Rich & Hearty German Goulash
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 6
When my husband's mother (Mutti) visited us from Germany, she shared a few cherished recipes from his childhood. This German Goulash was one of them, and it was such a special experience learning to cook it alongside her. This rich and hearty goulash is packed with tender beef and pork, red capsicum, mushrooms and the special addition of dill pickles.
Ingredients
- 500 g stewing beef such as blade, chuck or oyster blade, cut into large chunks
- 500 g pork shoulder cut into large chunks
- 500 g onions sliced thickly
- 500 g red capsicum cut into large chunks
- 200 g mushrooms sliced thickly
- 3 large dill pickles cut into small pieces
- 5 small garlic cloves peeled and finely chopped or grated
- Finely grated rind of 1 lemon
- 2 tablespoons paprika
- 1½ tablespoons tomato paste
- Salt and pepper to taste
- Sugar to taste
- Oil for frying
- 2 tablespoons cornflour
- 2 tablespoons cold water
Instructions
Brown the meat
- Place a heavy-based pan over medium-high heat and allow it to heat for a few minutes. Add enough oil to cover the base of the pan.
- When the oil is hot, add the meat in batches and brown it well on all sides. Allow the meat to sear for a few minutes before stirring. Each batch will take approximately 10 minutes. Transfer the browned meat to a plate and set aside.
Cook the onions
- Add the onions to the pan, season with salt and pepper, and cook for approximately 10 minutes, or until nicely browned.
Build the goulash
- Add the garlic and cook for 1 minute, or until fragrant.
- Add the tomato paste and paprika. Stir and cook for a few minutes to remove the raw taste of the tomato paste.
- Return the meat to the pan and add the lemon rind, capsicum and mushrooms. Stir well.
- Pour in enough water to almost cover the ingredients. Bring to the boil, then reduce the heat to a very gentle simmer. Cover and cook for 1 hour.
- Taste the sauce and add a little sugar, salt and pepper as needed. Add the dill pickles and simmer gently, uncovered, for another 30 minutes.
- Check the seasoning again. The meat should be tender enough to cut easily with a spoon. If it is not yet tender, cover the pan and continue simmering until it is.
Thicken the sauce
- Mix the cornflour and cold water together until smooth. Gradually stir the slurry into the goulash and simmer for a few minutes, until the sauce has thickened to your liking.
To serve
- Serve with boiled potatoes, lightly crushed with salted butter and sprinkled with chopped parsley.
Video
Notes
Goulash is traditionally not as thick as a stew. It should have more of a thick soup consistency.