German · main

German Goulash

German Goulash reads umami 7.4, richness 6.7 and sweetness 5.3 on Palate's 0–10 flavor X-ray — a German main, about 2 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 6.1 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 3.4 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 2.9 / 10

The measured notes (of 18)

Umami 7.4 · Richness 6.7 · Sweetness 5.3 · Salinity 4.9 · Earthy 3.1 · Sourness 2.5 · Fruity 2.5 · Heat 2.5 · Funk & Ferment 2.4 · Allium 2.4 · Bitterness 2.2 · Warm Spice 1.8 · Herbaceous 1.1 · Nutty 0.9 · Citrus 0.8 · Floral 0.8

What's in it (14)

• 250 grams Stewing beef
• 1 large Onion
• 1 large Carrot
• 1 tsp Paprika powder
• 1 tbsp Tomato paste
• 5 tbsp Red wine
• 200 grams Tinned tomatoes
• 1/4 of each Red and green peppers
• 1 large Potato
• 2 tbsp Vegetable oil
• 1/2 tsp A) Salt
• 2 pinch A) Cumin powder
• 2 pinch A) Cayenne pepper
• 1 dash A) Pepper

Time & effort: about 2 hr · effort: involved

Nutrition (per 100 g, engine-estimated): 92.8 kcal, 6.8 g protein, 4.5 g fat, 5.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (20 steps)

1. Mince the onion, carrot and red and green peppers.
2. Roughly cube the potato.
3. Pour the vegetable oil into the bottom of a pot and add the beef.
4. Fry until golden brown.
5. Add the minced onion, and then the carrot.
6. Add the paprika powder and tomato paste.
7. Fry briefly, then add the red wine.
8. Once the excess liquid evaporates, add the tinned tomatoes and reduce.
9. Add the minced red and green peppers, cubed potato and 300 ml of water.
10. Bring to the boil.
11. Cover with a lid and reduce the heat to medium.
12. Leave to stew, stirring occasionally.
13. If using a regular pot as opposed to a pressure cooker, leave to stew for 2 hours (adding some water now and then if necessary).
14. The starch from the vegetables will thicken the sauce and the beef will become tender.
15. Season with the A) ingredients, and it's finished.
16. In restaurants, this is usually served with German breads, such as rye.
17. This is also delicious made using a mix of beef and pork.
18. Spatzle (German food, like a cross between pasta and dumplings) is another standard accompaniment for this dish.
19. Pictured right is Spatzle with herbs kneaded into the dough.
20. Finish with a dash of single cream to round off the flavor.

Dishes with a similar flavor shape

• Classic Beef Chili with Skillet Cornbread — American
• Texas Hash — Tex-Mex
• Baked Ziti with Roasted Vegetables — Italian-American
• Ѓувеч (Gjuveč, Baked Lamb, Pepper and Rice Tray) — Macedonian
• Baked Stuffed Peppers with Sausage and Rice — Italian-American

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.