Bayrischer Gulasch German Goulash Stew Crock Pot Or Oven Recipes

GULASCHSUPPE

Steps:

• Cut peppers in half and remove the stalks, seeds and white ribs.
• Wash and cut into fine stripes.
• Remove the skins of the tomatoes.
• (Placing them in boiling water briefly then immersing into ice water will cause the tomato to blister the skin can be easily removed. You do not want to cook them.) Remove core and cut tomatoes into quarters.
• Rinse beef with cold water and pat dry.
• Cut into small cubes.
• Melt vegetable fat and brown the meat.
• Add stock and simmer for 30 minutes.
• Add the vegetables and tomato puree and season with salt, pepper, paprika, caraway seeds and marjoram.
• Simmer for another 15 minutes.
• If needed add additional salt, pepper, paprika and Tabasco sauce to taste.

GULASCH (GERMAN STEW)

Steps:

• Cut onion in half and slice.
• In a large soup pot melt half of the butter and fry the garlic and onion for 5 minutes, stirring occasionally.
• Cut the bell peppers in half, take the seeds out and slice lengthwise.
• Add to the onions, fry for another 5 minutes, stirring occasionally.
• If it isn't already, cut the meat into 1 inch cubes.
• Take the onions and bell peppers out of the pot with a slotted spoon, set aside.
• Brown the meat on all sides.
• Sprinkle the flour on top of the meat and stir to coat.
• Quickly add the beef broth.
• Stir well.
• Add the sour cream and spices and mix well.
• Return the onions and bell peppers to the pot.
• Cover and bring to a boil.
• Lower heat and simmer covered for 30 minutes.
• Stir occasionally.
• Cook pasta according to package directions.
• Set aside.
• Cut mushrooms in big chunks.
• In a medium frying pan melt remaining butter and fry mushrooms for 5-10 minutes.
• When the stew is fully cooked add the mushrooms and return to boiling.
• Let simmer for another 3-5 minutes, stir well and serve on top of pasta.