German Beef Goulash & Winner of the Cookbook Tasting Colorado

Is there a homier dish than Spätzle and beef goulash? Well, not for me. With cold temperatures and snowy weather outside, sitting down to a plate filled with homemade German beef goulash feels like being wrapped in a cozy warm blanket. I used to prepare my goulash on the stove top, which was very time consuming, but a few weeks ago, I treated myself to a new toy, the Cuisinart pressure cooker. LOVING it! Beans, stews, roasts, and soups are cooked in no time, which is often a necessity at my house, since my kids have a very busy after school schedule. This German beef goulash uses lots of onions to thicken the sauce and Hungarian paprika to add the very typical sweeter goulash taste that German beef goulashes are known for. Serve with homemade Spätzle or over fresh cooked rice for a very tasty family dinner on a cold winter evening. Enjoy!

Don’t worry, the provided recipe for German beef goulash also works without a pressure cooker, just plan on longer cooking time on the stove top.





German Beef Goulash 5.0 from 4 reviews Print Recipe type: Main Cuisine: German Author: Kirsten | My Kitchen in the Rockies Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 6-8 Ingredients 2.25 pounds (1 kg) lean beef stew meat, preferably grass fed

¼ cup organic olive oil

6 cups (800 g) organic onions, diced

4 Tablespoons organic tomato paste

2 Tablespoons Hungarian paprika

1 teaspoon thyme

¼ teaspoon Cayenne pepper

¾ cup water

¾ cup dry red wine

2 teaspoons (about) organic beef base, (I use Better than Bouillon)

pepper

kosher salt Instructions Set your pressure cooker on browning and heat the olive oil. Brown meat in batches. Season with pepper and salt. Set aside. Add onions and brown them slightly. Season with salt and pepper. Add tomato paste and stir well. Sprinkle paprika, thyme, and cayenne pepper into the onion mixture. Place back the beef and add water, red wine, and beef base. Stir well. Close your pressure cooker and set on high pressure for 20 minutes. Releasing the pressure naturally after the cooking. Season with pepper and salt. Notes You can also prepare the goulash in a big stew pot on the stove top. Simmer the goulash on lowest heat setting (closed lid) for 3 to 4 hours or until meat is very tender. Add more liquid if necessary. Wordpress Recipe Plugin by EasyRecipe 3.1.02

The winner of the cookbook giveaway Tasting Colorado is Susan from My Mother’s Apron Strings. Congratulations Susan! I will forward your information to Farcountry Press and Michele.