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Goulash & Blaufrankisch

Last Sunday was our "Wines of Germany" class. It was our 10th straight sold out class! We owe a big THANK YOU to all of you who support us and attend these fun and educational classes. If interested in attending a future class, join our email list or see the list from our home page.

Anyways, getting back to the "Wines of Germany" class... the last food and wine pairing was an Australian Blaufrankich with our take on a Hungarian Goulash. We had a few requests for the recipe from attendees and as promised, here it is. Enjoy!


- 2 lbs of cubed stew beef (I cut it down into smaller bite sized pieces)

- 1/2 cup of flour

- salt

- pepper

- 2 onions, slicked thinly

- 2 tbsp oil

- 2 tbsp butter

- 3 tbsp smoked paprika

- 1 can of tomato paste (4 oz can)

- 2 cups of diced potatoes

- 2 cups of diced carrots

- 2 green bell peppers (diced)

- 6 garlic cloves, crushed and chopped

Cooking Instructions

  1. Heat the oil in a large pot

  2. Combine flour, salt and pepper (use amount of salt and pepper to your taste. I made it peppery to the taste)

  3. Coat meat in seasoned flour

  4. Fry meat in heated oil until brown

  5. Remove and set browned meat aside (you'll add it back shortly) and do NOT drain or rinse the pot

  6. Add butter and then cook onions, garlic and bell pepper until soft

  7. Add browned meat, tomato paste, paprika, carrots and potatoes

  8. Add water to cover and simmer for approx. 90 mins

You can serve on its own, over noodles or potatoes. Enjoy with a Blaufrankisch and daydream of Germany and Austria!

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