German Goulash Beef Stew
German Goulash Beef Stew is called Rindergulasch in Germany. A traditional Old Time favorite dish.
Ingredients for German Goulash Beef Stew:
- 1500 g (3.25 lbs) of beef bottom round roast OR cut goulasch
- 500 g (17.5 oz) of sliced onions
- 60 g (2.10 oz) of sliced carrots
- ½ of diced red bell pepper
- ½ of diced green bell pepper
- ½ of diced yellow bell pepper
- ½ – ¾ of fresh diced chili pepper
- 3 cloves of diced garlic
- 1 diced tomato
- 1 tablespoon of sour cream
- 2–3 tablespoons of Cognac OR Wine
- 3 tablespoons of sunflower oil
- ground cloves
- 1 l (1.05 qt) of water
- 1–2 tablespoons of potato starch OR corn starch
Preparation of German Goulash Beef Stew:
If you are using a roast, cut the meat into your desired cube sizes. Heat up the oil in a saucepan and brown the beef. Add in the onions. When the onions are transparent, add the garlic and then the chili pepper. Stir well. Now add in the diced bell peppers, tomatoes and carrots. Stir again until all ingredients are thoroughly mixed together.
Add the water and about one level teaspoon of salt, a pinch of paprika, and the ground cloves. Cover the saucepan.
Bring the goulash to a boil, turn the heat down to medium low and let it simmer for about 1 hour 45 minutes. Check on your goulash regularly while simmering. If necessary, add water to ensure the meat is covered with liquid.
The cooking time may differ, depending on the type of meat used. After 1.5 hours, use a fork to test the meat. If the meat sticks to the fork, it needs additional cooking time. If the meat is loose and falls off the fork, your goulash is ready.
Once done cooking, add the sour cream and cognac to the goulash. Dissolve the cornstarch in about 4–5 tablespoons of water. Add the starch to the goulash to thicken the sauce to your liking.
(PHOTO: My three-year old granddaughter standing on a chair to help me prepare this meal for her Papa. She did a great job!)