German Goulash

5.0(5)

Dr Oetker's German Home Cooking - 1968 edition Sour cream or tomato puree may be added to the goulash if desired. Edited May 2010: I like to add button mushrooms while the goulash is braising.

by Dreamer in Ontario·published 2008-01-14

Open original recipe

Stew

Servings

4 serving(s)

Total time

2h 15m

prep 15 min

Calories / serving

310 kcal

Ingredients (10)

serves

1 lb lean beef, cut into 3/4 inch cubes
8 ounces button mushrooms, cleaned (optional)button-mushroom
2 ounces fat or 2 tablespoons cooking oiloil
1 large onion, finely choppedonion
2 cups boiling waterwater
salt and peppersalt-and-pepper
1 pinch paprikapaprika
1 -2 teaspoon cornstarchcornstarch
1 tablespoon cold waterwater
1 cup tomato puree (optional) or 1 cup sour cream (optional)tomato

Instructions (6 steps)

01Brown beef cubes on all sides in hot fat.
02Add chopped onion and saute a few minutes.
03Pour in boiling water, season with salt and pepper, add mushrooms if using, cover and braise gently until done (1.5 to 2 hours).
04Season to taste with paprika and salt, then thicken with corn starch blended with the cold water.

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