Best Gulasch German Stew Recipes

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven image

Provided by French Tart

Categories Stew

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs lean and trimmed stewing beef
2 big onions, peeled and diced
2 -4 tablespoons olive oil
1 tablespoon dried herbs (such as thyme, rosemary and marjoram)
3 -4 teaspoons sweet red paprika
2 large carrots, peeled and diced
4 potatoes, peeled and diced
1 (425 g) can peeled tomatoes
1 tablespoon tomato puree
2 teaspoons garlic powder or 2 peeled crushed fresh garlic cloves
1 teaspoon caraway seed
0.5 (325 ml) bottle red wine
salt & freshly ground black pepper
sour cream, to serve

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

Gulasch (german Stew) image

Provided by Steph Doll

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Steps:

Cut onion in half and slice.
In a large soup pot melt half of the butter and fry the garlic and onion for 5 minutes, stirring occasionally.
Cut the bell peppers in half, take the seeds out and slice lengthwise.
Add to the onions, fry for another 5 minutes, stirring occasionally.
If it isn't already, cut the meat into 1 inch cubes.
Take the onions and bell peppers out of the pot with a slotted spoon, set aside.
Brown the meat on all sides.
Sprinkle the flour on top of the meat and stir to coat.
Quickly add the beef broth.
Stir well.
Add the sour cream and spices and mix well.
Return the onions and bell peppers to the pot.
Cover and bring to a boil.
Lower heat and simmer covered for 30 minutes.
Stir occasionally.
Cook pasta according to package directions.
Set aside.
Cut mushrooms in big chunks.
In a medium frying pan melt remaining butter and fry mushrooms for 5-10 minutes.
When the stew is fully cooked add the mushrooms and return to boiling.
Let simmer for another 3-5 minutes, stir well and serve on top of pasta.