Originally “Gulasch” or “Goulash” is a recipe that originated in Hungary. Germany is in the middle of Europe, so we get all kinds of delicious recipes from our neighbors and their neighbors.
I can imagine that some younger Germans believe that Gulasch is traditionally German, since it is so common at our dinner table. Every family has their own alternation of the recipe, some cook it more spicy hot, others add vegetables or add more liquid and make it a “Gulasch Soup” …
With or Without Bell Pepper?
There are so many variations of this meal, that everyone believes theirs it the original. But I think there is no real “original” except for the original “Vienne Gulasch”. However, that recipe, good as it is, has no bell peppers. I believe that bell peppers should be in a goulash (Vienna or not) and that is why I am always adding them. They add taste, color and – most important – vitamins.
Sides for Goulash
Usually this is served with potatoes but very often, we have macaroni with this. I don’t mean these tiny mini macaroni as you have them in mac’n cheese, I am talking the long, straight, hollow version that I can hardly get here in Texas.
Another side is rice, though less common or – and that really is the best side in my opinion – with dumplings. Dumplings from rolls or potato dumplings – both are just amazing with goulash!
… and talking about neighbors: Thanks to Italy, we often enjoy Gulasch with pasta instead of potatoes, not to mention their good red wine! Or how about a bottle of wine from France to make it even more European?
Goulash make-ahead Meal
When I cook Gulasch, I make a lot of it and freeze it. That saves me a lot of time during the week!
When we redid our kitchen, I made lots of goulashes and froze it, so while we could only use a microwave for weeks, we had this twice a week until the kitchen was finished.
Pin Goulash to Pinterest
Vienna Goulash (Gulasch)
- 1 kg beef or pork for stew
- 800 g onions diced
- 2 bell peppers washed, cleaned out and diced
- 1 tsp tomato paste
- 4 cloves garlic
- some marjoram
- some caraway seeds
- 4 tbsp. ground paprika spice
- 1 tsp. white wine vinegar
- some salt & pepper
- 100 ml red wine
- 100 ml broth
- some oil for frying
- some tbsp sour cream
- some Tabasco, optional
- Heat the oil in a large pot.
- Dice the onion and the bell peppers.
- Add onion to the oil and fry for 9 minutes while stirring.
- Add the garlic and tomato paste and continue to fry it for one minute.
- Now add the wine, broth, paprika, marjoram, salt, and pepper and stir.
- Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils.
- Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth.
- After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste.
- After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook.
- When the meat is cooked through, spice with salt and pepper.
- Optionally add some tabasco and / or sour cream.
- Serve with potatoes or pasta or dumplings or rice.