GOULASH GERMAN RECIPE RECIPES

Name: Traditional German Goulash
Cook time: 1 h
Total time: 2 h 30 min
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 3 tablespoons canola oil; 2 onions, choppedu00A0; 2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloinu00A0; 1 1/2 tablespoons chopped garlicu00A0; 1/2 tablespoon caraway seedsu00A0; 3 tablespoons paprikau00A0; 1 1/2 tablespoons Montreal steak seasoningu00A0; 1 teaspoon onion powderu00A0; 1/2 teaspoon cayenne powder, or more for extra spiceu00A0; 1 teaspoon salt; 1 teaspoon pepperu00A0; 3 large green bell peppers, cut into 1-inch piecesu00A0; 3 large red bell peppers cut into 1-inch piecesu00A0; One 16-ounce can tomato pureeu00A0; One 6-ounce can tomato pasteu00A0; 1 1/2 cups vegetable brothu00A0; Spaetzle, egg noodles or dumplings, for serving

TRADITIONAL GERMAN GOULASH RECIPE | FOOD NETWORK

Traditional German Goulash Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons canola oil
2 onions, chopped
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
1 1/2 tablespoons chopped garlic
1/2 tablespoon caraway seeds
3 tablespoons paprika
1 1/2 tablespoons Montreal steak seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne powder, or more for extra spice
1 teaspoon salt
1 teaspoon pepper
3 large green bell peppers, cut into 1-inch pieces
3 large red bell peppers cut into 1-inch pieces
One 16-ounce can tomato puree
One 6-ounce can tomato paste
1 1/2 cups vegetable broth
Spaetzle, egg noodles or dumplings, for serving

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.

RINDERGULASCH (GERMAN BEEF GOULASH) RECIPE - FOOD.COM

Rindergulasch (German Beef Goulash) Recipe - Food.com image

A German version of beef goulash I acquired while living in Germany. Adapted from "Lieblings-Rezepte" and translated directly from the German.

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 1 hours 50 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick bacon, finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tablespoons bacon grease or 2 tablespoons lard
2 teaspoons sweet Hungarian paprika
3 tablespoons tomato paste
5 1/8 cups beef broth
1 lemon, zest of,finely grated
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram, stemmed and finely chopped
salt, to taste
black pepper, to taste
fresh cooked egg noodles or spaetzle noodles, to serve over

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.

Nutrition Facts : Calories 283.3, FatContent 19.7, SaturatedFatContent 8.3, CholesterolContent 34.5, SodiumContent 1535, CarbohydrateContent 19, FiberContent 4.4, SugarContent 8.8, ProteinContent 9.6

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