GERMAN GOULASH

German Goulash image

Dr Oetker's German Home Cooking - 1968 edition Sour cream or tomato puree may be added to the goulash if desired. Edited May 2010: I like to add button mushrooms while the goulash is braising.

Provided by Dreamer in Ontario

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean beef, cut into 3/4 inch cubes
8 ounces button mushrooms, cleaned (optional)
2 ounces fat or 2 tablespoons cooking oil
1 large onion, finely chopped
2 cups boiling water
salt and pepper
1 pinch paprika
1 -2 teaspoon cornstarch
1 tablespoon cold water
1 cup tomato puree (optional) or 1 cup sour cream (optional)

Steps:

Brown beef cubes on all sides in hot fat.
Add chopped onion and saute a few minutes.
Pour in boiling water, season with salt and pepper, add mushrooms if using, cover and braise gently until done (1.5 to 2 hours).
Season to taste with paprika and salt, then thicken with corn starch blended with the cold water.
Note: Sour cream or tomato puree may be added.
Serve with mashed potatoes, rice or noodles and with tomato, cucumber salad.

Nutrition Facts : Calories 309.6, Fat 21.2, SaturatedFat 9.7, Cholesterol 82.4, Sodium 75.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.6, Protein 23.9

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