old fashioned german goulash

Name: Old Fashioned German Goulash
Prep time: 20 min
Cook time: 3 h
Yield: 6
Cuisine: German
Ingredients: 1 tablespoon(s) olive or vegetable oil; 2 pound(s) beef chuck or round, cut into 1 1/2 inch cubes; 2 cup(s) onion, cut in 1 inch pieces; 1 large clove garlic, finely minced; 2 teaspoon(s) sweet paprika; 1 small bay leaf; 1/2 teaspoon(s) caraway seeds; 1/2 teaspoon(s) dry thyme; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) fresh ground black pepper; 4 medium potatoes, cut into 1 inch cubes; 2 or 3 - carrots, cut into 1 inch pieces; 1 - (20-ounce) can whole peeled tomatoes, undrained (see note); 1 1/2 cup(s) dry red wine; 1 pound(s) wide, home-style noodles; 1 tablespoon(s) butter; 2 teaspoon(s) minced parsley

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

"Goulash" is simply another word for stew and is popular in many countries, with the spices changing according to local custom. The stew is traditionally served ladled over buttered noodles.

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(1 rating)

yield 6 Servings

prep time 20 Min

cook time 3 Hr

method Stove Top

Ingredients For old fashioned german goulash

1 Tbsp

olive or vegetable oil
2 lb

beef chuck or round, cut into 1 1/2 inch cubes
2 c

onion, cut in 1 inch pieces
1 lg

clove garlic, finely minced
2 tsp

sweet paprika
1 sm

bay leaf
1/2 tsp

caraway seeds
1/2 tsp

dry thyme
1/2 tsp

salt
1/4 tsp

fresh ground black pepper
4 md

potatoes, cut into 1 inch cubes
2 or 3

carrots, cut into 1 inch pieces
1

(20-ounce) can whole peeled tomatoes, undrained (see note)
1 1/2 c

dry red wine
1 lb

wide, home-style noodles
1 Tbsp

butter
2 tsp

minced parsley

How To Make old fashioned german goulash

1
In a Dutch oven, place oil and heat pan on medium high until oil sizzles.

2
Add half the beef and brown well, about 5 minutes, stirring once or twice. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining beef.
3
Return first batch of browned beef to the pan, add onion, garlic and spices and continue to cook, stirring often, for 5 minutes or until onions are translucent.
4
Return any drained juices from the meat to the pot, add the potatoes, carrots, tomatoes, and wine to the pan and bring to a boil. Lower heat to lowest setting and cover. Continue to simmer 2 – 3 hours, checking and stirring once or twice - add a bit of water if the liquid evaporates before the time is up.
5
When ready to serve, boil the noodles as the package directs. Drain and toss with optional butter and parsley. Serve noodles with the goulash..
6
Note: You may use the tomatoes as they come from the can, or cut them roughly into 1 inch pieces before adding.
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