Notes:
- This is how Lisa ate goulash in Germany growing up – there are many other versions as well. Some people like to add bell peppers, others don’t add any vegetables at all.
- It’s important that the beef simmers on low heat to make it tender. If the heat is too high, the meat might dry out and/or become tough and rubbery.
- We’d recommend using a good quality wine (one that you’d also drink) and beef broth since that will impact the taste of the goulash quite noticeably.
- Since for us, this goulash is mainly a side/sauce eaten with filling spaetzle or bread dumplings, it doesn’t contain as much meat as some other goulash recipes. You can always add more beef than just one pound if desired.
- You don’t have to add cornstarch at the end to thicken the broth. This is just what we do since Lisa always likes her German goulash to be quite thick and she ate it this way growing up in Germany.
Nutrition:
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
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