German Goulash

READY IN: 2hrs 15mins
Recipe by Dreamer in Ontario

Dr Oetker's German Home Cooking - 1968 edition Sour cream or tomato puree may be added to the goulash if desired. Edited May 2010: I like to add button mushrooms while the goulash is braising.

Top Review by GaylaV

Excellent! I should have let the juices cook down a bit before adding the corn starch as 2 tsp. still left the gravy a bit thin but very tasty. I added the mushrooms during the last couple of minutes of browning to give them a bit more flavour. I used a sirloin steak and it was very tender. I added about 3 tblsp. of sour cream. More would likely be better but 3 was enough. I also only used 1 tblsp. of Canola oil and that was plenty. The aroma while it was cooking was so good and the taste didn't disappoint. Thanks for sharing your recipe. I made a picture but when I went to download it my card was still in the computer -- next time! Made for ZWT X-tra Hot Dishes.

Ingredients Nutrition


  1. Brown beef cubes on all sides in hot fat.
  2. Add chopped onion and saute a few minutes.
  3. Pour in boiling water, season with salt and pepper, add mushrooms if using, cover and braise gently until done (1.5 to 2 hours).
  4. Season to taste with paprika and salt, then thicken with corn starch blended with the cold water.
  5. Note: Sour cream or tomato puree may be added.
  6. Serve with mashed potatoes, rice or noodles and with tomato, cucumber salad.

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