Dieter Monka lives in Gelsenkirchen Germany, and sent me this recipe for Beef Goulash that is unique by putting in mustard and also finishing it by blending in sour cream as you would a Stroganoff. I also added some ideas that I got from 2 Hungarian recipes that intrigued me. Fresh bell peppers and tomato chunks, tomato paste and a little red wine. This is different than the simple braised Goulash my grandma made.
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How to Make
Follow these simple steps…
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You can use any greens to make this.
Here I did kale and romaine a great combination.
Dieter’s Beef Goulash
A unique beef goulash featuring mustard and a sour cream finish, inspired by Stroganoff and Hungarian influences[cite: 71, 72].
Ingredients
- 2 lbs Beef . Round, or Chuck preferably
- 1 large onion
- 3/4 cup red or orange bell pepper
- 1 plum tomato
- 1 /4 cup olive or canola oil
- 2 tablespoons mild or hot Hungarian Paprika you may use Spanish but make sure it is fresh not been sitting for years in the cupboard
- 1 tablespoon caraway seed or 2 teaspoons ground caraway seed
- 6 cups beef or chicken stock
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoons tomato paste
- 1/2 cup red wine. optional
- 1 cup sour cream
Instructions
- Mince the Spanish onion and the bell pepper and I chunked up plum tomato. Now to gather the other ingredients.
- .Measure into a dish the paprika and caraway into small dishes. This way I don’t have to go search for them when you need to add them to the Goulash. It is worth it to go get a fresh can of Hungarian paprika. The caraway seed can be whole or ground. If you have guests that don’t like caraway seed then you can buy ground or grind the seeds in a coffee grinder.
- .I used a Round Roast for this but you could use chuck roast as well. Any cut of meat that could be used as a roast or stew meat. I wouldn’t use meat that would be good for a steak.
- Cut the meat into 1 -1/2 inch cubes.
- Measure out about 6 cups of beef or chicken stock
- Saute the vegetables in the oil till soft. Add the caraway and paprika stir and cook for a minute to release flavors. Add the beef and lightly brown for 2 minutes.
- Add the stock and bring to a simmer
- Add some tomato paste
- Add the Dijon mustard
- Add some red wine. approximately 1/2 cup.
- Simmer for 1 1/2 -2 hours till the beef is tender but not falling apart.
- You can just top the Goulash with the sour cream or you can blend some in as I did below.
- Here I blended in 1/2 cup sour cream to the Goulash. I used the other 1/2 cup to garnish on top.
- To safely blend the sour cream in, take a little of the Goulash in a bowl and blend in the sour cream. This gets it up to temperature and then you can blend it into the Goulash without it clabbering.
- You can serve the Goulash with dumplings, noodles or Spaetzle.
Tried this recipe?Let us know how it was!
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