Recipe: Tasty German Goulash

German Goulash. Learn how to make goulash, aka Gulasch, the way Oma (that's me) makes it! It's one of my best beef recipes and it's similar to a Hungarian goulash recipe. The main difference is that the Hungarian ones usually have potatoes added and the German ones don't.

Both are great mind you, but this hearty German goulash is like nothing you've ever tasted! This is more than a stew - it's an experience and it tastes better than I can describe. It's one of those dishes that needs little introduction and no other companion besides. You can have German Goulash using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of German Goulash

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

German goulash recipes however also benefit from the addition of flavorful German lagers, especially in the South part of the country. In Bavaria where beer is a highly esteemed recipe ingredient dark styles add lovely malty depth and roasty notes to goulash. A typical German goulash uses roughly a one to one ratio of beef and chopped onions. Anna's German goulash is her mother's recipe that she's altered for use in the slow cooker.

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..

I LOVE using the slow cooker!! And, I just love Anna Hanssen's recipe for it! Thanks so much for sending it in so we can all enjoy it. Goulash, aka Gulasch, is such a traditional German food. I'm used to having it over boiled potatoes.