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German Gulasch
A hearty and comforting German take on the classic Hungarian goulash, featuring tender beef simmered in a rich, paprika-infused sauce. This version is known for its generous amount of liquid, making it perfect served over egg noodles.
๐ง ์ฌ๋ฃ
- 800 g Beef chuck(Cut into 1.5-inch cubes)
- 3 large Onions(Finely chopped)
- 2 tbsp Vegetable oil or lard(For browning)
- 3 tbsp Sweet paprika(Good quality is key)
- 1 tbsp Smoked paprika(Adds depth of flavor)
- 2 tbsp Tomato paste
- 1 tsp Caraway seeds(Crushed slightly)
- 500 ml Beef broth(Or water)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the beef in batches, ensuring not to overcrowd the pot, until all sides are deeply browned. This searing creates flavor. Remove browned beef to a plate and set aside.
โฑ๏ธ 15-20 minutes - 2
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until they are softened and translucent, about 10-15 minutes. Scrape up any browned bits from the bottom of the pot as the onions release moisture.
โฑ๏ธ 10-15 minutes - 3
Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Add both the sweet and smoked paprika and the crushed caraway seeds. Stir well to combine with the onions and cook for another minute, being careful not to burn the paprika, which can make it bitter. The aroma should be fragrant.
โฑ๏ธ 2-3 minutes - 4
Return the browned beef (and any accumulated juices) to the pot. Pour in the beef broth (or water) and add the bay leaf. Stir everything together, ensuring the beef is mostly submerged. Bring the mixture to a simmer.
โฑ๏ธ 5 minutes - 5
Once simmering, reduce the heat to low, cover the pot tightly, and let the goulash braise gently for at least 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more broth or water.
โฑ๏ธ 2 hours - 2 hours 30 minutes - 6
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. The goulash should have a rich, savory flavor with a distinct paprika note.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an authentic German goulash, ensure there is plenty of rich, flavorful sauce. This makes it ideal for serving with wide egg noodles (Spรคtzle or Bandnudeln).
- โDon't rush the browning of the beef; this step is crucial for developing deep flavor.
- โLow and slow cooking is key to tender beef. Avoid boiling, aim for a gentle simmer.
- โA dollop of sour cream or a spoonful of crรจme fraรฎche can be added just before serving for extra richness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add diced bell peppers (red or green) along with the onions for added sweetness and texture.
- For a spicier goulash, include a pinch of cayenne pepper or a chopped chili pepper with the paprika.
- A splash of red wine vinegar or a teaspoon of marjoram can add another layer of flavor.