Recipe: Yummy German Goulash

German Goulash. A northern German tradition is to serve the goulash over boiled potatoes. In southern German, it needs to be served with Spätzle, a homemade noodle. Above, I've served it with creamed Brussels.

Sometimes I see goulash recipes that look like beef stew. Other times, closer to a pasta. I don't have an answer for you, but I can tell you that this German Goulash recipe is the best there ever was. You can have German Goulash using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of German Goulash

1. Prepare 250 grams of Stewing beef.
2. You need 1 large of Onion.
3. It's 1 large of Carrot.
4. Prepare 1 tsp of Paprika powder.
5. It's 1 tbsp of Tomato paste.
6. You need 5 tbsp of Red wine.
7. You need 200 grams of Tinned tomatoes.
8. Prepare 1/4 of of each Red and green peppers.
9. You need 1 large of Potato.
10. Prepare 2 tbsp of Vegetable oil.
11. You need 1/2 tsp of A) Salt.
12. You need 2 pinch of A) Cumin powder.
13. Prepare 2 pinch of A) Cayenne pepper.
14. You need 1 dash of A) Pepper.

This recipe features a German goulash soup recipe from my sister. Classic German goulash recipe: beef, beef broth, onions, tomato paste, sweet paprika and other spices. This recipe does not use any thickeners and is naturally thick. And the Never-Ending Goulash That isn't Goulash.

German Goulash instructions

1. Mince the onion, carrot and red and green peppers. Roughly cube the potato..
2. Pour the vegetable oil into the bottom of a pot and add the beef. Fry until golden brown. Add the minced onion, and then the carrot..
3. Add the paprika powder and tomato paste. Fry briefly, then add the red wine. Once the excess liquid evaporates, add the tinned tomatoes and reduce..
4. Add the minced red and green peppers, cubed potato and 300 ml of water. Bring to the boil. Cover with a lid and reduce the heat to medium. Leave to stew, stirring occasionally..
5. If using a regular pot as opposed to a pressure cooker, leave to stew for 2 hours (adding some water now and then if necessary). The starch from the vegetables will thicken the sauce and the beef will become tender..
6. Season with the A) ingredients, and it's finished..
7. In restaurants, this is usually served with German breads, such as rye..
8. This is also delicious made using a mix of beef and pork..
9. Spätzle (German food, like a cross between pasta and dumplings) is another standard accompaniment for this dish. Pictured right is Spätzle with herbs kneaded into the dough..
10. Finish with a dash of single cream to round off the flavor..

There is no macaroni in Goulash, although I do usually serve it with Spaetzle, which is. My mom used to make this authentic German Goulash Soup Recipe in Winter when things cooled off. It's not as thick and hearty as regular Goulash…. but it warms you to your bones. My mothers German goulash recipe to me is the definition of comfort food. The meat is tender, falls apart with the slightest twist of a fork, with a rich and slightly creamy sauce.