German goulash

German Goulash (Rindergulasch mit Paprika)

German Goulash

Recipe from Facebook German food and bread group

German goulash

(Rindergulasch mit Paprika)

• 4.5 lbs stew beef
• 3 T oil
• Salt and pepper
• 3 cups onions, chopped
• 4 cloves garlic
• 2 tablespoons Paprika
• 1.5 cups red wine
• 2 Tablespoons better than bouillon beef
• 1/4 cup tomato paste
• 1 tsp dry rosemary
• 2 tsp marjoram leaves
• 1 tsp caraway seeds
• 2 bay leaves
• 4 cups beef broth
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

DIRECTIONS:

• 4.5 lbs stew beef
• 3 T oil

Salt and pepper beef and let sit at least 1 hour. (Up to overnight)

In hot oil, brown beef over medium heat in small batches. Set aside beef.

• 3 cup cubed onions: Add onion to pan, saute 5-8 mins until softened stirring periodically.

• 4 cloves garlic: Add garlic, stir in cooking 1-2 mins 1 Tablespoons (slightly heaping) flour

2 Tablespoons paprika: Sir into onions/garlic to coat

1.5 C red wine: Stir in wine scrapping bottom to mix in fond (crispy cooked

Add:

• 2 Tablespoons better than bouillon beef
• 1/4 cup tomato paste
• 1 tsp dry rosemary
• 2 tsp marjoram leaves
• 1 tsp caraway seeds
• 2 bay leaves
• 4 Cups beef broth

Add Seared beef and all juices.

Mix and bring to a simmer. Simmer (very low simmer don’t boil) for 2-2.5 hours until beef is tender.

1 red, 1 yellow bell pepper, cubed.

Add peppers and simmer 20 more mins until tender.

If sauce is too thin, add broth or water to thin. Sauce should be a thick gravy.

This can be served with spetzle, potato dumplings, boiled potatoes, or just eaten with fresh bread to sop up the juices. Keep in the fridge up to 3 days. Freezes very well.