Goulash is a one of the most popular dishes in Germany. It is a sort of stew which originally comes from Hungary and often seasoned by paprika. There are many variations of goulash in different European countries (Reference). In Germany, you can find “Gulasch” with beef and pork, even with deer.
In order to deepen the taste of the sauce, I used a secret ingredient: bitter chocolate! Chocolate gives a nice sweet flavor and a little bitterness which suits with the taste of the meat very well. Please be careful, not to add too much chocolate! Otherwise the stew will be like a meat chocolate-fondue 😀
For meat, I used pork this time but you can use also beef with the same recipe.



Servings: 4 people


  • 4 middle size onions
  • 400 g pork shoulder
  • 100 ml cream
  • 550 ml red wine (dry)
  • 300 ml beef stock
  • 10 g bitter chocolate
  • 10 mushrooms
  • 1 large spoon paprika powder
  • 1 large spoon flour
  • a pinch of cinnamon (if available)
  • a pinch of nutmeg powder (if available)
  • 1 or 2 cloves (if available)
  • 2 bay leaves


  • Cut the onions and mushrooms into wedges.
  • Cut the pork into dices and season with salt and pepper. Sprinkle flour on the meat.
  • Heat the pot, put some olive oil and fry the meat until the meat's surface gets brownish. Remove the meat from the pot.
  • Add some more olive oil in the same pot and put the onions. Fry the onions at a low to middle heat for about 5 min until they become transparent and a little brownish.
  • Add the mushrooms and fry them for about 2 min.
  • Add the meat, red wine, and beef stock. Put the bay leaves and cover the pot. Cook for 20 min at a middle heat. Mix the sauce sometimes so that it will not get burned.
  • Add paprika powder, cinnamon, nutmeg, and cloves. Cook another 20 min.
  • Finally, add the cream and a piece of bitter chocolate and cook for 5 min. Adjust the taste with adding some salt if necessary.



  • たまねぎ中 4個
  • 豚肩ロース 400 g
  • 生クリーム 100 ml
  • 赤ワイン 550 ml
  • ビーフコンソメスープ 300 ml
  • ビターチョコレート 10 g
  • マッシュルーム 10個
  • パプリカ粉 大さじ1
  • 小麦粉 大さじ1
  • シナモン ひとつまみ(あれば)
  • ナツメグ ひとつまみ(あれば)
  • クローブ 1,2個(あれば)
  • ローリエ 2枚


  • 玉ねぎとマッシュルームをくし切りにする。
  • 豚ロースをサイコロ状に切り、塩こしょうで下味をつける。小麦粉をまぶす。
  • 深めの鍋に油をひき、肉を表面が茶色になるまで焼く。肉を鍋から取り除く。
  • 同じ鍋にオリーブオイル少々を足し、玉ねぎを加える。透明な黄金色になるまで弱~中火で5分ほど炒める。
  • マッシュルームを加え、さらに2分ほど炒める。
  • 肉、赤ワイン、ビーフコンソメスープを加える。ローリエを乗せ、ふたをし、中火で20分ほど煮込む。ソースが焦げ付かないように、時々かき混ぜる。
  • パプリカ粉、シナモン、ナツメグ、クローブを加え、さらに20分煮込む。
  • 仕上げに生クリーム、チョコレートを加え、5分ほど煮る。塩で味を調える。

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