Hungarian Beef Stew Recipe
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Gulaschsuppe is THE beef stew I grew up with and we have Germany’s “almost-neighbors” Hungary to thank for it! The simplicity of this meal combined with the delicious results that are easily warmed up later, must be what makes this an easy go-to stew recipe in Germany.
In Germany, this stew is often served after a night of partying on New Year’s Eve, as it’s easily prepared in advance, and also makes for great hang-over food for New Year’s Day or any other time of year. 😉
It’s in the Paprika Powder
Today’s recipe was directly adapted from a German recipe. It features a lot of onions, meaning a lot of crying in the kitchen! I suggest to you not to skimp on the onions because they’re not just for flavor, but also help thicken the stew. I used two different kinds of paprika powders that I purchased from a spice store down the street (a Hungarian-style “half-sharp” paprika, and a Hungarian-style sweet paprika, see pictures below). They also have a web store, so make sure to check it out in case you can’t find these at your local stores! It’s important to use both, so you can achieve the appropriate amount of flavor complexity and spice in the soup.
Glühwein Gets Me Through Winter
The most commonly enjoyed drink at German Christmas Markets is a hot, spiced wine called Glühwein. In Germany, it comes in different varieties, but the most common are a simple red and a simple white Glühwein. The Christmas Market in Nürnberg calls itself the “Christkindlesmarkt” and has some of the most famous Glühwein around. It’s most popular varieties are a standard red Glühwein that’s prepared after the traditional method with all natural ingredients and a blueberry Glühwein that’s made from blueberry wine and spices (both pictured below).
Heat it up on the stove and infuse your entire house with festive scents, or easily heat up a cup at a time in the microwave instead. Make sure to not bring it to a boil, as the alcohol will quickly cook out that way. Check this website for availability of this Glühwein in your area!
More Giveaways For The Holidays!
Thank you for stopping by my blog! Please stay a while, drool over some delicious German food and subscribe to receive weekly emails with new recipes! If there is a German dish you would love to see on my blog, please share it with me in the comments below! Subscribing to my blog also allows you to stay tuned on more fun giveaway surprises and more great German recipes to come soon! Next week, I will share another favorite German Christmas cookies recipe!
Ingredients for Gulasch Soup (makes about 6 servings):
- 12 small, yellow onions (I basically used a whole bag of onions)
- 1 lb (500 g) beef stew meat
- 4 c (1 liter) beef broth
- 7 Tbsp (100g) grease or butter or a mixture of both
- 1 Tbsp paprika powder, spicy
- 2 Tbsp paprika powder, mild
- 1/2 tsp dried marjoram
- 1 tsp salt
- 2 potatoes, peeled and medium diced
- 2 bell peppers, skin removed and cut into strips (the skin easily peels off after broiling the bell peppers for a few minutes in the oven
- 4 tomatoes, diced
- 1 clove garlic, minced
- 4 oz (100 ml) red wine
- sour cream
- Peel and small dice the onions (I admit, not the funnest of tasks)
- Trim the meat and cut the meat into bite-sized cubes (or purchase pre-cut stew meat at Whole Foods for example like I did)
- On medium high, heat grease in a large pot, then add the onion and sautée until golden brown.
- Add the beef and sautée for 5 minutes while stirring.
- Add the spices and broth, cover with a lid, and let simmer over medium low heat for 1 hour.
- Stir in the vegetables and let simmer for an additional 25 minutes.
- Remove the stew from heat and stir in the red wine. Garnish with sour cream before serving.
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A few of my (other) favorite things to try:
- Bratapfel – German Baked Apples perfect to get you through winter!
- Riesling Soup – a delicate, savory soup using dry Riesling
- Döner Kebab – my favorite German-Turkish fast food!
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.