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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
Arbeitszeit 23 Minuten
Portionen 4
Kalorien 195kcal
Autor Marsha


  • 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


  • first cut off excess fat from the goulash if necessary and check that all the pieces are around the same size. Cut if not.
  • take a big pan and heat with a bit of oil or butter
  • 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.
  • fill the brown pieces in a pot that fits at least 3 liters.
  • when you sear the last portion of the meat, add the onions and let them also get brown.
  • 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.
  • 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.
  • 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.
  • When cooked, thicken the sauce and serve with potatoes, pasta or dumplings and vegetables of your choice. We love it with red cabagge


Serving: 1g | Kalorien: 195kcal | Kohlenhydrate: 20g | Protein: 16g | Fett: 4g | gesättigte Fette: 1g | Ballaststoffe: 2g | Zucker: 4g