Often prepared with pork or a mix of pork and beef, often only with beef. But you can find it with turkey as well. lamb as goulash is rare here in Germany.
Very popular are the Hungarian Goulash here, but that is called Pörkölt in Hungary. Lots of paprika and onions are the base to that.
The other version is from France and made with red wine. The most famous one is Boeuf Bourguignon á la Chef Bocuse. That recipe is on my blog too.
Recipe:
400 g organic beef for braising
150 g tomatoes
2 carrots
1 12 cm piece of white leek
1/2 bunch parsley
1 onion
2 spring onion
3 cloves if garlic
2 tbsp hot tomato paste
1 tbsp tomato paste
650 ml red wine
200 ml water
50 ml Jim Beam
2 tbsp flour
2 tbsp ghee
1 red chili
2 bay leaves
Salt and pepper
1 tsp herbes de Provence
Peel and chop the veggies.
Salt the cubes of beef.
Heat up the ghee and on high heat sear the beef cubes all around.
Add the onions and garlic and both tomato pastes.
Stir well and roast a bit more, sprinkle the flour on top. Stir and add the rest if rhe veggies.
First the Jim Beam then the red wine and water.
Bring to a boil and reduce to simmer and cook for 2 hours.
Add some parsley and serve with pasta, rice or potatoes.
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