5 Traditional German Goulash Variations - Classic German Gulash
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- เผยแพร่เมื่อ 29 ต.ค. 2022
- 5 Traditional German Goulash Variations - Classic German Gulash
In this video I will be talking about traditional Goulash varities that are popular here in Germany. German Goulash is a meat steaw which is made either of beef or pork, depending on varity.
★ Food mentioned in this video ★
1. Klassisches Rindergulasch - German Beef Goulash
2. Wildgulasch - German Wild Game Goulash
3. Wurstgulasch - Sausage Goulash
4. Feuerfleisch - Spicy German Pork Goulash
5. Szegediner Gulasch - Pork Goulash with Sauerkraut and Bacon
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This was a wonderful video. It brings me back to my days in Germany. Thanks so much.
I had a ghoulash in the Czech Republic with pickles in it that was amazing. Glad to see that here.
Interesting variations. My German Mother’n’Law (who was from Manheim) taught me the first version you showed, except she didn’t use wine, only beef broth. She served it with a green salad and homemade Spaetzle.
Oh how lovely! And yes, here in Hesse (Mannheim is just 1h drive from where we live) we go for the first variation and second in autumn time!
Fantastic video as ever, thanks so much for posting. They all look so yum. Inspired to try one soon. 🙂 All the best from the UK 🙂
That Goulash, looks very very very Testy, my Friend 😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Wurst goulash…. Mmmmm I forgot all about that! Thanks for doing these videos!
This time I was mentally prepared and only watched your delicious video with the great dishes after I had eaten something. But such a juicy beef goulash would be something fine again.
They all look amazing. I personally want to (and likely will) make the first two and the last one. What's not to love about these dishes?!?! Yum.
🤩
The number four must be superb!
All the versions look good. I'm used to the "wild" version with Preiselbeern of course. But I like your sauerkraut-sour cream one and will be trying it too.
I can't wait to try your pork and sauerkraut variation. Looks delicious!
WOW! These look so delicious! I want to try all of them!
They all look so good. I know I am going to have to try all of them. You make it look so easy.
Oh well goulash is easy. Just time consuming
Hi Marta: I can’t wait to try these recipe’s. Thank you for posting this.
Thanks Rob ☺️
The last 2 made me want to try them😋thanks for sharing🙏🏻💜
Thanks for watching!:)
Marta I know I said this before about your camera work
I have to say your attention to detail is brilliant
Really makes the dishes look so delicious!
I think I would like all of these recipes! 😊
Thanks:) I tent to think that there is a room for improvement when is about my filming skills. But the camera that my husband got me a a gift is so great that even a bad videographer can present the food in delicious way 😂
Great video! It would be reallyy great if you could make a series dedicating a video about their regional dishes to all 16 German states each. It is just crazy how diverse German cuisine is depending on where in the country you are...
That’s right Daniel. Of that would be a journey:)
Very nice! I’ve had the first two, beef and game, but not the others. I’ve had the variations in Hessen (Wiesbaden) and in Baden Württemberg (Stuttgart). Delicious. I think fall is the perfect time to try cooking this dish. Vielen dank!
That’s right! And yes the first two are very popular in Southern Germny!
I've had the first 2 goulash before but not the rest, the last one looks absolutely delicious! They all do 😋 thanks Marta
Thanks Elizabeth 😉
Hello Elizabeth how are you doing. Where are you watching from?
@@paulsilver Eastern US!
All real winners here! My favoreite dinner at an old favorite restaurant was your number 1. I am pretty sure this was their recipe. It was served with spatzel and red cabbage. Really tops! Can I assume that your number 2 was made from venison? You include wild meat sauce. Is that a broth made from the same meat, or from something else? We will have to try making your number 4 too!
These are real winter warmer dishes, Marta. I like the idea of the Feuerfleisch and will give that a try soon
Oh you should. It is really a treat!
Lecker.
Looks delicious Marta!
Thanks Tim!
Very good English.. Besser als mein Deutsch.
😛
I can't find the recipe for spicy German pork goulash, and I went to all the sites and your web page. Thank you for any help you can give me. I believe my husband would love it!
Hi Cindy! The recipe I used is in German, but you can easily translate it: www.gutekueche.de/saechsisches-feuerfleisch-rezept-4887. it’s easy to make!
the original wildgulash looks like it has some kind of creamy mushroom sauce mixed in? not the second one with the pare but the initial one ? would love the recipe for that version
Love Gulasch, all kinds of Gulasch. Szegediner mit brat kartoffel is my mainstay, but also a spicy Gulasch soup (more of a stew and closer to the original Hungarian), Only reason I wouldn't do a weekly Gulasch, is if I do something "special" that week. Of those you listed, I haven't done the Feuerfleisch one. But, I have a few that you didn't list. And of course, I do them a bit differently...but that's normal, eh?
It is! I am curious which goulashes you have in mind!
Well...when you use pork instead of beef, we called that schweine gulasch. The soup has multiple variations; beef with bacon, beef without bacon, beef and pork, beef and lamb, pure lamb, made with or without potatoes or beans... even variations using kasha (buckwheat or barley). (If having beans, potatoes or kasha, it's a stew. If none, then a soup, and eaten with dry bauernbrot.) My Szegediner is always beef and bacon. Fruhlings Gulasch has then vegetables (such as peas, green beans, and carrots). There's a mixed bean gulasch that you can make using beef, pork, lamb, mixed meat (any combination of the three former), or even in a vegan variation. Most anything that has a paprika based gravy can be a gulasch. I've even made faux hirsch gulasch (uses beef). While I've heard of doing a turkey gulasch, I haven't made. For me gulasch uses some form of red meat. With the exception of with wild, if we used any sour cream, that's a Paprikasch. (No problem putting a dollop of sour cream on top, especially if the gulasch used any Poblano or Jalapeño.) Ditto for using any wine. Ditto for any form of fowl or fish. They're paprikasch then. And with paprikasch you can take all your gulasch variations, and then some. Here in America, they have what they call a gulasch, based on ground beef, but it's not a gulasch. The gravy is tomato based, and not paprika. It's just a spaghetti bolognese using elbow macaroni instead of spaghetti noodles. (It is though an easy to make one-pot meal, and kids love it even better, because of the elbow macaroni.) In theory, I guess you could make a gulasch with ground beef just as well. Just not with an Italian-American red gravy.
Morning Marta, I've had so many different varieties of goulash it's hard to say what the original is. I agree that the first one you showed is probably it though, certainly it's how my Oma made it. We had feurfleisch in Berlin in the mid '70's and loved it. Would you consider paprikash as a goulash?
Could be, but that’s very Hungarian. I have never seen it on restaurant Menüs in German restaurants here. I think that this might be something that people cook at home.
Ich habe hunger jetz.
Kein Wunder 😛
Awesome video Marta! All the dishes look delicious.
Thanks. And they were. It’s all gone now.
good topic choice as we move into autumn! are you aware of any traditions of serving this on barley instead of noodles?
No, but I see that this could work :)
hey Marta , i will really want to make the sausage and the hungarian one ,but I WILL NEVER SKIP BACON, 😁 you should try and make a peposo , ( dont use ribs, just use goulash meat,thats what i do) it.s a great take on goulash served over polenta , just let it braise four hours , also we have a german market called edelwiess village here in calgary . we got some teewurst and zenfcuchen plus a few loafs of schwartbroat . that was our lunch yesterday , cheers from Alberta , ps last weekend i made flamm kuchen in my smoker in 18 cm of snow , cheers🥶
Calgary here too😊
Oh how nice! I miss snow. Thanks for the tip!
This peposto sounds wonderful
hmmm, so I have learned that in german goulashes you use very little paprika already compared to the more eastern places even the right nextdoors ones in their goulash and goulash-like stuff
That’s right Marta ;)
can be you make something with Grunkohl?
There is one traditional German dish with Grünkohl that I mentioned with Cabbage video. You can watch that one for now;) but I will consider your idea. Just need to do some research!
Hello, what type of red wine is used in the first recipe?
Hi Michael, I don’t remember the exact wine I used but it was for sure dry red wine. You can use any, just make sure it isn’t the lowest quality 😉
I have pounds of various paprika powders in the house and use it literally by the handful.
This includes various ground chilies too.
In my opinion my goulash is to die for.
Not the horrible so called American goulash.
Hahahaha! I need to google this American goulash I this case 😜