Description
German Goulash is a hearty and comforting traditional beef stew featuring tender chunks of beef simmered with onions, garlic, paprika, and fragrant spices in a rich tomato and wine broth. Perfect for cozy dinners, this dish offers deep, robust flavors and pairs wonderfully with egg noodles, potatoes, or crusty bread.
Ingredients
Scale
Beef and Seasonings
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
Vegetables and Aromatics
- 2 large onions, finely chopped
- 2 cloves garlic, minced
Spices and Flavorings
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon flour (optional, for thickening)
- 1½ cups beef broth
- 1 cup dry red wine
- 1 bay leaf
- 1 teaspoon dried marjoram (or oregano)
- 1 tablespoon red wine vinegar or apple cider vinegar
Instructions
- Brown the Beef: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until all sides are nicely seared. Remove the browned beef and set aside.
- Sauté Onions and Garlic: Lower the heat to medium, add the chopped onions to the same pot, and cook for 8 to 10 minutes until the onions are golden and soft. Stir in the minced garlic, tomato paste, sweet paprika, smoked paprika (if using), and caraway seeds (if using), cooking for 1 to 2 minutes to release their aromas.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, sprinkle in the flour and cook for another minute, stirring continuously to avoid lumps.
- Simmer the Goulash: Return the browned beef to the pot. Pour in the beef broth and dry red wine, then add the bay leaf and dried marjoram. Stir well, scraping up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer.
- Cook Until Tender: Reduce the heat to low, cover the pot, and let the goulash cook gently for 2 to 2½ hours, or until the beef is very tender. Stir occasionally and add more broth if needed to maintain the desired consistency.
- Finish and Serve: Remove the bay leaf, stir in the red wine vinegar or apple cider vinegar, and season with additional salt and pepper to taste. Serve the goulash hot with your choice of egg noodles, boiled potatoes, or crusty bread.
Notes
- Traditionally served with egg noodles, boiled potatoes, or crusty bread.
- The flavors of the goulash deepen and improve when reheated the next day.
- For a gluten-free version, omit the flour or use a gluten-free thickening substitute.
- Smoked paprika and caraway seeds are optional but add authentic flavor nuances.
