Best German Beef Goulash Recipes

Rindergulasch (German Beef Goulash) image

Provided by HeatherFeather

Categories Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick bacon, finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tablespoons bacon grease or 2 tablespoons lard
2 teaspoons sweet Hungarian paprika
3 tablespoons tomato paste
5 1/8 cups beef broth
1 lemon, zest of,finely grated
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram, stemmed and finely chopped
salt, to taste
black pepper, to taste
fresh cooked egg noodles or spaetzle noodles, to serve over

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

Rindergulasch (German Beef Goulash) image

Provided by @MakeItYours

Number Of Ingredients 15

1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick bacon, finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tablespoons butter or 2 tablespoons bacon grease or 2 tablespoons lard
2 teaspoons sweet Hungarian paprika
3 tablespoons tomato paste
5 1/8 cups beef broth
1 lemon, zest of,finely grated
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram, stemmed and finely chopped
salt, to taste
black pepper, to taste
fresh cooked egg noodles or spaetzle noodles, to serve over

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.

GERMAN BEEF GOULASH image

Number Of Ingredients 32

Goulash
2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spaetzle, recipe follows
Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
Spaetzle:
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsley

Steps:

Goulash 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. Spaetzle 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