Bayrischer Gulasch German Goulash Stew Crock Pot Or Oven Recipes

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

GULASCHSUPPE (GOULASH SOUP)

Steps:

• Heat oil.
• Saute onions until translucent.
• Add garlic, peppers and tomato paste.
• Cook for 10 minutes.
• Add beef, caraway seeds, paprika, stock and lemon juice.
• Simmer for about 1 1/4 hours Add potatoes and continue simmering until meat and potatoes are tender.
• Season with sea salt and pepper to taste.

GULASCH (GERMAN STEW)

Steps:

• Cut onion in half and slice.
• In a large soup pot melt half of the butter and fry the garlic and onion for 5 minutes, stirring occasionally.
• Cut the bell peppers in half, take the seeds out and slice lengthwise.
• Add to the onions, fry for another 5 minutes, stirring occasionally.
• If it isn't already, cut the meat into 1 inch cubes.
• Take the onions and bell peppers out of the pot with a slotted spoon, set aside.
• Brown the meat on all sides.
• Sprinkle the flour on top of the meat and stir to coat.
• Quickly add the beef broth.
• Stir well.
• Add the sour cream and spices and mix well.
• Return the onions and bell peppers to the pot.
• Cover and bring to a boil.
• Lower heat and simmer covered for 30 minutes.
• Stir occasionally.
• Cook pasta according to package directions.
• Set aside.
• Cut mushrooms in big chunks.
• In a medium frying pan melt remaining butter and fry mushrooms for 5-10 minutes.
• When the stew is fully cooked add the mushrooms and return to boiling.
• Let simmer for another 3-5 minutes, stir well and serve on top of pasta.