Goulasch Recipe

I am not a food blogger, nor am I a photographer, but a co-worker wanted my German Goulasch recipe, so I picked up my iPhone 4 – yes, 4 – and I started taking pictures as I whipped up a delicious meal. This post won’t be as beautiful as a seasoned (see what I did there?) food blogger’s post would be, but one thing is certain… the recipe is deeeeeelish!

Ingredients will be in English and German and measurements in standard and metric. First I’ll put all the ingredients together, then I’ll break it down in pieces. I find when it’s organized this way, things in the kitchen are much less hectic. Also, don’t let the ingredients list overwhelm you. Most of it is seasonings you’ll likely already have in your cabinet. Feel free to play around with it, too. I never actually measured my seasonings until yesterday. 🙂

INGREDIENTS
1 Tbsp oil/1 EL öl
3-4 small onions/3-4 kleine Zwiebeln
2-3 garlic cloves/2-3 Knoblauchzehen
1.3 lbs good quality stew or goulash meat/600g Rindergoulasch
____________________________________________
SEASONING FOR THE MEAT
1/2 Tbsp/Ein halb EL of the following:
Sweet Paprika/Edelsüß Paprika
Spicy or hot paprika/Paprika scharf
Chili powder/Chili Gewürz

1/2 Tsp/Ein halb TL of the following:
Garlic powder/Knoblauch granuliert
Dried Parsley/Petersilie
*Tomato Mozzarella spice/Tomaten Mozzarella würzer
Onion powder/Zwiebeln granuliert
Thyme/Thymian
Marjoram/Majoran
*This is a recent addition to the recipe and may not be available outside of Germany. Feel free to omit.

1/4 Tsp/Ein viertel TL of the following:
Salt/Salz
Pepper/Pfeffer
END OF MEAT SEASONING
_______________________________________________
2 Tbsp Tomato paste/2 EL Tomatenmark
2 Cups Beef broth/Halb liter Fleischbrühe – I had to use chicken/Hühner because I was out of beef and it tasted just fine.
6 oz. Red wine/187 ml Rotwein – Guys, don’t skip this. It makes the dish!
*1 pkg spicy brown gravy/1 Packung braten Soße
**9 oz. Uncooked noodles/255 g band Nudeln
*Braten Soße is a delicious sauce that is traditionally served on top of meat. The best thing I can think to compare it to is like a spicy, dark brown gravy. It has a thickener in it and gives an extra punch of flavor. If you don’t know what to use, you can try a little water and cornstarch and maybe mix your beef broth a little stronger (low sodium though, or it’ll be too salty).

**We use something similar to egg noodles but not quite so thick. Each noodle is about as thick as a lasagna noodle, but maybe 1/4″ wide and 4-5″ long.

END OF INGREDIENTS LIST!!! FINALLY!
Look, guys. I know that seems like a lot, but don’t get overwhelmed. It only took me about a half hour to prepare everything, and then I put my feet up and let it simmer. You can do this!

Step 1:
Heat the oil on medium in a deep skillet or pot. Chop the onions as big or small as you like, mince the garlic, and add everything to the oil to sauté. While the onions and garlic are sautéing, you can work on mixing the ingredients for the seasoning.

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STEP 2:
To keep you from having to scroll back up, I’ll list the ingredients for the seasoning again here. Put them all in a small bowl and give it a little stir to make sure everything is combined. Also, be sure to add your salt last. I’ve found that since it’s heavier, it stays at the bottom of the bowl if you add it first. Then you have some meat with a lot of salt and some meat with none.

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1/2 Tbsp/Ein halb EL of the following:
Sweet Paprika/Edelsüß Paprika
Spicy or hot paprika/Paprika scharf
Chili powder/Chili Gewürz

1/2 Tsp/Ein halb TL of the following:
Garlic powder/Knoblauch granuliert
Dried Parsley/Petersilie
*Tomato Mozzarella spice/Tomaten Mozzarella würzer
Onion powder/Zwiebeln granuliert
Thyme/Thymian
Marjoram/Majoran
*This is a recent addition to the recipe and may not be available outside of Germany. Feel free to omit.

1/4 Tsp/Ein viertel TL of the following:
Salt/Salz
Pepper/Pfeffer

Step 3:
Using a fork, dip each individual piece of meat into the dried seasoning. No need to roll it around and coat all sides. I just plunk it in the seasoning and throw it in the hot pan with the onions. This ensures that every piece of meat is perfectly seasoned. Just move the onions to the side to make room for the meat. If you run out of room, toss the onions on top of the meat that’s already in the pan. Any seasoning you have left over should just be sprinkled over the cooking meat.

Go ahead and let this cook, uncovered, for 5-10 minutes. This is my favorite time to put all the seasonings back in the cabinet, wipe down the counters, and put any dirty dishes in the dishwasher. Or you can just leave the kitchen a mess, put your feet up, and let your kids clean it all up after dinner like my mom always did. 😉

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Step 4:
Add the tomato paste and stir to incorporate. I’ve found that German recipes very often call for tomato paste, and it makes a huge difference in the taste of the meal, so please don’t skip it! Once incorporated, add the 2 cups of broth (preferably beef, but chicken will do – or even vegetable in a pinch), and add the wine. Here in Germany, we get these tiny bottles of red Californian wine for 1€. I always have some on-hand for this type of thing. This Cabernet Sauvignon comes from Gallo Family Vineyards in California.

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Step 5:
Now we’re done for a while. Put the lid on that baby and let it simmer. There’s no real time limit on this meal. We get our meat from the butcher so it’s high quality and doesn’t have to cook forever and a day to get tender like a lot of stew meats do. I prefer to let it simmer for a full hour, but I come back after 30 minutes to start the water for the noodles and add the last ingredient.

Step 6:
So, you’ve rested your feet for at least 30 minutes. Now get back in the kitchen and add the braten Soße (spicy brown gravy???). I just dump it right in the pan with everything else. It’ll thicken the sauce. Again, if you don’t have this ingredient, try a mixture of water and cornstarch. This meal is already packed full of flavor so I don’t think you’ll miss out on the sauce too much. Anyway, give it a stir and put the lid back on.

img_8013

Step 7:
Cook the noodles according to the directions. I use half a bag of these noodles:

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Step 8:
Serve the goulasch on top of the noodles and prepare to say ‘mmmmmmm! 🙂

I know it looks like a lot, but it’s really so easy to make! Enjoy!!!

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2 Comments Add yours

  1. Beth says:

    We make Goulasch pretty often as well. We have a different recipe and don’t use a sauce packet, but the end result is essentially the same. However, we use at least 1 kg to 1200g of meat (mixed pork and beef – pork is cheaper!), freeze some of the leftovers, and have a perfect solution for days when we don’t feel like cooking. It reheats _very_ well. One thing to try – and this comes from a dear Austrian friend who nearly shouted it at us repeatedly – Goulasch must be cooked the day before! 🙂 Doing so allows all the tastes to blend better as the meat rests in the sauce, and it’s even more delicious the next day. Probably that’s all psychological, but we’re afraid to defy our friend. So on a pizza night we also make Goulasch, and that’s our dinner the next night with noodles and baguette.

    Happy cooking!

    1. Ohhhhh!!! Thanks for the tip about freezing it! I always thought of it as something that needs to be eaten fresh, but I’ll definitely try bigger batches in the future and freeze the leftovers! That would be a super meal to have on-hand when I’m too exhausted or busy to cook!

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