saftiges, zartes Gulasch nach Oma´s Rezept. juicy and tender goulash, northern german style. Recipe also in english!

juicy and tender german goulash

Vorbereitungszeit 20 Minuten
Zubereitungszeit 3 Minuten
Gesamtzeit 23 Minuten
Portionen 4
Kalorien 195 kcal


  • 250 g pork goulash
  • 250 g beef goulash
  • 2 onions
  • 100 ml red wine
  • 500 ml broth beef
  • 1 tbsp. tomatoe paste
  • 2 bay leaves
  • 1/2 tsp. pepper corns
  • salt to taste


  1. first cut off excess fat from the goulash if necessary and check that all the pieces are around the same size. Cut if not.
  2. take a big pan and heat with a bit of oil or butter
  3. sear the meat in portions, don´t fill up the pan too full. The meat will be cooked/boiled and not fried anymore. It´s supposed to get a nice brown color.
  4. fill the brown pieces in a pot that fits at least 3 liters.
  5. when you sear the last portion of the meat, add the onions and let them also get brown.
  6. after everything is in the pot, put a sip of water in the pan and stir so all the juices from the meat get into this water. Fill it into the pot as well.
  7. Heat the pot and deglaze with the red wine. After it´s evaporated, deglaze with the broth, add the bay and the pepper and bring to boil.
  8. Now turn down the heat and let boil for 2-3 hours. It´s done, when you can get through the meat easily with a fork. The time depends on the meat. You cannot easlily overcook goulash, it´s supposed be soft and tender.
  9. When cooked, thicken the sauce and serve with potatoes, pasta or dumplings and vegetables of your choice. We love it with red cabagge
Nutrition Facts
juicy and tender german goulash
Amount Per Serving (1 g)
Calories 195 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.