Goulash Recipes

Goulash is one of the most popular braised dishes. It is important that goulash stews gently in a little liquid so that it becomes tender. The sauce is only extended at the end with broth, wine or water. Classically, beef goulash or pork goulash are used. Turkey goulash or chicken goulash are less caloric.

Artichokes Goulash
Artichokes Goulash For artichokes goulash first blanch paprika with boiling water. Leave to swell for 10 minutes. ...
Aubergines Beef Goulash
Aubergines Beef Goulash Aubergine beef goulash is stewed in a strong red wine sauce. The aubergines give the sauce a special aroma. ...
Bavarian goulash soup
Bavarian goulash soup This Bavarian goulash soup is served with pretzels. Dice peeled potatoes, paprika, onions and garlic. ...
Beef goulash
Beef goulash This beef goulash is prepared in the classic way. It becomes particularly tender when it stews in its own juice. ...
Beef goulash - Viennese juice goulash
Beef goulash - Viennese juice goulash is stewed for 3 hours, which makes the meat particularly tender. Cut the meat into smaller cubes. ...
Beef goulash with chanterelles
Beef goulash with chanterelles For beef goulash with chanterelles first heat butter lard in a casserole. Dice the streaky bacon and fry. ...
Beef goulash with kohlrabi
Beef goulash with kohlrabi is particularly tender, since the beef goulash about 3 hours slowly stews. For the beef goulash first peel onions and roughly divide them. ...
Beef goulash with noodles
Beef goulash with noodles is prepared in a strong gravy with black beer and fresh mushrooms. For the beef goulash with noodles first prepare the vegetables. ...
Beef Steak Goulash
Beef Steak Goulash is prepared with fresh chanterelles and only needs to be fried briefly. Clean the fresh chanterelles. ...

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