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Hi, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, german goulash. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
German Goulash is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. German Goulash is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook german goulash using 14 ingredients and 10 steps. Here is how you can achieve that.
Ingredients of German Goulash:
- Prepare 250 grams Stewing beef
- Prepare 1 large Onion
- Make ready 1 large Carrot
- Make ready 1 tsp Paprika powder
- Make ready 1 tbsp Tomato paste
- Make ready 5 tbsp Red wine
- Make ready 200 grams Tinned tomatoes
- Prepare 1/4 of each Red and green peppers
- Make ready 1 large Potato
- Make ready 2 tbsp Vegetable oil
- Take 1/2 tsp A) Salt
- Get 2 pinch A) Cumin powder
- Prepare 2 pinch A) Cayenne pepper
- Make ready 1 dash A) Pepper
German goulash recipes however also benefit from the addition of flavorful German lagers, especially in the South part of the country. In Bavaria where beer is a highly esteemed recipe ingredient dark styles add lovely malty depth and roasty notes to goulash. It is an Americanized version of German Goulash… our family called this dish American Chop Suey. and it is as Chinese as German! 🙂 I grew up in Austria and true goulash is a stew served over bread dumplings or spaetzle… I like Wolfgang Puck’s recipe of Beef Goulash. You can find it on the food network.
Guide To Make German Goulash:
- Mince the onion, carrot and red and green peppers. Roughly cube the potato.
- Pour the vegetable oil into the bottom of a pot and add the beef. Fry until golden brown. Add the minced onion, and then the carrot.
- Add the paprika powder and tomato paste. Fry briefly, then add the red wine. Once the excess liquid evaporates, add the tinned tomatoes and reduce.
- Add the minced red and green peppers, cubed potato and 300 ml of water. Bring to the boil. Cover with a lid and reduce the heat to medium. Leave to stew, stirring occasionally.
- If using a regular pot as opposed to a pressure cooker, leave to stew for 2 hours (adding some water now and then if necessary). The starch from the vegetables will thicken the sauce and the beef will become tender.
- Season with the A) ingredients, and it’s finished.
- In restaurants, this is usually served with German breads, such as rye.
- This is also delicious made using a mix of beef and pork.
- Spätzle (German food, like a cross between pasta and dumplings) is another standard accompaniment for this dish. Pictured right is Spätzle with herbs kneaded into the dough.
- Finish with a dash of single cream to round off the flavor.
A typical German goulash uses roughly a one to one ratio of beef and chopped onions. Anna’s German goulash is her mother’s recipe that she’s altered for use in the slow cooker. I LOVE using the slow cooker!! And, I just love Anna Hanssen’s recipe for it! Thanks so much for sending it in so we can all enjoy it.
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