German Goulash or Beef Stew

Goulash is actually a dish from Hungary but we Germans have adapted it and it has become quite popular. First of all this dish has two faces: One is the soup and the other one the stew. I remember that the soup was often made as a New years Eve Snack right after midnight. It was the first dish of the New Year.
The soup can be hot and spicy or just mild, but whatever you choose, it is delicious! I promise I will post the German recipe for the Goulash soup as soon as possible. First I want to give you the recipe for the stew. I like it because the beef become very tender and the Paprika adds the nice red color and some spicy taste. I personally like to eat Goulash with rice which is not typically German. I just love rice…

What you’ll need
1 kg onions
3 garlic cloves
1,5 kg beef (shoulder)
150 g bacon or Speck
cooking oil (olive oil, lard or butter)
400 ml white wine

2 tablespoon ground paprika (red Hungarian pepper, mild, medium or hot: you choose)

salt, pepper
water as needed

How to make it

– Peel onions and garlic; chop them both in very small cubes
Wash the meat and cut it into cubes (German butchers cut the meat; I always ask if they can cut it, saves me  a some time)
– Cut bacon speck into very small cubes
– Heat oil, lard or butter  in a big pot
– add onions and bacon and fry them a bit 
– add meat in small portions until it is slightly brown, add salt and pepper
– add ground paprika and mix it well with the meat
– add white wine and let it cook for 3-5 minutes so everything is mixed well

– fill it up with water until the meat is covered
– let it cook on low heat for 2 hours; the first 90 minutes with a lid, the remaining 30 minutes without
– spice it as needed.

Serve it with mashed potatoes, Spaetzle or Knoedel (dumplings) and green salad (or rice 🙂


About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
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