Gulasch: The Soul of German Comfort Food

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth offers a lighter option, while bouillon is economical.

stale bread

🥗Healthier: whole grain bread

💰Cheaper: fresh bread

Whole grain adds fiber, while fresh bread can be used if stale is unavailable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Heat butter in a large pot over medium heat until melted.

Add sliced onions and sauté until golden brown, about 10 minutes.

Stir in sugar and cook until caramelized, about 5 minutes more.

Add beef shanks and brown on all sides, about 10 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Mix in tomato paste, sweet paprika, smoked paprika, mixed herbs, caraway seeds, bay leaf, and salt.

Add enough water to cover the meat, bring to a boil, then reduce heat and simmer for 1.5-2 hours until beef is tender.

For the Serviettenknödel, melt butter in a pan and sauté diced onion until translucent.

In a bowl, combine stale bread rolls, sautéed onion, milk, parsley, nutmeg, salt, pepper, and egg, mixing well.

Form mixture into dumplings and let rest for 15 minutes.

Boil water in a large pot and gently drop in dumplings, cooking for 15-20 minutes until they float.

Remove dumplings and drain well before serving with gulasch.

Garnish with fresh parsley and serve with lingonberries if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens