German Goulash Food

RINDERGULASCH (GERMAN BEEF GOULASH)

Steps:

• In a large stewpot, heat the butter (or bacon grease or lard) until melted.
• Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
• In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
• Return the meat to the pan, and sprinkle with paprika.
• Whisk in the tomato paste until blended,stirring the whole time.
• Add just a little of the broth and bring to a boil,stirring.
• Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
• Reduce the heat to low, cover, and let stew about 80 minutes.
• In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
• Test for flavor now- adding as much salt& pepper as you prefer.
• TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
• Serve ladled over bowls of hot, buttered egg noodles or spaetlze.

GERMAN GOULASH

Steps:

• 1. Braise the beef until medium brown.
• 2. Add the onions and 1 cup of water.
• 3. Bring to a slow boil then add remaining ingredients except for the red peppers.
• 4. Add about 2 cups of water.
• 5. Cook over slow heat for about 2 hours.
• 6. Add the red peppers and cook about 15 minutes. Serve with red cabbage, spaetzle, and sourdough rye bread. Enjoy!

GERMAN GOULASH SOUP (GULASCHSUPPE)

Steps:

• Prepare the meat by chopping it into 2 cm chunks.
• Peel and slice the onion and garlic finely.
• Peel the potato and carrots and core the pepper. Slice all into cubes of around 2 cm.
• Heat the butter in a large saucepan and fry the beef for around 5 minutes on medium heat.
• Add the onions and garlic and fry with the beef cubes for a further 5 minutes while stirring throughout.
• Now pour in the red wine and beef stock /broth and bring to boil. Reduce the heat to medium-low. The soup should be simmering not wildly bubbling.
• Season with salt, sugar, pepper, sweet and spicy paprika powder, marjoram, bay leaves and tomato paste.
• Cook the beef on a low to medium heat for 70 minutes.
• Now add the potatoes, peppers and carrots to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through.
• Remove the soup from the heat and stir through the fresh and finely chopped parsley just before serving.

VIENNA GOULASH (GULASCH)

Steps:

• Heat the oil in a large pot.
• Dice the onion and the bell peppers.
• Add onion to the oil and fry for 9 minutes while stirring.
• Add the garlic and tomato paste and continue to fry it for one minute.
• Now add the wine, broth, paprika, marjoram, salt, and pepper and stir.
• Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils.
• Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth.
• After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste.
• After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook.
• When the meat is cooked through, spice with salt and pepper.
• Optionally add some tabasco and / or sour cream.
• Serve with potatoes or pasta or dumplings or rice.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

CLASSIC GERMAN GOULASH

Steps:

• Place the oven rack in the center of the oven and preheat to 325°.
• Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
• Transfer the onions to a separate dish and set aside.
• Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
• Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
• Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
• Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.

GERMAN GOULASH

Steps:

• Peel the onions and chop them into small pieces. Also, peel the carrot and wash the celery stick (optional). Cut the carrot and celery into slices.
• Cut the beef into approximately 3/4 inch cubes.
• In a large pot, melt some butter (or oil) and fry the beef on high heat for a few minutes until the outside appears to be cooked. If you want a more intense flavor, you can also fully sear the outsides. Stir regularly. Remove the beef from the pot and place the cubes into a bowl for now. Set the bowl aside.
• Add the onions to the large pot and sauté them until translucent (or lightly brown if preferred). Add the celery and carrot and sauté these vegetables for a few minutes as well.
• Now add the paprika, tomato paste, and a pinch of sugar. Mix well and cook on medium-high heat for a minute as well.
• Next, add the red wine in three increments - approx. 1/3 cup at a time. Add some wine, stir it in, and then wait until it has reduced noticeably. Then add some more wine and repeat until you have used up the whole cup.
• Re-add the beef to the pot, stir everything and then add enough beef broth so that it just covers the contents in the pot. In our case, this is usually between 1 1/2 - 2 cups of broth - it might vary slightly for you. At this stage, also add your bay leaf if you want some more flavor (optional).
• Bring the broth to a boil, then turn down the heat to low, add the lid and let the goulash simmer on low heat for around 2 hours until the meat is very tender. Stir occasionally and add more broth as necessary (we don't usually need to do this).
• When you are happy with the tenderness of the meat, add salt and pepper to taste.
• Optional: Dissolve 2 tablespoons of cornstarch in a little bit of cold water in a separate mug. Add it to the pot with the goulash and stir regularly while simmering the broth until it has thickened.
• Serve your goulash with Spätzle (egg noodles), fusilli pasta, potatoes, bread dumplings, or fresh bread.

GERMAN GOULASH

Steps:

• Brown beef cubes on all sides in hot fat.
• Add chopped onion and saute a few minutes.
• Pour in boiling water, season with salt and pepper, add mushrooms if using, cover and braise gently until done (1.5 to 2 hours).
• Season to taste with paprika and salt, then thicken with corn starch blended with the cold water.
• Note: Sour cream or tomato puree may be added.
• Serve with mashed potatoes, rice or noodles and with tomato, cucumber salad.

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

GERMAN VENISON GOULASH

Steps:

• Peel and chop the garlic, add caraway seeds, mince together and set aside.
• In a Dutch oven over medium heat melt 2 Tbsp. bacon fat, add onions and a pinch of salt and cook, stirring frequently, until onions are golden brown, about 20 minutes.
• Add garlic mixture, marjoram, tomato paste and both paprikas and cook for several minutes, stirring frequently, until paste begins to brown lightly.
• Stir in meat, wine, Worcestershire, vinegar, molasses, beef stock, roasted peppers and bay leaves.
• Bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally for 1 hour. Remove lid and continue cooking for another 30-45 minutes until meat is very tender and sauce is slightly thickened. Taste and adjust seasonings with salt and pepper.
• Serve in soup bowls garnished with a dollop of sour cream, toasted caraway seeds and chopped fresh parsley. A small amount of horseradish can be added to the sour cream for a more robust topping.