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Old Fashioned German Goulash

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Old Fashioned German Goulash
Old Fashioned German Goulash
This image courtesy of recipelion.com

Enjoy the comforts of classic home cooking with this easy recipe for Old Fashioned German Goulash. Made with beef, carrots, potatoes and all of your favorite seasonings, there is no way you can go wrong with a great goulash recipe like this one. It is a family favorite across all generations – grandparents, parents, and kids! We can guarantee that you family will love it just as much as ours does.

When the weather starts getting chilly, just turn to hearty and comforting goulash recipes and you'll be set for the season. It’s more filling than soup, which makes it the perfect dinner for chilly fall and winter nights. This classic German recipe has been tried and tested for years, so you know that you’re getting the best possible dinner with this recipe. Of all the German recipes we've come across, this one has to be one of our all-time favorites.

Please note: The video shown is not the same as the one listed below. The recipes are similar but not exactly the same. Both recipes were made in our test kitchen. The recipe for the video shown can be found here:  Great Gran's Greatest Goulash.

Serves6

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 pounds beef chuck or round, cut into 1 1/2 inch cubes
  • 2 cups onion, cut in 1 inch pieces
  • 1 large clove garlic, finely minced
  • 2 teaspoons 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
  • 2-3 carrots, cut into 1 inch pieces
  • 1 (20-ounce) can whole peeled tomatoes, undrained (see note)
  • 1 1/2 cup dry red wine
  • 1 pound wide, home-style noodles
  • 1 tablespoon butter
  • 2 teaspoons minced parsley

Instructions

  1. In a Dutch oven, place oil and heat pan on medium high until oil sizzles.

  2. Add half the beef and brown well, about 5 minutes, stirring once or twice. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining beef.

  3. Return first batch of browned beef to the pan, add onion, garlic and spices and continue to cook, stirring often, for 5 minutes or until onions are translucent.

  4. 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. Continue to simmer 2 – 3 hours, checking and stirring once or twice -  add a bit of water if the liquid evaporates before the time is up.

  5. When ready to serve, boil the noodles as the package directs. Drain and toss with optional butter and parsley. Serve noodles with the goulash.

Notes:

  1. "Goulash" is simply another word for stew and is popular in many countries, with the spices changing according to local custom. The stew is traditionally served ladled over buttered noodles.

  2. You may use the tomatoes as they come from the can, or cut them roughly into 1-inch pieces before adding.

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This certainly looks like a yummy stew and I am definitely going to make it. I did have the idea though that this could be cooked in a slow cooker. Just follow steps 1 through 4 but cook the dish in a slow cooker instead of a dutch oven. Then you can cook it whilst at work and when you come home prepare the noodles and you have a great meal.

I have been using smoked paprika a lot lately in my cooking, and I think it would be great in this dish. My grandmother "Oma" made a dish like this whenever company came over to visit. However she did not use any carrots or potatoes. She would make homemade spaetzle noodles and serve the meat / gravy over them.

German recipe? Well, being German I can say that this one is very similar to the one I've made for years. Many times, though, I'll make it without the potatoes and serve it over potatoes. Using noodles is more of a southern Germany tradition. Some would say goulash is Hungarian. Well, I believe it has its roots there, but we Germans know when something is really good and like to adapt it to our tastes. And yes, I love to add paprika to mine. Do try it with smoked paprika ... adds such a nice depth of flavor!

Sorry to say but this is not goulash, take it from me I lived in Germany for 11 years and have been married to a German gal for 21 years and counting. This recipe described here is for Eintopf which means one-pot or better know in English as beff stew. I included a picture of what real German goulash looks like served with a side of spaetzli, one can also make potato dumplings, potato pancakes or dampfknodels to go along with it.

I've never tried any other German goulash recipe before, so I have nothing to compare this to. In fact, the only goulash I ever eat is American. Anyway, this this pretty much tasted like beef stew to me, so I'm not sure what the difference is between normal beef stew and German goulash.

I really enjoyed this! It had plenty of flavor and was super filling.

I think there was too much wine. Maybe only a cup was necessary. I'd also add a bay leave and black pepper when cooking.

A bowl of this on a winter day sounds perfect! I will be making it again.

I had to try this recipe as it is so like my mother's recipe for Hungarian Gulyas Soup (Goulash), which her mother who came from Austria-Hungary, taught to her. This is a very tasty soup, but it left me hungry for the Hungarian version. The primary differences are adding chopped green pepper and celery, and adding a heaping teaspoonful of caraway seed in place of the dried herbs. I use stew meat or I cut up a pot roast myself. I use beef broth or water instead of red wine. The rest of the recipe is basically as given here. If you like this, as I did, you must try the Hungarian version. And it is even better the next day! - no sour cream and no dumplings.

Well then garyccook.... How bout you posting your version so we all can savor the flavor of real German goulash.?

The recipe for old time german goulash is totally not correct. I lived in Germany for 25 of the last 48 years (been married to a german woman for 48 years). German goulash is not made like your recipe.

I agree... That recipe has French herbs thrown in there, and Paprika, which is a "Hungarian thing".

what can be used instead of wine.

What type of BEEF? =..=

YUMMY, HEARTY AND HEALTHY!

I use equal amounts of cubed beef, pork and diced onions! I omit carrots and potatoes; sometimes I add sour cream just before serving. That's my German Goulash (Unterfranken), but I guess it depends on what region you live in.

Is this supposed to use ground beef or some kind of diced beef?

Information was received for German goulash,was very simple i will enjoy serving this dish to friends and family...

regular size

What size can of tomatoes?

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