Old School German Goulash
Have a hodgepodge of leftovers in your fridge? Chances are most of them can find a home in this tasty goulash recipe!
Old School German Goulash is one of those recipes that you can really warm up to. Made with beef and served over noodles, this recipe is ultra comforting and super hearty. You can eat this as a meal and be perfectly satisfied.
This is one of those recipes that really uses everything but the kitchen sink, making it a great meal to make when you need to clean out the fridge or use up ingredients. As long as you've got the basics, this recipe will turn out delicious with a few modifications here and there. Don't have any garlic on hand? Or you toss in a shallot in place of some of the onion? No problem. You're still in for a treat.
Enjoy this recipe on those cold winter nights when you just need something comforting to eat for dinner that will warm your bones.
Serves6
Ingredients
- 1 tablespoon olive or vegetable oil
- 2 pound beef chuck or round, cut into 1.5-inch cubes
- 2 cup onion, cut in 1 inch pieces
- 1 large clove garlic, finely minced
- 2 teaspoon sweet paprika
- 1 small bay leaf
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dry thyme
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 medium potatoes, cut into 1 inch cubes
- 2 carrots, cut into 1 inch pieces
- 1 (20-ounce) can whole peeled tomatoes, undrained
- 1 1/2 cup dry red wine
- 1 pound wide, home-style noodles
- 1 tablespoon butter
- 2 teaspoon minced parsley
Instructions
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In a Dutch oven, pour in oil and heat pan on medium high until oil sizzles.
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Add half the beef and brown well (about 5 minutes) stirring and turning over meat as you go. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining half of beef.
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Return first batch of browned beef to the pan, add onion, garlic, and spices and continue to cook and stirring often for 5 minutes. Onions should be translucent.
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Return any drained juices from the meat to the pot, add the potatoes, carrots, tomatoes, and wine to the pan and bring to a boil. Lower heat to lowest setting and cover the pot. Continue to simmer for 2-3 hours, checking and stirring once or twice. Add a bit of water if the liquid evaporates before the time is up so that the meat stays moist.
- When ready to serve, cook the noodles per package instructions. Drain water and toss with optional butter and parsley. Serve goulash on top of a bowl of noodles.