German goulash

German goulash

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German Goulash Ingredients

  1. Beef (fresh pulp) 400 grams
  2. Onions 3 pieces
  3. Sweet pepper (Bulgarian) 2 pieces
  4. Potato 600 grams
  5. Ghee 4 tablespoons
  6. Dry red wine 1 cup
  7. Clean water as needed
  8. Ground red pepper to taste
  9. Ground black pepper to taste
  10. Salt to taste
  • Main ingredients: Beef, Potato, Onion, Pepper
  • Serving 4 servings
  • World cuisineGerman cuisine


Knife - 2 pieces, Cutting board - 2 pieces, Tablespoon, Glass (capacity 200 milliliters), Paper kitchen towels, Deep plate - 3 pieces, Deep bowl - 2 pieces, Cooker, Frying pan, Deep pan with a thick bottom and a lid (capacity 3 liters), Wooden kitchen spatula, Plate

Cooking goulash in German:

Step 1: prepare the ingredients.

We wash 400 grams of beef under cold running water and dry with paper kitchen towels. We put the meat on a cutting dock, we clean it from the hymen and small bones that could remain on the beef after chopping the carcass. After we cut the meat with cubes or cubes. It is desirable that their thickness does not exceed 1.5 centimeters. We shift the sliced ​​beef into a deep plate.

Then we peel the onion from the husk, peel the potatoes, and cut the stalk of sweet bell pepper and gut it from the seeds. We also wash the vegetables under cold water and dry with paper towels. In turn, we put them on a cutting board and cut. Cut potatoes into cubes with a diameter of up to 2 centimeters. Immediately put them in a deep bowl and fill with cold water. Now the potatoes will not darken until use.

Cut lettuce into cubes with a diameter of up to 1 centimeter, and onions in half rings or straws, up to 1.5 centimeters thick. We lay out the slices in separate deep plates. We also put on the kitchen table the remaining ingredients that will be needed to prepare the goulash in German.

Step 2: stew meat with vegetables.

Now turn on the stove on medium heat and put on it a deep pan with 2 tablespoons of melted butter.
After 2 - 3 minutes, put the chopped meat into the heated oil and fry it until light golden crust, stirring with a wooden kitchen spatula.
Then we add onion cubes, onions, sweet pepper straws and fry them, stirring vigorously 10 minutes.
After pouring 1 glass of dry wine into the pan, reduce the temperature of the stove to a small level, cover the pan with a lid and stew meat with vegetables 30 minutes.

Step 3: fry the potatoes.

We don’t waste time in vain; we turn on the adjacent burner on the stove over medium heat. We put a frying pan with high sides on it and pour 2 tablespoons of melted butter into this container. When the oil warms up, put the cubes of potato in it.
Fry them on all sides to a golden blush. This process will take approximately 10 - 12 minutes. At this stage of preparation, it is not necessary to bring the tubers to full readiness. It is enough that on the potato cubes there will be a fried crust of medium density, which will not allow the potatoes to boil during further cooking. Put the fried potatoes in a clean, deep bowl.

Step 4: bring the dish to full readiness.

After 30 minutes, add the fried potatoes to the pan with the stew, salt and black pepper to taste. Then pour pure water into the same container, it should cover the cubes of potatoes.
We cover the pan with a lid so that a small gap remains. Turn on the medium heat on the stove and bring the water to a boil.
After again, reduce the temperature of the stove to a small level and stew the goulash in German even 10 - 15 minutes or until potatoes are fully cooked.
When the dish is ready, insist it under the closed lid 7 to 10 minutes. Then we lay out the goulash on plates and serve to the dining table.

Step 5: serve the goulash in German.

German goulash is served hot. At will, each serving of this dish is decorated with branches of any favorite greens: dill, parsley, basil or mint. Very often, such goulash is seasoned with sour cream or cream. Enjoy it!
Enjoy your meal!

Recipe Tips:

- A set of spices can be supplemented with any spices that are suitable for cooking meat dishes: ground red pepper, cardamom, allspice, oregano. And these are just a few of the options available.

- At will, in this type of goulash you can add ham, cut into strips.

- Instead of ghee, you can use vegetable fats.

- Do not forget that for cutting raw vegetables and raw meat there must be separate knives and cutting boards!