Wondering how to make goulash ("Gulasch") that tastes like one of the most traditional German foods there is? Here's an easy way to make this favourite, one of the best beef recipes. Similar to the Hungarian goulash recipe and for a very good reason.
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. 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. I sometimes add a bit of Montreal Steak Spice. Not very German, but we seem to like it with a bit of an extra kick!
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Here's what some of our readers say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Gaby S: This is in my oven right NOW!!! Can't wait to try it!
Sunetra C: Das sieht aber lecker aus.
Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.
GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.