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 onion
- 60 g (2.10 oz) of sliced carrots
- ½ of a red bell pepper—diced
- ½ of a green bell pepper—diced
- ½ of a yellow bell pepper—diced
- ½ – ¾ of fresh diced chili pepper
- 3 cloves of garlic – diced
- 1 tomato—diced
- 1 tablespoon of sour cream
- 2–3 tablespoons of cognac (OR) wine
- 3 tablespoons of sunflower oil
- Ground cloves
- 1 l (33.8 oz) of water
- 1–2 tablespoons of potato starch (OR) corn starch
Preparation of German goulash-beef stew:
If you’re using a roast, cut the meat to your desired cube size. Heat up the oil in an oversized pan and brown the beef. Add in the onions. When they become transparent, add the garlic in first 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 pot.
(Click on the picture to enlarge.)
Bring the goulash to a boil, turn the heat back to medium low and let it cook for about 1 hour 45 minutes. (Throughout the cooking process, check on your goulash. If necessary, add water so that the meat is always covered with liquid.) Cooking time may differ, depending on the type of meat used. After 1.5 hours, use a fork to test the meat. If it gets stuck on the fork, it needs more cooking time. If the meat is loose and falls off the fork, it’s ready.
After you’re goulash is cooked, add in the sour cream and cognac to the stew. Dissolve the cornstarch in about 4–5 tablespoons of water. Add it to the goulash to thicken the sauce to your liking. Done!
(PHOTO: My three-year old granddaughter standing on a chair to help me prepare this meal for her Papa. She did a great job!)