German Goulash | Authentic Recipe

Hello everyone. Welcome back to Lee's Camp Cooking channel. This video is about "German Goulash | Authentic Recipe".

My husband's mother came to visit us earlier in the year. She showed me how to cook a few recipes that my husband had been craving from his childhood. This was one of them. It was so wonderful to be shown an authentic recipe by an authentic Mutti. It is super Lecker (delicious). Easy to make with basic ingredients. Mutti is a wonderful cook and her recipe for goulash will be kept now and passed on to future generations

Recipe

Ingredients:
500 grams stewing steak (blade, chuck, oyster) - cut into big chunks
500 grams pork (shoulder, loin, butt) - cut into big chunks
500 grams onions - sliced thickly
500 grams red capsicums (peppers) - cut into big chunks
200 grams mushrooms - sliced thickly
3 large dill pickle cucumbers (gherkins) - sliced into little pieces
5 small cloves of garlic, peeled and finely chopped (or micro planed)
2 tablespoons finely grated lemon rind
2 tablespoons paprika powder
1 1/2 tablespoons tomato paste
salt & pepper & sugar
Oil (to fry meat)

Method:

Put a heavy based pan over a medium high heat, let the pan heat up for a few minutes, then add some olive oil to cover base of pan. Once the oil has heated up, add all the meat at once. Don't stir. Let it sizzle for a few minutes, then stir, and let sizzle again, then repeat, until all the meat is nicely browned. This browning process will take about 10 minutes.

Add the onions, 1 teaspoon salt and 1 teaspoon of pepper to pan, and cook for another 10 minutes or so, until the onions are nicely browned.

Add garlic, and cook only for a minute or so, until you smell the lovely aroma.

Add tomato paste and paprika powder, stir, and let cook for a few minutes, to cook out the raw taste of tomato paste.

Add the lemon rind.

Add capsicums and mushrooms and give a good stir.

Add enough water to almost reach the top of the pot.

Bring to the boil, then reduce the heat to a very low simmer, cover the pot and cook for 1 hour.

After 1 hour has passed, check for seasoning, I added 1 teaspoon of sugar and another teaspoon of salt. The sugar helps balance the acidity from the tomato paste.

Add dill cucumbers, stir, replace the lid and gently simmer for another 30 minutes.

After 30 minutes, check again for seasoning, I added another teaspoon of sugar and a little more black pepper.

The meat should be tender enough that you can cut it with a spoon, if not, cover the pot and simmer it for a bit longer.

Serve. I boiled some potatoes, crushed them a little and added some salted butter. I then sprinkled them with chopped parsley.

It was a very delicious meal, and leftovers taste even better the next day.

Don’t forget to share with your friends and family. I would love to hear your opinions, so comment down below. Thank you for watching.

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About me:
My name is Lee, and I am passionate about good food. My beautiful mother, who is a wonderful cook, patiently introduced me to cooking when I was just a small child. My homestyle recipes are easy, delicious and inexpensive to make.

Relevant Hashtags:
#germangoulash #goulash #germanfood #authenticgoulash #authenticgermanfood #muttirecipe #authenticrecipe