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plate of German pork goulash with egg noodles and asparagus
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5 from 7 votes

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!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: German
Keyword: Authentic German Recipes, German comfort food recipes, German Dinner recipes, German Gulasch Recipe, German Pork Gulasch recipe, German Pork recipe, German pork roast recipe, German recipes with beer, German recipes with dark beer, German recipes with dunkel beer, German recipes with Dunkelbier, German roast recipe, Goulash recipe, Pork Gulasch recipe
Servings: 4 servings
Calories: 305kcal

Equipment

  • 1 large, deep 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