My Mom's "Erbsoße" (pea gulash)



This is one of my childhood favorites and still is. The dark and meaty flavor is just unbeatable.


  • 1 Tbsp margerine
  • 1 Tbsp oil
  • 200g gulash (half beef/half pork)
  • 1 small onion - diced
  • 2-3 cups water
  • 2 cans peas (or 1 big can)
  • 2 Tbsp dark "Soßenbinder" (or corn starch)
  • salt, pepper to taste
  • cayenne pepper to taste



Heat up the margerine and oil in a big pot. Dice the gulash in big chunks and add to the hot oil. Brown the meat from all sides for a few minutes. This is the important step as it will give the dish its deep flavor. Add the onions and fry for a few minutes. Don't let the onions turn brown. 

Fill up the pot with water, so that the meat is covered. Let it simmer for about 1 hour till the meat is soft. 

Add the peas and bring to a quick boil. Slowly add the "Soßenbinder" bit by bit, let boil for a minute and stir well. Don't add too much, it takes some time till the sauce thickens. If the sauce is too thick, add some more water. 

Season with salt and pepper. 

Serve over mashed potatoes and sprinkle with some cayenne pepper. 

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