Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 8 |
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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! 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 |
0.5 (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.).
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