Wondering how to make goulash that tastes like traditional German gulasch? Here's an easy way.
This is a cold weather favorite throughout Germany. You can use this method of how to make goulash and then alter it according to your likes.
Thought goulash was Hungarian and have only tried a Hungarian goulash recipe? Well, Bavaria bordered the Austro-Hungarian Empire before World War I and sweet paprika was a staple there, so it's very German as well.
This recipe for goulash goes great a lettuce salad and some German bread. Enjoy!
Recipe for Goulash
Ingredients:
2 lbs. boneless beef chuck, cut into 1/2 inch cubes
3 tbsp. butter or oil
3 tbsp. tomato paste
3 - 4 onions, coarsely chopped
1 clove garlic, minced (optional)
2 carrots, sliced
4 potatoes, cut into 1/2 inch cubes
1 - 2 tbsp. sweet Hungarian paprika
1 cup red wine (or water)
2 cups beef broth (or bouillon cubes & water)
1 bay leaf
1/2 tsp. each salt and pepper
Instructions:
In a large pan, brown the beef cubes in two batches in the butter or oil over high heat, removing browned meat to a bowl.
Add onions and garlic (if using) and fry until translucent, about 5 minutes.
Add remaining ingredients and the browned beef cubes.
Bring to boil. Reduce heat to simmer and cover.
Simmer for about 1 1/2 hours or until meat is tender.
Check seasoning and adjust as needed.
If you wish to make the gravy thicker, mix about 1 -2 tbsp. cornstarch with a bit of cold water and stir in as needed to thicken.
Serves 4 - 6.
Hints:
Add 1 lb. green beans.
You can add the potatoes and carrots after the goulash has simmered 45 minutes if you like it to have a bit more "bite".
1 tsp. thyme is a nice addition.
Once you learn how to make goulash, you can omit the potatoes and serve it with either boiled potatoes, a northern Germany tradition, or with spätzle, a southern Germany treat.
Adding cayenne pepper gives a bit of spice.
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