Goulash, originally a dish from Hungary, is often served in German families for holidays or special occasions. Much like American family recipes, there are about as many variations to German goulash soup — thin variety — or stew — thick variety — as there are Omas who prepare it. Some may use sauerkraut within the recipe where others use green peppers, for example. In a similar way, you can vary the recipe to your family’s personal liking as much as you wish.
Melt the butter in a stewing pot over high heat. Add the diced onion and saute it, using the slotted spoon until the onion has turned transparent. Stir in paprika and continue to cook until it forms a froth.
Pour red wine into the pot. Stir.
Add the cubed beef to the pot. Alternatively, many German goulash recipes use cubed pork or they call for half beef and half pork mixtures or venison and beef mixtures. Use whichever meat preference you prefer. Stir the meat continually until nearly all the liquid boils away.
Add water to the stew pot until the meat is barely covered, as suggested by German Recipes and More online. Stir in tomato paste or, alternatively, use diced tomato.
Remove the outside layer of the garlic clove. Lay the garlic clove on a cutting board. Press the flat edge of the large knife against the clove until the paper thin layer around the clove breaks. Break apart the clove and peel it gently. Crush it with the side of the knife. Dust it with salt and crush it again with the knife to distribute the salt evenly throughout the garlic. Add the garlic-salt mixture to the stew pot. Stir.
Stir while bringing ingredients to a boil. Reduce heat and then cover the pot. Simmer covered ingredients for 90 minutes.
Serve over German dumplings, rice or your choice of foundation.