Friday, December 27, 2013

Gloria's German Beef Gulasch

German beef gulasch
A while back, I shared Greg's recipe for German gulasch, which is not to be confused with what we Americans call Hungarian goulash. For one thing, there's no macaroni or other pasta in the German version, nor is it made with ground meat. Germans enjoy venison as well as beef, and so Greg's recipe used venison. My version, shared below, is made with stew beef.  Feel free to use either red meat in either recipe.

This recipe makes 4 servings but you can double it to make 8 servings. Leftovers can be refrigerated and reheated, and some say the flavors even improve after the dish rests overnight. I like to serve my gulasch over spaetzle, but if you are following a low-carb or gluten-free diet then simply serve in a bowl "as is" (shown in photo on left) or serve over cooked spaghetti squash strands (my favorite low-carb, gluten-free substitute for noodles or spaghetti).

A word of note: My German Beef Gulasch recipe has refreshingly bright citrus notes and hints of smoke from the fire-roasted tomatoes. If you prefer more subtle flavors, cut the amount of citrus zest in half and use regular diced tomatoes.

1 lb stew beef, cut into approx 2" chunks
2 Tbs oil or bacon fat, divided
1 small onion, chopped
3 cloves garlic, minced
1 large can (28oz) diced fire-roasted tomatoes, undrained
1/2 cup red wine
1 1/2 tsp paprika 
1 tsp grated citrus* zest
1/2 tsp caraway seeds
1/2 tsp dried marjoram
1/2 tsp salt (to taste)
Pinch (to taste) cayenne pepper
1 Tbs finely chopped fresh parsley
Optional garnishes: Grated citrus zest, chopped parsley

German gulasch recipe
*I like to use a 50/50 combination of grapefruit zest and orange zest, but you can also use lemon zest and/or any combination of these. I try to buy organic citrus so that I can grate the zest for recipes. I store the zest in little containers or baggies my freezer until ready to use.

Heat 1 tablespoon of oil or fat in a large, heavy-bottomed pot over medium-high heat until very hot but not smoking.  Add beef cubes and brown on each side. Transfer browned meat to to a plate and set aside. Add onion & garlic to skillet -- if necessary, add the second tablespoon of oil or fat -- and saute until softened and onion is translucent. Pour in the red wine and cook until bubbly and reduced, stirring regularly to deglaze the bottom (you can raise the heat a little if needed). Return meat to the pot, add remaining ingredients except the parsley & garnishes, stir and bring to a simmer. Reduce heat, cover leaving a slight crack, and cook at a very low simmer until beef is tender, about 2 hours. Remove lid and stir in the parsley, bring back to a low simmer and cook an additional 30 to 60 minutes, stirring occasionally, until liquid has reduced a bit and is slightly thickened.

Before serving, taste for balance and adjust seasonings as desired. Serve with either or both optional garnishes.

Zestfully yours,
Carolina Sauce Company

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