Goulash originated from Hungary, but it has been adapted over the centuries by Austrians and Germans. You will find many different goulash recipes in Germany. German goulash is deeply ingrained in the German Food Culture.

Prep Time: 10 minutes

Cook Time: 2 hours

Servings: 4 people

Ingredients

• 1¾ lb diced pork
• 2 cups dark German beer (such as a dark larger, or a stout)
• 3 cups beef broth
• 2 lb onions (about 6-7 medium onions)
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 3 teaspoons sweet paprika powder
• 1 teaspoon caraway seeds
• 2 tablespoons cornstarch or all-purpose flour
• Salt and pepper to taste

Preparation

1. Roughly dice the onions into bite-sized pieces.
2. In a large pot or Dutch oven (at least 5 quarts), melt the butter over medium heat. Add the onions and sauté until they're soft and translucent, about 5-7 minutes.
3. Add both the beef and pork to the pot, stirring occasionally until the meat I slightly browned on all sides.
4. Sprinkle in the salt, pepper, paprika, tomato paste, and caraway seeds. Stir everything together and cook for another minute, making sure to stir constantly so the spices don't burn.
5. Pour in the beef stock and beer, then give everything a good stir. Reduce the heat to low and let it simmer gently.
6. Cover and cook on low heat for 1½ to 2 hours, stirring occasionally, until the meat is fork-tender and practically falling apart.
7. To thicken the goulash, mix 1 tablespoon of cornstarch with a splash of cold water to make a slurry, then carefully stir it into the pot. Increase the heat slightly and let it bubble for a few minutes until the sauce thickens. If you'd like it even thicker, repeat with another tablespoon of cornstarch slurry until you reach your desired consistency.
8. Serve with a side of potatoes or noodles and steamed vegetables