Easy German Goulash Recipe
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!
What you need
oz pork chop, excess fat trimmed
tsp paprika, use the sweet kind, but you can also add some sharp paprika, which will make this dish more spicy
oz butter
tsp dijon mustard
tbsp tomato paste
onion, large, chopped
clove garlic, minced
carrot, shredded
fl oz beer, I used a German dunkel beer, but most beers will work (I would not go with a hoppy or sweet beer)
fl oz vegetable broth
tbsp ketchup, or to taste, to add sweetness
cornstarch, to thicken the sauce
tbsp sour cream
Instructions
0 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. 1 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. 2 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. 3 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. 4 Season to taste with ketchup, salt, pepper, and mustard. Then stir in the spoon of sour cream and let melt into the sauce. 5 Serve with spätzle or dumplings and red cabbage or any other favorite vegetable.View original recipe
