Easy German Goulash Recipe
I grew up with all sorts of goulash recipes in Germany, and this one-pot German goulash with pork and beer is to die for! It's rich in flavor from using a mild, dark beer to help pick up the fond after browning your cut-up pork chops. Finish the sauce with mustard and sour cream for that velvety goodness you can't wait to soak your Spätzle (German egg noodles) in!
Servings: 4 servings
Calories: 305kcal
Equipment
- 1 Dutch Oven or deep, large skillet with lid
Ingredients
- 500 grams pork chops excess fat trimmed
- 1 teaspoon paprika powder use the sweet kind, but you can also add some sharp paprika, which will make this dish more spicy
- 25 grams butter
- 1 teaspoon dijon mustard
- 1 Tablespoon tomato paste
- 1 onion large, chopped
- 2 cloves garlic minced
- 1 carrot shredded
- 200 milliliters beer I used a German dunkel beer, but most beers will work (I would not go with a hoppy or sweet beer)
- 800 milliliters vegetable broth
- 1 Tablespoon ketchup or to taste, to add sweetness
- salt + pepper
- cornstarch to thicken the sauce
- 1 Tablespoon sour cream
Instructions
- Cut off any excess fat off your pork chops, then cut into bite sized chunks. Melt the butter in a deep skillet on medium high and sauté the pork on all sides until nice and browned. Season with salt, pepper and the paprika powder.500 grams pork chops, 25 grams butter, 1 teaspoon paprika powder
- Add the onion, garlic and shredded carrot, and cook for a minute. Then add tomato paste and mustard and sauté for another minute while stirring.1 Tablespoon tomato paste, 1 onion, 2 cloves garlic, 1 carrot, 1 teaspoon dijon mustard
- Pour the beer into the skillet and allow to simmer and reduce for about 5 minutes before adding the broth. Add the broth, top the pan with a lid and simmer on medium-low heat for one hour.200 milliliters beer, 800 milliliters vegetable broth
- Remove the lid and allow to simmer and reduce to thicken the sauce. Alternatively, you can also mix some of the sauce with some cornstarch (start with 1 tsp) and pour it back in to thicken.cornstarch
- Season to taste with ketchup, salt, pepper, and mustard. Then stir in the spoon of sour cream and let melt into the sauce.1 Tablespoon ketchup, salt + pepper, 1 Tablespoon sour cream
- Serve with spätzle or dumplings and red cabbage or any other favorite vegetable.
Video
Notes
Which beer to use: I used the German Warsteiner Dunkel beer, which is pretty mild in flavor. You can choose to add your favorite, mild dark beer or a mild lager, or a pilsner. Don't use a beer that's too hoppy or too sweet. Just have fun and play with it!
A note on paprika powder: I usually only use regular, 'sweet' paprika powder. Feel free to use some sharp or half-sharp paprika powder if you would like to add some heat to your goulash!
Nutrition
Calories: 305kcal | Carbohydrates: 11g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 989mg | Potassium: 644mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3479IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg