How To Make German Goulash: The Easiest Recipe

Goulash is one of the most popular traditional dishes in Germany. There are probably dozens of regional variations, but the main ingredients are always beef and paprika (or, more specifically, its pimento seed extract). If you’ve never had goulash before, you’re in for a real treat! It’s a hearty stew with a delicious tomato-y finish that will leave you entirely satiated. And while it might seem like goulash was invented just so we could eat sauerkraut with our meat again, that’s not really true. Paprika goes back thousands of years in Central Europe as an ingredient for flavoring stews and sauces. In fact, Germany is actually one of the top pimento producers in the world. But since there are many different types available (gouda, chili pepper, smoky paprika…), which one should you use? Even within one type there can be slight differences between various cultivars—this means it doesn’t take much to mess up an otherwise perfect recipe.

What is Goulash?

Goulash is a hearty stew made with meat or vegetables, often tomatoes, paprika, and sauerkraut. Beef is the most common base, but pork and chicken are also used. The dish is often prepared with inexpensive cuts of meat, so it’s a great way to use up scraps or leftovers. Goulash is one of the oldest dishes in the world. Archaeological finds suggest the dish has been around for thousands of years and was even prepared by the ancient Egyptians. It’s speculated that the dish gets its name from the cuisines of ancient Greece and Persia, where it was prepared with a mixture of vegetables and lamb.

What is the Difference Between Paprika and Pimento

Paprika is a spice that’s either made from peppers or from a variety of spices. The peppers used to produce paprika are usually sweet red bell peppers. Pimento is an extract made from the root of the capsicum annum plant, which is a relative of the red bell pepper. It’s used in goulash as a flavoring agent. Both paprika and pimento are used extensively in European and Central Asian cuisine. However, paprika was used long before pimento was discovered, and it’s not clear when pimento was first used.

Which Type of Paprika Should You Use for Goulash?

We like to use the sweet paprika most often, but you can also use the Hungarian paprika (also known as “sweet bell pepper paprika”) if you’d like to make the dish closer to the original. You’ll want to use a mild paprika with a hint of sweetness, as the dish doesn’t need any strong flavors. Chefs generally agree that the best sweet paprika for goulash comes from Hungary. We’ve done some online research and found that a few online retailers carry the Hungarian paprika, but we haven’t seen it in the stores. If you can’t find it or you’d like to try using a different type of paprika, you can certainly use it. The dish will just be slightly spicier and less sweet overall.

How to Make German Goulash: The Easiest Recipe

The hardest part of this recipe is choosing what to eat for dinner! You can make this recipe with inexpensive cuts of meat and fresh vegetables or with more expensive cuts of meat and fresh produce. You can also experiment with different spices and herbs. The main ingredients are beef stew meat or beef short ribs, a bell pepper, onions, paprika, garlic, sauerkraut, tomatoes, and water. The best way to prepare the meat is to brown it lightly then add it to a big pot with the water. Then you cook the ingredients for the base of the stew: the onions, garlic, and peppers. After this you add the paprika and stir well. Next, you add the meat and allow it to simmer in the sauce. After the meat is done, you add the sauerkraut and tomatoes and let it simmer for a bit more. You can also use other vegetables, such as potatoes, green beans, squash, or carrots. You can also use beef broth instead of water. This is a very easy recipe, and you can make it for your family or guests.

Variations and Tips for Making German Goulash

- Use a higher ratio of paprika to pimento. - Use sauerkraut with less sodium to maintain the right acidity. - Try adding other vegetables or herbs like bay leaf, fennel seed, or thyme. - You can add corn kernels (fresh or frozen) to the stew, which add a nice sweet flavor. - You can also prepare this dish vegetarian-style by using vegetable broth and tofu instead of the meat. - This is a very forgiving recipe, so you can also make it in a crockpot or another Dutch oven.

Conclusion

Goulash is one of the most popular dishes in Germany. There are probably dozens of regional variations, but the main ingredients are always beef and paprika (or, more specifically, its pimento seed extract). Paprika goes back thousands of years in Central Europe as an ingredient for flavoring stews and sauces. In fact, Germany is actually one of the top pimento producers in the world. But since there are many different types available (gouda, chili pepper, smoky paprika…), which one should you use? Even within one type there can be slight differences between various cultivars – this means it doesn’t take much to mess up an otherwise perfect recipe. We like to use sweet Hungarian paprika to make the dish closer to the original, but you can certainly use another type if you like. The dish will just be slightly spicier and less sweet overall.