Gulasch German Stew Food

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 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.

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.

GULASCH (GERMAN STEW)

Steps:

• Cut onion in half and slice.
• In a large soup pot melt half of the butter and fry the garlic and onion for 5 minutes, stirring occasionally.
• Cut the bell peppers in half, take the seeds out and slice lengthwise.
• Add to the onions, fry for another 5 minutes, stirring occasionally.
• If it isn't already, cut the meat into 1 inch cubes.
• Take the onions and bell peppers out of the pot with a slotted spoon, set aside.
• Brown the meat on all sides.
• Sprinkle the flour on top of the meat and stir to coat.
• Quickly add the beef broth.
• Stir well.
• Add the sour cream and spices and mix well.
• Return the onions and bell peppers to the pot.
• Cover and bring to a boil.
• Lower heat and simmer covered for 30 minutes.
• Stir occasionally.
• Cook pasta according to package directions.
• Set aside.
• Cut mushrooms in big chunks.
• In a medium frying pan melt remaining butter and fry mushrooms for 5-10 minutes.
• When the stew is fully cooked add the mushrooms and return to boiling.
• Let simmer for another 3-5 minutes, stir well and serve on top of pasta.