German Goulash

I heavily adapted this recipe from one I found online when faced with the challenge of cooking for a German-themed potluck.

olive oil

2 # stew beef

2 cloves garlic, minced

2 large onions, diced

2 large carrots, sliced (peel if needed—I never peel organic ones)

4 potatoes, peeled and diced

1-14 oz. can of whole tomatoes, diced, plus the juice (whole tomatoes tend to be the best canned tomatoes—always take this extra step)

1 T tomato paste

2 T mixed dried herbs, such as marjoram or thyme

2 T paprika

1 T smoked paprika

2 T caraway seeds

1 bottle red wine

Wondra flour

salt and pepper

sour cream

Heat oil in cast iron skillet, brown beef in small batches, set aside. Sweat garlic and onions, set aside. Deglaze pan with wine. Put meat, vegetables, herbs, and spices in Dutch oven, adding more wine if needed to cover everything. Bake, covered, for 90 minutes in 375 degree oven (I’m guessing on the time). When there’s about an hour of cooking time left, sprinkle some Wondra over everything and mix in, place back in oven. The flour will thicken this liquid into gravy. Adjust seasonings as needed.

This entry was posted in entrees, faux ethnic food, Potluck, soup. Bookmark the permalink.

1 Response to German Goulash

  1. Linda Kachinsky says:

    Am wondering about this for crock pot. Do you lose moisture during the oven time? Cuz in the crock, you don’t. Malm


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