Easy German Goulash
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!
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams pork chops (excess fat trimmed)
- 1 teaspoon paprika powder (use the sweet kind, but you can also add some sharp paprika, which will make this dish more spicy)
- 25 grams butter
- 1 teaspoon dijon mustard
- 1 Tablespoon tomato paste
- 1 onion (large, chopped)
- 2 cloves garlic (minced)
- 1 carrot (shredded)
- 200 milliliters beer (I used a German dunkel beer, but most beers will work (I would not go with a hoppy or sweet beer))
- 800 milliliters vegetable broth
- 1 Tablespoon ketchup (or to taste, to add sweetness)
- salt + pepper
- cornstarch (to thicken the sauce)
- 1 Tablespoon sour cream
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Season to taste with ketchup, salt, pepper, and mustard. Then stir in the spoon of sour cream and let melt into the sauce.
- 6
Serve with spätzle or dumplings and red cabbage or any other favorite vegetable.