Oma's Goulash

This is my Mother's German goulash recipe. 

I always called it Mama's Goulash, but the

 grandchildren renamed it Oma's Goulash. 

So that's been it's name for a while. 

Everybody in the family makes it, but nobody 

can make it to taste as good as Oma's!  

My mother never measured, so I had to 

watch her make it. This is as close as it gets.

Start with  2-1/2 to 3 pounds of boneless

 chuck roast. Wash the meat under cold water

 and pat dry with a paper towel.

I realized my knife was dull, so Larry sharpened 

them. What a difference! Much easier to slice.

 You need a good, sharp knife. 

Cut the meat into cubes.

Cut up the onion and green pepper. 

Pat the beef cubes dry with a paper towel. 

This is a very important step to ensure 

that the meat will brown nicely. 

I'm using Crisco because that's what my

 mother used. You could use vegetable oil, 

but not olive oil. I'm also using my feisty red 

Le Creuset Dutch oven. Very "Julie and Julia".

 A cast iron pot works well too.

Add the meat to the hot oil and let it brown for 

about 5 minutes without stirring. 

Then add the vegetables. Add salt, pepper

 and paprika and give it a good stir.

Let the meat brown.

This will take about 20 minutes. 

This is a very important step to ensure 

brown meat and great flavor.

Don't be impatient. Wait until all the 

accumulated liquid has evaporated.

Then the meat will begin to brown nicely. 

Brown another 5 minutes, stirring occasionally.

Add the 4 C of water and crumble in the 

2 beef bullion cubes. Stirring up the browned

 bits on the bottom. Bring to a boil.

Mix the slurry in a jar. 

(Slurry: a mixture of flour and water 

used to thicken gravy and sauces.)

1/2 C flour and 1 C water shaken in a jar.

Stir the slurry into the simmering broth.

Bring to a boil, stir until thickened; 

about 2 minutes.

Add the red pepper flakes, 

because goulash needs a little kick.

Reduce heat to simmer. Cover and let 

cook for 2-1/2 hours. It will make your

 house smell wonderful! 

I know, cute red pot right?

Done!

Look at all that great gravy! 

Serve it up on a bed of noodles. 

Have a spoon handy to get lots of gravy

 with each bite. You can also serve 

it the authentic German way with 

potato dumplings and red cabbage 

as my mother often did.

or try my spaetzle recipe 

You can copy and paste the picture and 

condensed recipe below.

*********************

Oma's Goulash

2-1/2 to 3 pound beef chuck roast

1/4 C shortening

1-1/2 t salt

1/2 t pepper

2 t paprika

1/4 t red pepper flakes

1 large onion, chopped

1 large green pepper, cut-up

4 C water along with

2 beef bouillon cubes

slurry: 1/2 C flour & 1 C water

Heat the shortening in a heavy 5 qt Dutch-oven 

style pot. Dry the beef well with a paper towel.

Add the beef and let brown for about five minutes. 

Add the onion, green pepper, salt and pepper.

 Brown well until all the moisture evaporates, 

about 20 minutes. Sprinkle with paprika. 

Give it a good stir. Add the 4 cups of water and 

the 2 bouillon cubes, stirring to loosen up the 

browned bits on the bottom. Bring to a boil. 

Stir in the slurry and bring to a boil again, 

stirring until thickened. Add the red pepper flakes, 

stir. Cover and reduce the heat to low and let 

simmer for 2-1/2 hours until the beef is fork tender.

serves 4-6

Guten Appetit!

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Katie Jaeger at 91 

Every time I make this it's an

 "I Remember Mama" moment.

Mama and me in the kitchen.

Links: Between Naps On The Porch, Foodie Frida,
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