Traditional German Gulasch

 Something I didn't have a for a long time was traditional German gulasch. There are many different style. This is how I grew up eating it.

Meat:
1.5lbs of beef meat
1.5lbs of pork shoulder
1 medium onion coarsely chopped

I cube all of this myself because I can decide the size of the pieces. Sometimes I have to trim it a bit especially for the pork shoulder.

Spices:
Salt and pepper
10 juniper berries
10 pcs Allspice  (whole)
1/4 tsp thyme
3 bay leaves (fresh or dried)
3 cloves of garlic
3 tbsp of olive oil
3/4 cup of butter milk
water
a handful of dried mushrooms. 


I still had chanterelles around, chopped dried shitake will do as well.

In a Dutch Oven heat up the oil, add the onions and let it get translucent.
Then add the meat, season with salt and pepper, turn up the heat to medium high and now pay attention. We want to get some color on the meat. So we want to sear it. Don't move it around to much, but make sure things do not burn.
When you are happy with the color, add 1 cup of water, turn the heat down to medium and cover. Check every 10 minutes 3 times and add water if needed. It is desired to have almost 1" of fluid. Then the heat can be turned down to simmer. Cook until the meat is tender. Add the buttermilk, and thicken the sauce. Serve with a veggie and a starch and a nice glass of red wine.
-Mahlzeit-







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