Grandma Drexlers Bavarian Goulash Food

GRANDMA DREXLER'S BAVARIAN GOULASH

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion and garlic in melted butter until the onion is golden brown, 10 to 15 minutes.
• Stir pork, marjoram, paprika, salt, basil, dill, and mustard powder into the onion mixture; cook and stir until pork is only slightly pink in the center, 5 to 7 minutes.
• Pour about half the water over the pork mixture. Add sauerkraut and sour cream; stir. Bring the mixture to a boil and add remaining water; cook at a boil until thickened, about 15 minutes.

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.

GRANDMA'S HUNGARIAN GOULASH

Steps:

• 1. In a plastic bag combine flour, paprika, salt and pepper.
• 2. Cut Chuck Roast into 1 inch cubes and add to flour mixture to dredge.
• 3. Heat oil in skillet and brown the meat pieces. As the pieces are lightly browned, drain and transfer to stock pot or crock pot.
• 4. In stock pot or crock pot, stir in water and beef bouillon cubes or beef stock, onion, catsup, mushrooms, garlic and bay leaves. Stove top: Turn to high heat and when mixture starts boiling remove bay leaves, cover and turn heat to simmer for 2 to 4 hours. Crockpot: Turn to high and mixture starts boiling remove bay leaves. Turn to low heat, cover and simmer for 2 to 4 hours.
• 5. Sour Cream Sauce: 1 cup sour cream, 6 Tbsp flour (more or less), 1-2 cups hot cooking liquid. Combine sour cream and flour and mix together very well so that it is a creamy texture. SLOWLY blend in hot cooking liquid into the sour cream mixture so that it does not curdle.
• 6. Slowly pour your warm sour cream mixture into the hot mixture of the pot, stirring constantly to blend it thoroughly. Continue to cook and stir constantly until thickened. serve over hot cooked egg noodles. Best Served with a fresh salad with a lovely balsamic dressing, fresh cooked Asparagus, Broccoli or your favorite vegetable and a crusty bread. Updated 10/20/14

GRANDMA'S GOULASH

Steps:

• In a large pan, season beef with garlic powder, salt and pepper and cook until browned.
• Place in a large pot, adding water until meat is covered.
• Add ketchup, paprika and onion, stirring until ketchup is dissolved.
• Bring to a boil, then lower heat and cover.
• Simmer for 45 minutes-1 hour, until meat is tender.
• Remove meat from pot.
• Add carrots to sauce, which should be thickening up a little and simmer, covered for 15 minutes.
• Add potatoes and simmer for another 30-45 minutes until veggies are tender. (Can add more water if running low, but will need to add a bit more ketchup also.).
• If needed, make a roux with cornstarch and water and thicken the sauce to your liking.
• Add meat back to pot and heat through.
• Enjoy!

GRANDMA DREXLER'S BAVARIAN GOULASH

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion and garlic in melted butter until the onion is golden brown, 10 to 15 minutes.
• Stir pork, marjoram, paprika, salt, basil, dill, and mustard powder into the onion mixture; cook and stir until pork is only slightly pink in the center, 5 to 7 minutes.
• Pour about half the water over the pork mixture. Add sauerkraut and sour cream; stir. Bring the mixture to a boil and add remaining water; cook at a boil until thickened, about 15 minutes.