Rindergulasch Beef Goulash Recipes

RINDERGULASCH (BEEF GOULASH)

Steps:

• Heat vegetable oil in a large fry pan or Dutch oven.
• Add meat cubes and brown well, approximately 10 minutes.
• Stir in onions; cook until soft.
• Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
• Blend thoroughly.
• Pour in hot water; cover and simmer gently about 1 1/2 hours.
• In a small jar or container, shake or blend flour with cold water.
• Be sure to break up all lumps.
• Add to meat about 7 minutes before the end of the cooking time.
• Stir constantly until sauce is thickened and bubbling.
• Remove from heat, check the flavour adding more salt and pepper as required.
• Stir in cream if using.
• Serve with noodles, rice or potatoes.

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.

VIENNESE GOULASH (WIENER RINDSGULASCH)

Steps:

• Heat the oil in a large pot and brown the beef cubes.
• Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
• Add the tomato paste, paprika and the rest of the seasonings and stir well.
• Add the stock and stir well again.
• Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
• Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).