Angela Schofield | AllTastesGerman
This dish is wonderful German comfort food that everybody just loves. Tender beef in a rich red wine gravy are the perfect dish for a special Sunday dinner.
i.e., stew meat, beef shoulder, beef shank
clarified butter or 1 tbsp. vegetable oil plus 1 tbsp. butter
about 2 cups
about 2 cups
salt & pepper to taste
Peel and cube onions.
In a large pot melt clarified butter on medium heat.
Fry onion cubes on medium heat in the clarified butter for about 10-15 minutes until slightly brown. Stir occasionally to avoid burning.
In the meantime, finely chop garlic or press it through a garlic press.
Add tomato paste and garlic to the onions and continue frying for a few minutes. Add the paprika powder and mix well and fry for about another 2 min.
Pour in broth and wine.
Simmer covered on medium-low heat for about 45 min.Remove lid an continue to simmer for about 15 min.
Blend the sauce with an immersion blender or pour the mixture into a stand blender, mix until smooth and pour back into the pot.
Zest about ½ of the lemon (about 1 tsp. of lemon zest) and add it with the bay leaves, marjoram, and caraway seeds to the pot.
Add the meat to the pot and simmer on low heat covered for about 1 ½ to 2 hours.
Add salt and pepper to taste and remove bay leaves.
Serve with boiled potatoes, noodles, or dumplings.
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