Mitzi's German Goulash is a family heirloom recipe that is the essence of simplicity and rusticity. You can make it with just three ingredients: stewing beef, onions and seasonings.
You will never believe how just a few ingredients can turn into such a hearty flavorful dish. This goulash is perfect comfort food on those chilly spring nights. There are many variations of goulash and, in certain areas of Europe, it is considered a soup if it is served with bread. You can add potatoes or celery or carrots, but I like how intense the flavor is with fewer ingredients. That is the magic of the recipe. When Mitzi first served this goulash for me a few years ago, it was love at first bite.
This is the simplest recipe you will ever make, and, trust me, it is delicious. No need to brown the meat or the onions. This would make a great slow-cooker recipe – just increase the cooking time to 6 to 8 hours on low depending on the slow cooker. There is no need to use any oil.
Mitzi’s German Goulash
2 pounds well-marbled stewing beef cut into even-sized pieces
Salt and freshly ground pepper
2 pounds onions, sliced (I use the sweet variety)
2 or 3 medium carrots, cut into 1/2-inch pieces (optional)
1 to 2 teaspoons paprika
Cut the beef into even sized pieces for even cooking; season with salt and pepper.
Place the meat and the onions in a medium heavy-bottomed Dutch oven or sauce pan with a tight fitting lid, and place lid on top.
Bring to a gentle boil and let simmer for 2 to 3 hours, stirring often to prevent scorching. Check to see if enough liquid is being generated by the steam. If not, add water or wine.
If desired, you can add carrots during the last 45 minutes of cooking.
Thirty minutes before the goulash is done, add paprika.
Serving Recommendations: I serve this with cayenne pepper on the side and fresh homemade bread or over egg noodles.
Beverage Recommendation: Cabernet or Merlot or a Cold glass of German Beer