Still Cooking German

My problem is there are way too many good recipes and dishes out there just waiting to be cooked and tasted and not nearly enough time. I am always experimenting with new recipes and tweaking recipes that are already tried and true. And that is really fun and exciting for me. But when I find recipes we really like, it’s fun to go back and revisit them too. And every now and then, I just have to make the good, warm, delicious, comforting food we crave too. This time, it was another German cooking adventure, with another batch of Bavarian goulash. Rarely do I share my revisits, unless it has been awhile in between, and it has been awhile since I last made a goulash.

Yes, I have made Bavarian goulash many times, and yes, I have shared it with you too. A Time for Bavarian Goulash, Bavarian Goulash But, it has been awhile since my last time, and I don’t want you to forget about it. It is such a warm and comforting, delicious dish. It was a perfect recipe for a cold winter’s night too. I served it over creamy mashed potatoes with green beans on the side, followed with a rich, warm, full bodied red wine on the side. Goulash is NEVER served just by itself. It is almost always served with potatoes of some sort, and quite often mashed, although it is served over wide egg noodles a lot too. I have enjoyed it both ways, but I have to say, I prefer it over mashed potatoes.

Since I have shared this recipe with you a couple of times, I will not go into the actual recipe again, though I will remind you of the cooking procedures.

Once everything is cut and sliced the way you want it, coat the beef cubes in flour. Cook the meat in a very hot skillet with a combination of butter and olive oil for about 7-10 minutes, stirring frequently, until it is completely browned.

Add the mushrooms, garlic and onions and continue to cook for an additional 5-7 minutes, or until the onions are translucent.

Then add the tomatoes, tomato paste, red wine, beef broth and seasonings to the pot. Mix well and bring to a boil, then reduce to a simmer and continue to cook for about 1 1/2 hours, stirring often.

Once everything is ready, it is time to dish it all up and serve over either creamy mashed potatoes or noodles and enjoy. Delicious! Kostlich, especially on a cold, chilly night. This will warm you up from the inside out.

Have a great day Everyone! Stay safe, stay well and stay warm. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

14 thoughts on “Still Cooking German”

  1. Memories from my childhood! I would always make sure to get myself invited for dinner when my best friends mom was making her goulash. She served it with egg noodles, but I’m definitely in the mashed potato camp!

    Liked by 1 person

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