Old Fashioned German Goulash

Step 1

In a Dutch oven, place oil and heat pan on medium high until oil sizzles.

Step 2

Add half the beef and brown well, about 5 minutes, stirring once or twice. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining beef.

Step 3

Return first batch of browned beef to the pan, add onion, garlic and spices and continue to cook, stirring often, for 5 minutes or until onions are translucent.

Step 4

Return any drained juices from the meat to the pot, add the potatoes, carrots, tomatoes, and wine to the pan and bring to a boil. Lower heat to lowest setting and cover. Continue to simmer 2 – 3 hours, checking and stirring once or twice -  add a bit of water if the liquid evaporates before the time is up.

Step 5

When ready to serve, boil the noodles as the package directs. Drain and toss with optional butter and parsley. Serve noodles with the goulash.

Step 6

"Goulash" is simply another word for stew and is popular in many countries, with the spices changing according to local custom. The stew is traditionally served ladled over buttered noodles.

Step 7

You may use the tomatoes as they come from the can, or cut them roughly into 1-inch pieces before adding.