This is originally from Hungary but it has become a staple in German cuisine or, at least, in my family it is! (Editor’s note: I am very tempted to insert many Hungary/hungry jokes, but I won’t. -Hadas)
Here’s my mum’s recipe:
Goulash (Serves 4)
- 500g onions
- 3 garlic cloves
- 3 Tbsp Oil
- 750g beef
- 3 Tbsp paprika powder
- Black pepper
- 1/2l beef stock
- 400g bell peppers
- 4 Tbsp tomato puree
- Peel the onions and the garlic and cut into chunks.
- Heat the oil in a large pan.
- Dice the beef and fry on all sides.
- Add the onions and the garlic for a short while.
- Then season to taste with salt, paprika powder and pepper.
- Also, add the tomato puree and fry briefly.
- Now add the stock, put on a lid and leave the Goulash to simmer for at least 1 1/2 hours.
- Don’t forget to add more liquid if it gets too dry.
- Add the bell pepper strips after 70 minutes.
- Taste the Goulash and leave to simmer until done.
- If you want, you can add cream and puree the sauce. If the sauce isn’t thick enough, add some corn starch.
Customizing: I usually leave out the onion but I still had one so I added it in anyway. I’d never use 500g though as I can’t eat onions very well. I can imagine this could be made with pork, too!
Repeatability: I make it every few weeks. It’s a “make on Sunday, eat on Monday and Tuesday” kind of meal for me.
Enjoy My Traditional Goulash Recipe!