How to Make Goulash ❤️
➤ by Oma Gerhild Fulson
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German goulash with creamed Brussels sprouts and Späztle
Learn how to make goulash, aka 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. :) yet some argue about this!!!
Instead of arguing over where goulash comes from, let's just enjoy it!
And, it's so easy to make! REALLY!
Easy, because it's actually quite quick to put together. Once that's done, it's just a matter of waiting for it to cook to delicious tenderness, with the flavors amplified because of the browning process.
Have Oma by your side ... helping you
What to serve with your goulash:
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. Above, I've served it with creamed Brussels Sprouts.
This is a cold weather favorite throughout Germany as well as at our house.
Use this method of how to make goulash and then alter it according to your likes. You can add whatever your family loves ... veggies, peppers, extra spice. Will this be traditional goulash? Nope. But, it will become a traditional dish for your family, one that they love.
Wanting a Slow Cooker Goulash ...
Here's a German goulash sent in by one of our readers, Anna Hanssen.
She uses a slow cooker to make this and it's also become a favorite on this site.
Doesn't it look wunderbar!?!
Ready to make Oma's Goulash?
Here's my secret to a delicious goulash:
It's really 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!
Curious about the History of Goulash?
Hungarian or German?
What's the connection between the two?
Here's the answer.
How to make Goulash - Oma's way! ❤️
- 2 lbs boneless beef chuck, cut into ½-inch cubes
- 3 tbsp butter or oil
- 1 tbsp tomato paste
- 3 - 4 onions, coarsely chopped
- 1 clove garlic, minced (optional)
- 2 carrots, sliced
- 1 - 2 tbsp sweet Hungarian paprika
- 1 cup red wine (or water)
- 2 cups beef broth (or bouillon cubes & water)
- 1 bay leaf
- ½ tsp each salt and pepper
- 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 1½ 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.
- Add 1 lb green beans.
- You can add the carrots after the goulash has simmered 45 minutes if you like it to have a bit more "texture".
- 1 tsp thyme is a nice addition.
- You can add about 4 potatoes, cut into ½-inch cubes if you wish. Add it when you add the carrots.
- Adding cayenne pepper gives a bit of spice. Or, try adding Montreal Steak Spice (totally non-German, but Opa and I like the 'kick' it gives!)
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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Words to the Wise
"Instruct the wise, and they will be even wiser. Teach the righteous, and they will learn even more."
Proverbs 9:9 (NLT)
How to Make Goulash Just like Oma
By Oma Gerhild Fulson
Wondering how to make goulash that tastes traditionally German? Here's my easy way to make this favorite. I'm sure it'll become yours as well. So LECKER!
Ingredients: boneless beef chunk,
For the full recipe, scroll up ...