Gulasch German Stew Recipes

RINDERGULASCH (GERMAN BEEF GOULASH)

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.

BAYRISCHER GULASCH: GERMAN GOULASH STEW - CROCK POT OR OVEN

Steps:

• Heat olive oil in a casserole, add meat and pan fry until brown.
• Add onion and heat until transparent.
• Then add carrots, potatoes and herbs and stir for a few minutes.
• Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
• Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
• Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).

TRADITIONAL GERMAN GOULASH

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.

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.