Easy German Goulash Recipe

Method6 steps · about 1 hr 50 min

1. 1

   Step 1: Trim excess fat from the 500 g pork chops and cut into bite-size chunks. Melt the 25 g butter in a deep skillet over medium-high heat and brown the pork on all sides. Season with salt, black pepper and the 1 tsp sweet paprika; add optional extra hot paprika only if desired.

   Uses 500 grams pork chops (excess fat trimmed) · 25 grams butter · 1 tsp sweet paprika · Extra hot paprika to taste, optional · Salt to taste for browning and final seasoning · Black pepper to taste for browning and final seasoning

   
2. 2

   Step 2: Add the chopped large onion (1 large), minced 2 garlic cloves and shredded carrot (1) to the pork and cook for 1 minute. Stir in the 1 tbsp tomato paste and 1 tsp initial Dijon mustard and sauté for another 1 minute.

   Uses browned seasoned pork · 1 large onion, chopped · 2 cloves garlic (minced) · 1 carrot (shredded) · 1 Tablespoon tomato paste · 1 teaspoon dijon mustard

3. 3

   Step 3: Pour in the 200 ml mild dark beer, scraping up the cooking fond, and simmer for about 5 minutes to reduce slightly. Add the 800 ml vegetable broth, cover and simmer over medium-low heat for about 1 hour, until the pork is tender; continue as needed for tenderness.

   Simmer Goulash · 60 minUses pork and sautéed vegetable mixture · 200 ml mild dark beer · 800 milliliters vegetable broth

4. 4

   Step 4: Remove the lid and simmer gently until the sauce reduces to the preferred thickness. Alternatively, withdraw a little sauce and let it cool, mix with cornstarch starting with 1 tsp, then stir the smooth slurry back into the goulash. Bring back to a gentle simmer and cook until thickened, adding more slurry only if needed.

   Uses simmered pork goulash · Cornstarch for optional thickening, as needed; start with 1 tsp

5. 5

   Step 5: Season the prepared goulash to taste with about 1 tbsp ketchup, salt and black pepper, plus optional extra Dijon if needed. Stir in the 1 tbsp sour cream over gentle heat.

   Uses tender pork goulash with thickened sauce · About 1 tbsp ketchup, adjusted to taste · Salt to taste for browning and final seasoning · Black pepper to taste for browning and final seasoning · Extra Dijon mustard only if needed at final tasting · 1 Tablespoon sour cream

6. 6

   Step 6: Serve with optional ready cooked Spätzle OR dumplings and ready red cabbage OR another prepared vegetable.

   Uses finished pork-and-beer goulash · Ready cooked Spätzle OR dumplings for serving, optional · Ready cooked red cabbage OR another prepared vegetable for serving, optional