Goulash
Description
Traditional German Goulash with mixed beef and pork, slow-cooked until tender.
Ingredients
- Mixed beef and pork (in pieces for long cooking) 500g total
- Onions 2 or 3
- Oil
- Sugar
- Paprika
- Tomato paste/canned tomatoes
- Broth
- Yogurt + 1 tbsp cornstarch
- Vegetables to taste: mushrooms, carrots, peppers…
Instructions
- Cut meat into small pieces and brown vigorously – pan very hot, if not large enough, brown in several batches so water doesn’t come out.
- Add finely chopped onions.
- Add tomato paste or tomatoes. Salt, pepper, hot paprika etc. Stir.
- Cover with broth and let simmer. Minimum 1 hour, maximum as long as your heart desires, or better: until meat is tender, but always keep covered with liquid.
- Add mushrooms.
- Before serving: add a splash of red wine, let it cook, then add plain yogurt mixed with a spoon of cornstarch to the simmering pot to thicken.
- Serve with dumplings, noodles or rice.
Notes
Recipe imported and may need adjustments for timing and quantities. Cooking time can vary based on meat tenderness.