Ever wondered how to get the authentic taste of Gulasch and knödel from Germany? Well, you are in luck. Carolyn of Holidays to Europe is sharing a very real experience with us.
With a German-born husband, I’ve been fortunate to taste many of the dishes of his country of birth and one of my favourites, and one I make often, particularly in winter, is beef goulash served with bread dumplings (known as knödel in German).
The dish is a winter staple in Germany, Austria and Hungary as it makes a hearty meal but is relatively easy to prepare. You do need to start preparation a few hours in advance but the results are well worth the effort.
This is my mother-in-law’s recipe and it gets a tick of approval every time I make it.
Beef Goulash or Gulasch
- 2 onions, chopped
- 1 red capsicum, chopped
- 1 tablespoon of sweet paprika
- 1 tablespoon of tomato paste
- 2 cups of water
- 750g to 1kg of stewing steak cut in 1cm cubes
- Salt and pepper for seasoning
Method for cooking Gulasch
- Heat some oil in a large saucepan then add the chopped onions and cook until soft. Add the capsicum, sweet paprika, tomato paste and water and bring to the boil.
- Add steak and return to the boil then simmer for 2 to 3 hours until steak is very tender.
- Season with salt and pepper before serving with knödel.
How to make
- 1 day-old breadstick cut into 1cm squares
- 2 or 3 eggs
- 1 onion, chopped
- 2 to 3 rashers of bacon, chopped
- ½ cup milk
- Small bunch of parsley or chives, chopped
- Plain flour (amount required varies)
- Place chopped bread into a large mixing bowl.
- Heat some oil in a frying pan and sauté the chopped onion and bacon. Remove from heat and add to bread.
- Warm milk in a pan, then add all ingredients together. Add some plain flour if needed to make the mixture firm. Roll into tennis ball-sized balls.
- Boil in a large pot of boiling water for approximately 10 minutes.
So, now you know How to make Gulasch and knödel from Germany. I am hungry.