RECIPE: German-Style Gulasch (with Spaetzle)

German-style gulasch served on a bed of spaetzle (dumplings). Electronic image by Ron Flaviano for Homeplate and Metro Monthly.


2 tablespoons Crisco (or shortening of choice)
1 ½ pounds beef chuck roast (boneless)
2 large onions
salt, pepper
1 teaspoon paprika
1 small bouillon cube
½ cup sour cream
¼ cup red wine
2 tablespoons flour


Cut beef into even-size pieces and salt and pepper on all sides. Brown in hot Crisco or shortening. Add onions and
sprinkle with paprika. Deglaze with the wine (or water) and mix well; add the water and bouillon cube; cover with lid and simmer for one hour. Make a paste with the flour and add to the gulasch to thicken. Add salt and pepper, if needed. Just before serving, add sour cream.

Serves 4.

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit for more of Helga’s recipes.

© 2011 The Metro Monthly. All rights reserved.

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