • 1/2 teaspoon cayenne powder
  • 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 stewed tomatoes
  • 3 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
  • Redwine to round up the taste

Instructions

  • Heat a saute pan with 1/2 tbsp of olive oil.
  • Cook, stirring occasionally until onions and garlic are golden and reach caramelization.
  • Sprinkle the meat with paprika, cayenne powder, salt and pepper. In a separate large pot heat the remaining 2 1/2 tablespoons olive oil over medium-high heat and saute the goulash meat until browned. Add the caramelized onions and garlic and the green and red peppers. Stir and saute about 2 more minutes. Add a can of tomatoes, or tomato puree, then the beef broth, beef cube and 1 cup water, plus more if needed. Deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
  • 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 red wine to round up the taste
https://angiesweb.com/german-gulash/

 

German Goulash (Gulasch)
German Goulash (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 tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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