Brewery goulash is a Bavarian beef stew with beer.
Who invented goulash? The cow shepherds!
The word “goulash” which is commonly used today, originally came from the Hungarian word “gulyás”, which meant cow shepherd. The dish itself was actually called “gulyáhus”, which means goulash meat. This refers to a simple meat dish that the Puszta-shepherds prepared, this was done in a cauldron over an open fire, and originally the dish didn’t even include paprika.
The shepherd’s original very easy cauldron goulash (the preparation probably occurred during the great migrations or came to Europe through the Huns, whose cultural circle has included many dishes that are similar for generations, such as the Mongolian korma) is most similar to what we would know as a goulash soup today and apart from the name, the original goulash hardly compares to today’s.
From the medieval ages to the late 19th century Puszta was an empire of giant herds of cows, that were driven to big markets all over Europe, for example to Moravia, Vienna, Nuremberg or even Venice in large numbers. While travelling, the shepherds always made sure to have an “ill” animal with them, so they would be able to slaughter it and prepare a hearty meal with its meat.
Today’s classic goulash recipe has been further developed both in Germany and Austria, for example by adding beer, like in this classic Bavarian recipe.
Goulash
Who wrote the recipes? The Czechs!
The first goulash recipe was not found in a Hungarian cook book, but in fact, in a collection of recipes from Prague. This is due to the fact that recipe book didn’t exist in Hungary yet in 1819. The people of Prague decided to put the recipe out into the open and wrote it down – with huge success! Goulash was mentioned in a Viennese cook book in 1827.
And since it became popular in Vienna, goulash made its way to Germany: It was first found in a German cook book in the mid-19th century.
How is Beer called in German?
Beer is called "Bier".
How to pronounce "Bier"?
Listen to this audio file to hear how to say "Bier" in German.
How to make Brewery Goulash Video Tutorial
Authentic German Beer Goulash Recipe
German Brewery Goulash
Ingredients
- 4 pounds beef cut into 1-inch cubes
- 2 tbsp. Butterschmalz alternative: 1 tbsp. butter plus 1 tbsp. vegetable oil
- 2 tbsp. salt
- 1 tsp. pepper
- 2 tbsp. paprika powder
- 1 tbsp. caraway seeds
- 1 tbsp. garlic paste
- 2 tbsp. mustard
- 2 tbsp. tomato paste
- 1 tablespoon honey
- 1 large onion
- 2 medium sized carrots
- 1 stalk of leek
- 2-3 cups beer
Instructions
- Heat Butterschmalz on high heat in a large pot.
- Add the beef and fry until browned on all sides.
- Add salt, pepper, and paprika, caraway seeds and mix well.
- Add tomato paste, mustard, honey, and garlic paste and let simmer on medium high.
- Peel the carrots, clean the leak, and peel the onion.
- Finely cube the onion, shred the carrots and cut the leak finely.
- Add the vegetables and the beer to the meat and simmer for about 2 hours with a closed lid.
Notes
Nutrition
Tip
Try this recipe with your favorite beer, to create your special version of this dish.
Ray says
Hello, how much tomato paste, honey is needed for your goulash recipe
Angela says
Hello Ray,
Thank you for your question, tbsp. of tomato paste (not ketchup) and one 1 tbsp. honey.
Have a great day & Guten Appetit
Angela
Gerlyn says
Hello you can put any kind of beer??
Angela Schofield says
Thank you for the question. Yes, you can use any kind of beer. Even stale beer would do if you have leftovers.
Caroline K. says
Hello, how much does my steam pot cut down the 2 hours cooking time? Is this even an option? Dankeschön.
Angela Schofield says
Hi Caroline, I am sorry, but can not answer that question as I never use steam pots. But I think it should work if you use as a guidance the time that you usually use for stews.