German Beef Goulash Recipes

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RINDERGULASCH (GERMAN BEEF GOULASH)



Rindergulasch (German Beef Goulash) image

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

Provided by HeatherFeather

Categories     Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

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, Fat 19.7, SaturatedFat 8.3, Cholesterol 34.5, Sodium 1535, Carbohydrate 19, Fiber 4.4, Sugar 8.8, Protein 9.6

GERMAN GOULASH



German Goulash image

German Goulash is one of those classic, versatile dinner ideas. This beef stew is packed with carrots and celery and done up in a thick red wine broth. German goulash pairs perfectly with spaetzle dumplings or potatoes - and a bit of chopped parsley on top!

Provided by Recipes From Europe

Categories     Dinner

Time 2h30m

Number Of Ingredients 13

1 pound stewing beef
1 tablespoon oil or butter
3 medium-sized onions
1 carrot (optional)
1 celery stick (optional)
1 tablespoon tomato paste
a pinch of sugar
2 teaspoons paprika
1 bay leaf (optional)
1 cup red wine
1 1/2 - 2 cups beef broth
salt and pepper to taste
2 tablespoons cornstarch (optional)

Steps:

  • Peel the onions and chop them into small pieces. Also, peel the carrot and wash the celery stick (optional). Cut the carrot and celery into slices.
  • Cut the beef into approximately 3/4 inch cubes.
  • In a large pot, melt some butter (or oil) and fry the beef on high heat for a few minutes until the outside appears to be cooked. If you want a more intense flavor, you can also fully sear the outsides. Stir regularly. Remove the beef from the pot and place the cubes into a bowl for now. Set the bowl aside.
  • Add the onions to the large pot and sauté them until translucent (or lightly brown if preferred). Add the celery and carrot and sauté these vegetables for a few minutes as well.
  • Now add the paprika, tomato paste, and a pinch of sugar. Mix well and cook on medium-high heat for a minute as well.
  • Next, add the red wine in three increments - approx. 1/3 cup at a time. Add some wine, stir it in, and then wait until it has reduced noticeably. Then add some more wine and repeat until you have used up the whole cup.
  • Re-add the beef to the pot, stir everything and then add enough beef broth so that it just covers the contents in the pot. In our case, this is usually between 1 1/2 - 2 cups of broth - it might vary slightly for you. At this stage, also add your bay leaf if you want some more flavor (optional).
  • Bring the broth to a boil, then turn down the heat to low, add the lid and let the goulash simmer on low heat for around 2 hours until the meat is very tender. Stir occasionally and add more broth as necessary (we don't usually need to do this).
  • When you are happy with the tenderness of the meat, add salt and pepper to taste.
  • Optional: Dissolve 2 tablespoons of cornstarch in a little bit of cold water in a separate mug. Add it to the pot with the goulash and stir regularly while simmering the broth until it has thickened.
  • Serve your goulash with Spätzle (egg noodles), fusilli pasta, potatoes, bread dumplings, or fresh bread.

Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Carbohydrate 15 g, Protein 9 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 802 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 6 g

CLASSIC GERMAN GOULASH



Classic German Goulash image

This savory braised beef stew is made with lots of onions, caraway seed, paprika and beef stock. It only takes 30 minutes of hands on prep and a few hours of braising. Serve this hearty, rich German Goulash over egg noodles, mashed or steamed potatoes for a delicious family dinner.

Provided by Lisa Lotts

Categories     Main Course

Time 2h30m

Number Of Ingredients 15

1 1/2 pounds onions (chopped)
2 tablespoons olive oil
2 pounds beef chuck roast or stew beef (cubed into 1 to 1 1/2" pieces)
1/2 green pepper (chopped)
3 cloves garlic (minced)
1/2 tomato (seeded and diced, (about 1/3 cup))
1 teaspoon kosher salt (divided)
1/2 teaspoon black pepper
2 tablespoons sweet Hungarian paprika
2 teaspoons dried marjoram
1 teaspoon caraway seed
2 tablespoons tomato paste
2 cups beef broth (or bouillion)
1/2 cup dry red wine
1/2 cup sour cream

Steps:

  • Place the oven rack in the center of the oven and preheat to 325°.
  • Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
  • Transfer the onions to a separate dish and set aside.
  • Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
  • Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
  • Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
  • Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.

Nutrition Facts : Calories 655 kcal, Carbohydrate 23 g, Protein 49 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 171 mg, Sodium 1309 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

TRADITIONAL GERMAN GOULASH



Traditional German Goulash image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

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.

PRESSURE COOKER GERMAN GOULASH



Pressure Cooker German Goulash image

I always think of goulash from living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
4 small onions, thinly sliced
1 cup beer or beef broth
1/2 cup dry red wine or beef broth
3 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1 tablespoon beef base
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
Hot cooked pasta

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 326 calories, Fat 19g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 468mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

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