Easy German Goulash Recipe
Serves 4
20 mins prep
90 mins cook
110 mins total
I grew up with all sorts of goulash recipes in Germany, and this one-pot German goulash with pork and beer is to die for! It's rich in flavor from using a mild, dark beer to help pick up the fond after browning your cut-up pork chops. Finish the sauce with mustard and sour cream for that velvety goodness you can't wait to soak your Spätzle (German egg noodles) in!
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Cut off any excess fat off your pork chops, then cut into bite sized chunks. Melt the butter in a deep skillet on medium high and sauté the pork on all sides until nice and browned. Season with salt, pepper and the paprika powder.
oz pork chops
oz butter
tsp paprika powder
Add the onion, garlic and shredded carrot, and cook for a minute. Then add tomato paste and mustard and sauté for another minute while stirring.
tbsp tomato paste
onion
clove garlic
carrot
tsp dijon mustard
Pour the beer into the skillet and allow to simmer and reduce for about 5 minutes before adding the broth. Add the broth, top the pan with a lid and simmer on medium-low heat for one hour.
fl oz beer
fl oz vegetable broth
Remove the lid and allow to simmer and reduce to thicken the sauce. Alternatively, you can also mix some of the sauce with some cornstarch (start with 1 tsp) and pour it back in to thicken.
cornstarch
Season to taste with ketchup, salt, pepper, and mustard. Then stir in the spoon of sour cream and let melt into the sauce.
tbsp ketchup
salt + pepper
tbsp sour cream
Serve with spätzle or dumplings and red cabbage or any other favorite vegetable.
