Frankfurter Fusion

German-Style Hot Dog and Onion Gulasch Simmered in Paprika Beef Broth

35 minutes
Serves 4
Dinner
Herb's take

Central European comfort, meet weeknight convenience: this gulasch swaps classic sausage for humble hot dogs, simmered in paprika-rich broth with plenty of sweet onions. You'll learn the magic of blooming paprika and how a simple simmer transforms supermarket staples into soul food.

Equipment needed
  • Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden and softened, about 10-12 minutes.
  2. 02
    Stir in the minced garlic and cook until fragrant, about 30 seconds.
  3. 03
    Add both paprikas and the caraway seeds. Stir constantly for 1 minute to bloom the spices and bring out their oils.
  4. 04
    Add tomato paste and cook, stirring, until it darkens slightly, about 1 minute.
  5. 05
    Toss in the sliced hot dogs. Stir and let them pick up a little color and flavor, about 2 minutes.
  6. 06
    Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  7. 07
    Add diced potato, bay leaf, and bring to a simmer. Reduce heat and cook, uncovered, until potatoes are tender and the flavors meld, 15-18 minutes.
  8. 08
    Remove and discard the bay leaf. Stir in the vinegar and sugar. Season with salt and pepper to taste.
  9. 09
    Ladle the gulasch into bowls. Top each with a dollop of sour cream and a sprinkle of chopped parsley. Serve hot.

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