Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

"A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by lydiamelrose photo by lydiamelrose
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by lydiamelrose photo by lydiamelrose
Ready In:
5hrs 10mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Heat olive oil in a casserole, add meat and pan fry until brown.
  • Add onion and heat until transparent.
  • Then add carrots, potatoes and herbs and stir for a few minutes.
  • Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
  • Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
  • Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).

Questions & Replies

  1. Isn't it supposed to be potato dumplings or noodles? It is fantastic on mashed potatoes too. Looking forward to trying this version. Thank you.
     
  2. can this recipe made in an instant pot?
     
  3. Can I make this in a dutch oven?
     
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Reviews

  1. I really liked this; husband didn't. I used the crockpot method with round steak and the full amt of liquid. I just thickened it w/a little Wondra flour before serving. In retrospect, if I had peeled and diced the potatoes, I think they might have dissolved and thickened the liquid on their own. ZWT6
     
  2. Heaven! My favorite meal from when I lived in Germany was gulaschsuppe, which I have made before and everyone loves it. My kids didn't want the soup this time, they wanted chunky stew, but with the same taste as gulaschsuppe, so I used this recipe and adapted it to our tastes. It was so incredibly delicious! First, I cut up 1 pack of uncured bacon, diced a large red onion & 2 large brown onions, sliced up a leek and fried it all up together and threw them in my large capacity slow cooker. Then I cut up 2 large tri-tip roasts into 1 inch cubes and threw that into my slow cooker, I omitted the potatoes and added more carrots (about 8 tri-color carrots) + 2 lbs diced cremini mushrooms, a diced red bell pepper, 4 tablespoons each of sweet paprika & half sharp paprika, 1/2 bunch chopped Italian parsley, 8 cloves crushed garlic, fresh rosemary, thyme & oregano from my garden, dried marjoram 1 teaspoon caraway seeds, a carton of beef broth & a bottle of Cabernet Sauvignon + salt & freshly ground black pepper. I slow cooked it for about 8 hours, then mixed 4 tblspns of cornstarch & a 1/2 tsp of sugar to a cup of red wine, stirred it until there were absolutely no lumps & mixed it into the stew. A half hour later I served it with chunky mashed potato and boiled broccoli. Absolute heaven on a stormy cold night!
     
    • Review photo by lydiamelrose
  3. I made this in the crock pot & had leftover rutabagas to use up so I diced those & threw them in with everything else. I didn't have the full 1/2 bottle of wine, more like 1/3, so I made up for what I drank.. er, I mean, what was missing ;), with some beef broth. I still should have cut back on the liquid, but after mashing the potatoes & rutabagas in the bowl, the consistency was perfect. :) I also added a few shreds of Jarlsberg cheese that I have to use up. Great flavor, FT! Thanks for posting. Made & enjoyed for ZWT-6 Team Xtra Hot Dishes!
     
  4. This is a very good recipe. After putting everything into my crockpot, it was filled almost to the brim. I used baby potatoes and had the veggies at the bottom and the meat on the top. Cooked on high for about 4 hours. No loss of liquid, in fact, it bubbled out. The wine smell and taste was overpowering (for me) on the first day but today is day three and it has toned down and tastes wonderful. Meat is tender. I might throw in a big red chilli pepper or two as I like some heat. I used half california red and Lambrusco.
     
  5. I made this stew as written, on the stove, and it turned out great. The beef was super tender and I felt like the it had great flavor. Served with crusty bread and sour cream. So good!
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! 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