Bavarian goulash

Bavarian goulash

Bavarian goulash

Bavarian goulash photo 1
Bavarian goulash photo 2


  • all-purpose flour - 2 Tbsp
  • paprika - 1 item
  • bay leaf - 1 item
  • salt and pepper - 1 item
  • stew beef
  • vegetable oil or butter - 1/4 c
  • onions, finely chopped - 4 item
  • tomatoes, peeled and chopped - 2 item
  • meat stock
  • Burgundy or other red wine - 1 item

How to make bavarian goulash:

Trim beef, if necessary. Cut into bite-size pieces. Heat the oil or butter in a heavy saucepan. Add the beef and saut? until evenly browned on all sides. Add the onions and saut? until nearly translucent. Add the tomatoes and season to taste with salt, pepper and paprika. Add the bay leaf and pour into the stock; stir well. Cover and simmer 1 to 1 1/2 hours or until the beef is tender. In a small bowl, combine the flour and a small amount of the wine. Stir this into the goulash. Cook over a low heat until the sauce is thickened. Serve with potato dumplings or white bread dumplings, boiled or mashed potatoes. Pasta or rice may also be served. Yield: 4 to 6 servings.

Recipe categories: Main dish, Pork chop, One Dish meal.

Bavarian goulash
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT5H30M
Total Time: PT5H30M

Cause of complaint:

Related ingredients:
sugar, pkg, salt, flour, water, oil, lemon juice, chopped onion, medium onion
You may be interested in these recipes: