German beef goulash
If I hear the words beef goulash, I immediately think COMFORT. Melt in your mouth beef cubes which are simmered for a long time in an aromatic broth, consisting of lots of onions, red wine, tomato paste and spices. Accompanied by a bowl of steaming potato mash, rich Spätzle or buttery tagliatelle. Almost every household in Germany has their own recipe, passed on through generations of eager cooks. So have a look at my first version of this old time classic and let me know what you think…
Ingredients
- 45 ml canola oil
- 2 large yellow onions
- 1 kg beef goulash cubes
- 2 tbsp ground paprika
- 3 ml cayenne pepper
- 3 garlic cloves, minced
- 600 ml beef stock
- 30 ml tomato paste
- 300 ml dry red wine
- 1 tin corn kernels
- salt and pepper
- 2 tbsp maizena
- 1/2 bunch parsley, chopped finely
Instructions
- Heat the oil in a large cast iron pot and fry the onions until they slightly browned.Add the meat to the onions and brown it from all sides.Put in the paprika powder, the cayenne pepper, the garlic, beef stock, tomato paste and red wine. Season everything with salt and pepper.Cover the pot with a lid and let the goulash simmer for two to three hours or until the meat is tender.Add the corn kernels and simmer for another 15 minutes.Mix the maizena with a little bit of water and pour the mixture into the goulash to thicken the sauce.Check the seasoning again and scatter the parsley over the stew before you serve the goulash with Spätzle (German pasta), mashed potatoes or crusty fresh bread.Find the recipe for Spätzle under pasta recipes.