Christmas Items Arriving Daily!
Recipe for German Gulasch

GermanDeli Gulasch
(German beef stew)
a GermanDeli.com recipe
 


 

 

4 lbs Chuck Roast, cut into pieces
½ cup oil
3 lbs white onions (the kind that make you cry)
   peeled and cut into bite sized chunks
6 cloves of fresh garlic, finely diced
1 ½ lbs Yukon Gold (or similar) potatoes peeled,
   cut into bite-sized pieces
1 bottle (750ml) Merlot red wine
1 tube (200g) Hengstenberg Oro di Parma Tomato Paste
2 quarts beef stock
1 Tbl Hungarian paprika – hot
2 Tbl Hungarian paprika – mild
1 Tbl Hungarian Rotes Gold
2 bay leaves
2 Tbl caraway seeds, toasted for 2-3 minutes
(the caraway seeds are optional or you may reduce the amount)
2 Tbl fresh curly parsley, finely chopped
Salt to taste (usually none required)
Sugar to taste (usually none required)

Optional ingredients:

1. Green, red, or yellow pepper strips (add them to the pot after sautéing the onions)

2. Celery and/or carrots (add them to the pot after sautéing the onions)

3. ½ cup heavy whipping cream at the end of the cooking process

4. Leave out the potatoes and serve over your favorite egg noodles or Spätzle 

Cut a 4 lb chuck roast into bite sized cubes (cut out any thick gristle and any large pieces of fat and set aside).  In a large pot heat the olive oil.  Add meat in small batches and brown the meat.  Don’t add too much meat at once to the pot; you need to keep the oil hot.  Once meat is browned on all sides, remove it from the pot.  Once all the lean pieces are browned, drop the fatty pieces into the oil and sauté to release the flavor.  Once browned, these fatty pieces should be discarded or they can be used to flavor a soup stock at a later date.  Do NOT add the fatty pieces to the Gulasch.   

In the pan drippings add all the cut up onions and the garlic.  Brown the onions over med-high heat, until the onions become soft and caramelized (golden brown).  Add the red wine and stir to loosen any meat bits that might be stuck to the pan.  Add the potatoes to the onions and wine in the pot.  Return the browned meat to the pot.  Add all the other ingredients.  Cook over medium heat, stirring from time to time, until the liquid reduces into a sauce which is thick enough to coat the back of a spoon.  It is rarely necessary to thicken the sauce.  This dish tastes even better on the second day. 

Serve with crusty bread to sop up the gravy. Sprinkle a little freshly chopped parsley, if desired.