Moms Iowa German Goulash Recipes

GERMAN GOULASH

Steps:

• Peel the onions and chop them into small pieces. Also, peel the carrot and wash the celery stick (optional). Cut the carrot and celery into slices.
• Cut the beef into approximately 3/4 inch cubes.
• In a large pot, melt some butter (or oil) and fry the beef on high heat for a few minutes until the outside appears to be cooked. If you want a more intense flavor, you can also fully sear the outsides. Stir regularly. Remove the beef from the pot and place the cubes into a bowl for now. Set the bowl aside.
• Add the onions to the large pot and sauté them until translucent (or lightly brown if preferred). Add the celery and carrot and sauté these vegetables for a few minutes as well.
• Now add the paprika, tomato paste, and a pinch of sugar. Mix well and cook on medium-high heat for a minute as well.
• Next, add the red wine in three increments - approx. 1/3 cup at a time. Add some wine, stir it in, and then wait until it has reduced noticeably. Then add some more wine and repeat until you have used up the whole cup.
• Re-add the beef to the pot, stir everything and then add enough beef broth so that it just covers the contents in the pot. In our case, this is usually between 1 1/2 - 2 cups of broth - it might vary slightly for you. At this stage, also add your bay leaf if you want some more flavor (optional).
• Bring the broth to a boil, then turn down the heat to low, add the lid and let the goulash simmer on low heat for around 2 hours until the meat is very tender. Stir occasionally and add more broth as necessary (we don't usually need to do this).
• When you are happy with the tenderness of the meat, add salt and pepper to taste.
• Optional: Dissolve 2 tablespoons of cornstarch in a little bit of cold water in a separate mug. Add it to the pot with the goulash and stir regularly while simmering the broth until it has thickened.
• Serve your goulash with Spätzle (egg noodles), fusilli pasta, potatoes, bread dumplings, or fresh bread.

MOM'S SIMPLE GOULASH

Steps:

• Fry hamburger, pepper, and onion in large skillet.
• Drain fat if needed (if you're not sure, you can also only cook the macaroni part way so that while simmering the uncooked pasta will soak up excess moisture when added to the mixture).
• Add remaining ingredients and heat well.
• Add macaroni and heat through.

MOM'S GOULASH

Steps:

• Season beef with salt, pepper, and paprika.
• Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
• An hour before serving, add potatoes and chili.

MOM'S IOWA GERMAN GOULASH

Steps:

• Cook macaroni. Set aside. Brown hamburger. Add onions. Saute til transparent. Add the rest of the ingredients and simmer. When ready to serve, add macaroni, heat, and serve.

MOM'S GOULASH IN THE MICROWAVE

Steps:

• Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
• Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
• Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
• Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

MOM'S GOULASH

Steps:

• Saute hamburger with chopped onion. Drain grease.
• Add Worcestershire sauce, salt and pepper.
• Cook macaroni in boiling water until tender; drain.
• Add cooked macaroni to hamburger.
• Add canned tomatoes, peas and/or corn.
• Cook until thick, stirring occasionally.
• Top with Parmesan cheese, optional.

MY MOM'S GOULASH

Steps:

• Mix all of the ingredients together except the noodles and cook until onion and celery are tender.
• Add this to 1-lb macaroni noodles or a package of egg noodles which has been cooked.
• in a separate pot according to directions.
• Add minced garlic with salt and pepper.
• Then add the Bay leaf and Marjoram in the last 30 minutes of cooking.
• Note: You can add your own spices to the mix as well.