RINDERGULASCH (GERMAN BEEF GOULASH)
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
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
BAYRISCHER GULASCH: GERMAN GOULASH STEW - CROCK POT OR OVEN
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
Provided by French Tart
Categories Stew
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.).
Nutrition Facts : Calories 416.6, Fat 11.9, SaturatedFat 3.7, Cholesterol 96.8, Sodium 154.9, Carbohydrate 37.2, Fiber 6.2, Sugar 6.7, Protein 37.6
BEEF GOULASH
Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper
Provided by Member recipe by sweetunique
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
- Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
- Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
- Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
- Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium
GERMAN GOULASH
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
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
WOLFGANG'S BEEF GOULASH
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
- Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
- Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
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
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
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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