in Germany

Cream goulash German style

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Ingredients for 6 servings:

  • 1 kg lean beef goulash
  • Fat for frying
  • 2 large onions, finely diced
  • 1 clove(s) garlic, crushed
  • salt and pepper
  • Paprika powder
  • 250 ml meat broth
  • 1 cup crème fraîche
  • Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Brown the goulash on all sides in hot fat, adding the finely diced onion and crushed garlic clove. Season with salt, pepper, and paprika. Pour in the meat broth and simmer in a covered pot over medium heat for about 80 minutes (pressure cooker only about 15 minutes). Add the crème fraîche and season with salt and pepper. Tip: If desired, refine the goulash with steamed mushroom slices and a dash of dry sherry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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