German Beef Goulash & Winner of the Cookbook Tasting Colorado

by Kirsten on February 24, 2013 · 12 comments

in Beef & Bison, German Dishes, Main Dishes, Savory Dishes

041 a 640 German Beef Goulash & Winner of the Cookbook Tasting Colorado

Is there a homier dish than Spätzle and beef goulash? Well, not for me. With cold temperatures and snowy weather outside, sitting down to a plate filled with homemade German beef  goulash feels like being wrapped in a cozy warm blanket. I used to prepare my goulash on the stove top, which was very time consuming, but a few weeks ago, I treated myself to a new toy, the Cuisinart pressure cooker. LOVING it! Beans, stews, roasts, and soups are cooked in no time, which is often a necessity at my house, since my kids have a very busy after school schedule. This German beef goulash uses lots of onions to thicken the sauce and Hungarian paprika to add the very typical sweeter goulash taste that German beef goulashes are known for. Serve with homemade Spätzle or over fresh cooked rice for a very tasty family dinner on a cold winter evening. Enjoy!

Don’t worry, the provided recipe for German beef goulash also works without a pressure cooker, just plan on longer cooking time on the stove top.

030 a 640 German Beef Goulash & Winner of the Cookbook Tasting Colorado

German Beef Goulash
5.0 from 4 reviews
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Recipe type: Main
Cuisine: German
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 2.25 pounds (1 kg) lean beef stew meat, preferably grass fed
  • ¼ cup organic olive oil
  • 6 cups (800 g) organic onions, diced
  • 4 Tablespoons organic tomato paste
  • 2 Tablespoons Hungarian paprika
  • 1 teaspoon thyme
  • ¼ teaspoon Cayenne pepper
  • ¾ cup water
  • ¾ cup dry red wine
  • 2 teaspoons (about) organic beef base, (I use Better than Bouillon)
  • pepper
  • kosher salt
Instructions
  1. Set your pressure cooker on browning and heat the olive oil. Brown meat in batches. Season with pepper and salt. Set aside.
  2. Add onions and brown them slightly. Season with salt and pepper.
  3. Add tomato paste and stir well.
  4. Sprinkle paprika, thyme, and cayenne pepper into the onion mixture.
  5. Place back the beef and add water, red wine, and beef base. Stir well.
  6. Close your pressure cooker and set on high pressure for 20 minutes. Releasing the pressure naturally after the cooking.
  7. Season with pepper and salt.
Notes
You can also prepare the goulash in a big stew pot on the stove top. Simmer the goulash on lowest heat setting (closed lid) for 3 to 4 hours or until meat is very tender. Add more liquid if necessary.

045 a 6401 German Beef Goulash & Winner of the Cookbook Tasting Colorado

The winner of the cookbook giveaway Tasting Colorado is Susan from My Mother’s Apron Strings. Congratulations Susan! I will forward your information to Farcountry Press and Michele.

pixel German Beef Goulash & Winner of the Cookbook Tasting Colorado

{ 12 comments }

Annette January 16, 2014 at 1:43 am

I mean pressure cooker, not slow cooker!

Kirsten January 16, 2014 at 7:15 am

That’s what I thought. Thanks, Annette. I am glad to hear you overcame your fear, too and you liked the recipe. These pots are scary.

Annette January 16, 2014 at 1:42 am

Thanks so much for this easy, yet extremely tasty recipe. I too, received a slow cooker for Christmas and had to work up the nerve to use it. I was scared the whole time this was cooking (also thinking back of my mom’s rattling, whistling bustle around the pot!), but it turned out great, and I’ve overcome my fear, double whammy!
I just added some Maizena at the end to thicken the sauce somewhat. Will definitely make again.

Allyson December 8, 2013 at 4:10 pm

could this be made in a crock pot?

Kirsten December 8, 2013 at 6:43 pm

Sure.

JoJo March 9, 2013 at 12:33 pm

Goulash is a great dish for the pressure cooker. I also make beef rouladen in the pressure cooker, and they turn out so good. Lecker!

Sommer@ASpicyPerspective March 1, 2013 at 8:20 am

My husband is Hungarian so we make Hungarian Goulash. I love seeing a different variety here–looks delicious!

Larry February 25, 2013 at 4:17 am

This looks delicious and I love the deep red color. Bev is an avid pressure cooker user especially when stewing meal – I can’t imagine how hold it is, but it’s lived through several new seals. I need to make spatzle again and have saved your recipe.

Cathy at Wives with Knives February 24, 2013 at 7:27 am

This is one of my favorite winter time meals, Kirsten. Your recipe is similar to the one I got from my grandmother many years ago. I have read so many things about how wonderful today’s pressure cookers are. I still have a vivid picture of the one my mom used that I was sure would blow up at any minute.

Susan February 23, 2013 at 7:49 pm

First, thank you for the honor of receiving the cookbook! I will cherish it always. I remember my mother making this dish and even though I don’t eat meat now, I substitute Portobello mushrooms for the beef. We love it over spaetzel, but I’ll have to try rice sometime.

Rebecca @ Pure and Peanut Free February 23, 2013 at 2:40 pm

This looks delicious! I love goulash, but usually make it with ground meat (not traditional, I’m sure). Thanks for an authentic goulash recipe! By the way, you photos are gorgeous! Enjoy your snow! ~Rebecca

Lea Ann (Cooking On The Ranch) February 23, 2013 at 2:18 pm

Kirsten, this looks incredibly delicious. My type of dish. I’ve never made official goulash. I got a pressure cooker for Christmas and have used it once. I feel like I don’t know what I’m doing and it didn’t come with very good instructions. I must use this recipe to try it again. I’m just back from the store with my snow day food for tomorrow … darnit, I wish I would have seen this recipe before I went.

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