German Goulash. A northern German tradition is to serve the goulash over boiled potatoes. In southern German, it needs to be served with Spätzle, a homemade noodle. Above, I've served it with creamed Brussels.

I don't have an answer for you, but I can tell you that this German Goulash recipe is the best there ever was. This German goulash recipe is one of my favorite cold-weather meals because the awesome flavor continues to develop as it sits. While there is some simmer time involved, it's worth every single. You can cook German Goulash using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of German Goulash

Prepare 250 grams of Stewing beef.
Prepare 1 large of Onion.
You need 1 large of Carrot.
You need 1 tsp of Paprika powder.
You need 1 tbsp of Tomato paste.
You need 5 tbsp of Red wine.
Prepare 200 grams of Tinned tomatoes.
Prepare 1/4 of of each Red and green peppers.
Prepare 1 large of Potato.
Prepare 2 tbsp of Vegetable oil.
You need 1/2 tsp of A) Salt.
Prepare 2 pinch of A) Cumin powder.
You need 2 pinch of A) Cayenne pepper.
It's 1 dash of A) Pepper.

Classic German goulash recipe: beef, beef broth, onions, tomato paste, sweet paprika and other spices. This recipe does not use any thickeners and is naturally thick. Learn how to make a flavorful German Brewery Gulasch. This dish is an absolute crowd pleaser that you should serve at your next dinner party.

German Goulash step by step

Mince the onion, carrot and red and green peppers. Roughly cube the potato..
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..
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..
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..
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..
Season with the A) ingredients, and it's finished..
In restaurants, this is usually served with German breads, such as rye..
This is also delicious made using a mix of beef and pork..
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..
Finish with a dash of single cream to round off the flavor..

And the Never-Ending Goulash That isn't Goulash. There is no macaroni in Goulash, although I do usually serve it with Spaetzle, which is. My mom used to make this authentic German Goulash Soup Recipe in Winter when things cooled off. It's not as thick and hearty as regular Goulash…. but it warms you to your bones. The German Goulash soup is a traditional soup especially served on New years Eve, the night where people everywhere are celebrating the last hours of the old year.