German goulash is one of my favorite foods of all time. It’s hearty, its filling and while I will eat it any time of year cold and/or rainy days are the best for this sort thing. Personally I love to eat it over semmelknoedel (German bread dumplings), but you can put it over spaetzle or even just have it in a bowl as soup. Another one of the great aspects of this dinner is that its incredibly versatile.
This recipe calls for red wine, and it really does help with the flavor but I’ve also made this plenty of times without the wine, just switching it out for more beef broth instead.
You can serve it with the sour cream on the side as well. Though some people like to add in the sour cream to the sauce before serving which is also tasty.
German GoulashPrint This
- 1lb Stew Beef
- 2 cups Beef Broth
- 1 1/2 cups Diced Onions
- 3/4 cup Red Wine
- 3 tablespoons Vegetable Oil
- 2 tablespoons Tomato Paste
- 1.5 tablespoons Paprika
- 2 teaspoons Garlic
- 1/2 teaspoon Pepper
- 1 Bay Leaf
- Salt to taste
Brown beef and set aside.
Add vegetable oil and onions. Saute until soft. Add beef back in.
Add in paprika, garlic, pepper, salt and bay leaf along with beef broth and red wine.
Bring up to a boil and add in tomato paste.
Turn down to a simmer and allow to cook for an additional 45 minutes.
Serve in bowls as soup or ladle over semmelknoedel or spaetzle.