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.
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!
Katie Jaeger at 91
Every time I make this it's an
"I Remember Mama" moment.
Mama and me in the kitchen.
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