German Goulash beef stew is actually a dish from Hungary but is became very popular in Germany as well. This is an authentic German recipe. Goulash has two options:
1. Enjoy it as a stew, or
2. enjoy it as a soup, the Goulash soup.
The Goulash soup has become a traditional New years Eve soup, served shortly after mid night.
The Goulash soup can be spiced to taste with more or less Cayenne pepper or completely without and only with Hungarian Paprika powder.When cooked right the beef should be very tender. Happy Cooking!
Ingredients German Goulash Beef Stew
1,5 kg beef (shoulder)
2 garlic cloves (optional)
3-4 med onions
150 g bacon or Speck (optional)
1-2 tbsp clarified butter
400 ml red wine (or water)
2 tablespoon ground paprika (red Hungarian pepper, mild, medium or hot to taste)
salt, pepper; additional water as needed
Cooking Instructions Authentic German Goulash Beef Stew
- Peel onions and garlic; chop both fine.
- Wash the meat and cut it into cubes if it is not already cut. Dry on kitchen paper.
- Cut bacon/speck into very small cubes.
- Heat oil, lard or butter in a big pot.
- Add onions and bacon and saute for 1-2 minutes.
- The meat is added in small portions, brown it slightly from all sides, spice with salt and pepper and paprika
- Dust the meat with some flour.
- Add red wine and let cook for 3-5 minutes.
- Fill up with water until the meat is covered.
- Let cook on low heat for 1.5-2 hours; the first 90 minutes with a lid, the remaining 30 minutes without.
- Spice as needed.
Tips: 15 minutes before the meat is done, add sliced mushrooms. Or add carrots (sliced) and potatoes (cubes) after the meat has cooked for 15 minutes.
Serve it with mashed or boiled potatoes, ribbon pasta, Spaetzle or Knoedel (dumplings), red cabbage, seasonal vegetable, lettuce salad.