Learn how to make goulash ("Gulasch") the way Oma (that's me) makes it!
It's one of my best beef recipes and it's similar to a Hungarian goulash recipe.
The main difference is that the Hungarian ones usually have potatoes added and the German ones don't.
But, now-a-days, even that difference doesn't always exist. :)
Instead of arguing over where goulash comes from, let's just enjoy it! And, it's so easy to make! REALLY!
If you're still curious about the history of goulash, then check out the "Oma says" below.
In the meantime, here's my secret to a delicious goulash: brown the meat well.
It's that simple.
That's where the flavor starts. And then the onions, too. The darker, without getting black, the more flavor there is. Wunderbar! Lecker!
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!?!
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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"Just like Oma's"
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"Sehr Gut, Gerhild!
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Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"