Wondering how to make goulash ("Gulasch") that tastes like one of the most traditional German foods there is? Here's my easy way to make this favourite, one of my best beef recipes. It's similar to a Hungarian goulash recipe and for a very good reason (and that has to do with history.)
The main difference between most Hungarian and German goulashes are that the Hungarian ones usually have potatoes added and the German ones don't.
The secret to a delicious goulash? Brown the meat well. Then the onions and garlic, too.
A northern German tradition is to serve the goulash over boiled potatoes. In southern German, it needs to be served with spätzle, a homemade noodle.
This is a cold weather favourite throughout German as well as at our house. Use this method of how to make goulash and then alter it according to your likes.
Here's a German goulash sent in by one of our readers, Anna Hanssen.
She uses a slow cooker to make this. Doesn't it look fantastic!?!
I sometimes add a bit of Montreal Steak Spice to my goulash.
Not very German I know, but Opa and I seem to like it with a bit of an extra kick!
Are you curious about the history of goulash? If you are, then check this out.
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