Traditional German Goulash Food

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.

AUTHENTIC GERMAN GOULASH RECIPE

Steps:

• Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside.
• Chop the onions, carrots, and celeriac.
• Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don't let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.
• Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly.
• Add both kinds of paprika powder and stir well to combine.
• Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don't add salt now; it all depends on the stock you are using.
• Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.
• Adjust the taste with salt and pepper.
• The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to reduce more. However, I seldom find that necessary; it's usually as thick as we like after the initial cooking time.

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.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut meat into 1-inch cubes then salt.
• Chop onions and brown in oil.
• Add beef and paprika, simmer for 1 hour.
• Add water, potatoes, bay leaf, and pepper.
• Cover and simmer for 40 minutes.
• Separately mix Bisquick and milk.
• Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
• Cover and cook for 10 minutes.
• Serve over cooked, wide egg noodles, top with a dollop of sour cream.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.