German goulash
Votes: 17
Time: 2 hours 40 minutes 2 hours 40 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A detailed recipe for this German dish with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg lean beef, trimmed of sinew and fat, for stewing (for example, from the eye muscle) and/or pork tenderloin
- 3 tbsp. l. canola oil
- 2 chopped onions
- 1.5 tbsp chopped garlic
- 1/2 tbsp. caraway seeds
- 3 tbsp paprika
- 1.5 tbsp Montreal steak seasoning
- 1 tsp onion powder
- 1/2 tsp cayenne pepper powder, or a little more for a spicier flavor
- 1 teaspoon of salt
- 1 teaspoon pepper
- 3 large green bell peppers, diced
- 3 large red bell peppers, diced
- 450 gr. tomato puree
- 1 can (170 g) of tomato paste
- 1.5 cups vegetable broth
- Egg noodles, spaetzle or dumplings for serving
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Cooking the dish according to the recipe:
- Heat 1/2 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, 10-12 minutes.
In a large Dutch oven, heat the remaining 2.5 tablespoons of canola oil over medium-high heat and sauté the meat until well browned. Add the caramelized onion, garlic, and cumin seeds. Cook for 1 minute, then add the paprika, Montreal steak seasoning, onion powder, cayenne pepper powder, salt, and pepper. - Add green and red bell peppers, stir and cook until fragrant, about 2 more minutes.
Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the pan, scraping up any bits stuck to the bottom.
Bring the contents of the roasting pan to a gentle simmer and cook, stirring occasionally, until the meat is tender, about 90 minutes. Serve with pasta as a side dish: spaetzle, egg noodles, or dumplings (see recipe). Gnocchi).
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