Oma’s Bavarian Goulash

Oma’s Bavarian Goulash: A Hearty Crockpot Comfort!

Imagine coming home to the rich, inviting aroma of a traditional Bavarian goulash simmering away in your crockpot. This easy-to-prepare dish combines tender chunks of beef with a medley of sweet peppers and aromatic spices, creating a comforting meal that’s perfect for busy weeknights or lazy weekends.

Our Oma’s (Grandma’s) Bavarian Goulash recipe brings a taste of the old country right to your kitchen, with minimal effort and maximum flavor. The slow cooking process allows the chuck roast to become incredibly tender, while the peppers and onions meld into a luscious sauce that’s begging to be sopped up with a crusty piece of bread.

This hearty dish has its roots in the rustic cuisine of Bavaria, where hearty, meat-based stews have been warming bellies for generations. Packed with protein and vegetables, it’s a well-balanced meal that’s not only delicious but also nutritious. Pair it with a robust red wine or a crisp German beer for an authentic dining experience.

Oma’s Bavarian Goulash Recipe

Ingredients:

3-4 pounds chuck roast cut into 3-inch cubes

2 large onions diced

12 sweet mini-point peppers, seeds removed and sliced

3 tablespoons sweet paprika, or smoked paprika for more depth

2 tablespoons olive oil

4 garlic cloves minced

1/4 to 1/2 cup dry red wine (check at step 6 in instructions)

1 packet brown gravy mix (use gluten-free if desired)

2 tablespoons butter

2 tablespoons tomato paste

1 teaspoon Herbes de Provence (or caraway seed, if preferred)

2 bay leaves

2 teaspoons granulated beef bouillon

Salt and pepper to taste

Sour cream, is optional, see notes

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chuck roast cubes with salt and pepper, then brown them in batches. Transfer the browned meat to the crockpot and sprinkle the dry brown gravy packet over the meat. Add cubed butter over dry gravy.

2. In the same skillet, sauté the diced onions until translucent. Add minced garlic and cook for another minute. Transfer to the crockpot.

3. Add sliced peppers, paprika, Herbes de Provence, and bay leaves to the crockpot.

4. Deglaze the skillet with red wine, scraping up any browned bits. Pour this mixture into the crockpot.

5. Add the beef bouillon over the meat and vegetables in the crockpot. Make a well in the center of the pot and add tomato paste.

6. Cover and cook on high for 5 hours, stir well, and add additional wine if needed. Lower temperature to low setting and cook for an additional 1.5 -2 hours until the meat is tender and the vegetables are blended into the sauce. 30 minutes before serving shred beef (we recommend our favorite meat tool for this process) with two forks.

7. Taste and adjust seasoning with salt and pepper as needed.

9. Serve hot over egg noodles, spätzle, or mashed potatoes.

Notes:

• For a more authentic touch, you can add a tablespoon of sour cream to each serving.
• This dish tastes even better the next day, making it perfect for meal prep.
• Top with chives, parsley, or other green herbs.

Nutrition Information

Serving Size: 1 cup (240g)

Calories: 320

Total Fat: 18g

Saturated Fat: 7g

Cholesterol: 95mg

Sodium: 450mg

Total Carbohydrates: 12g

Dietary Fiber: 3g

Sugars: 5g

Protein: 28g

Other Information

Prep Time: 30 minutes

Cook Time: 5-6 hours (high) + 2 hours (low)

Equipment: Crockpot, large skillet

Estimated cost per serving: $2.50

Total cost: $20-$25 (varies by location and ingredient quality)

Meat Smasher – Our Favorite Meat Tool

Non-stick, odorless, BPA free. Meat smasher is heat resistant up to 428 degrees Fahrenheit, ensures even cooking right in the pan. 

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In Conclusion, Oma’s Bavarian Goulash

Our Oma’s Bavarian Goulash recipe is a testament to the enduring appeal of slow-cooked, hearty meals. With its rich flavors and tender meat, it’s sure to become a family favorite that you’ll return to time and time again.

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