1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (512g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon dried herbs
Calories 603
Calories from Fat 307		(50%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 16.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 117mg		4%
Potassium 1448mg		41%
Total Carbohydrate 37.3g		12%
	Dietary Fiber 6.0g	24%
	Sugars 6.8g
Protein 32.2g		64%
detailed view... how is this calculated?

Menus using this recipe:

Peasant Wedding Menu

sassafrasnanc

Hans and Anna's Wedding

bigbadbrenda

people who like this recipe also like:

Open Faced Corned Beef & Cole Slaw Sandwiches

By: Stacky5

Cinnamon Swirl Bread That Actually Works!

By: Anme

Garlic Green Beans

By: Lavender Lynn

Cheesy Fries

By: bmcnichol

Delish Sweet Potato "fries" Low Fat

By: mama's kitchen

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Recipe #305889 | 5¼ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: French Tart
May 29, 2008

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs lean and trimmed stewing beef
2 big onions, peeled and diced
2-4 tablespoons olive oil
1 tablespoon dried herbs (such as thyme, rosemary and marjoram)
3-4 teaspoons sweet red paprika
2 large carrots, peeled and diced
4 potatoes, peeled and diced
1 (425 g) can peeled tomatoes
1 tablespoon tomato puree
2 teaspoons garlic powder or 2 peeled crushed fresh garlic cloves
1 teaspoon caraway seed
1/2 (325 ml) bottle red wine
salt & freshly ground black pepper
sour cream, to serve

Directions

1
Heat olive oil in a casserole, add meat and pan fry until brown.
2
Add onion and heat until transparent.
3
Then add carrots, potatoes and herbs and stir for a few minutes.
4
Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
5
Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
6
Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).

Questions about this recipe?

Featured Reviews for This Recipe

From: Katzilla, Esq

On Jul 20, 2009

It was absolutely fantastic! I used some red potatoes, because they were all I had but this was absolutely delicious! I like some heat, so I added some chiracha sauce on top of the sour cream and it was soooooooooo good.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: EinyOpi

On Feb 24, 2009

This is a terrific recipe. I had never had goulash before but my husband grew up eating it. He loved this recipe as did I. I did use a very good merlot and added more wine than was called for...deeelish! I made extras and have frozen them for future meals. Thanks for a great recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kim127

On Sep 16, 2008

Really good stew! I did this in the crock pot and used the low setting for 8-10 hours while we were at work. I used the listed amount of wine, but for future reference if its to cook this long I would add more liquid. It was almost all soaked up by the time DH got home from work. DH loved eating this over buttered toast. (Just read Dreamer's review, lol, I guess she did the same as me). Thanks French Tart!!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: L.A. Stewart - way upstate N.Y.

On Aug 27, 2008

What a keeper! It is just turning fall up here, and the nights get so cool...this is the perfect dinner! I loved the flavor and the simpleness (is that a word???..if not, it should be!). Thank you for sharing this fabulous recipe! LA