Description
This traditional German Goulash is a hearty and flavorful beef stew simmered slowly with onions, garlic, paprika, and caraway seeds to develop a rich, comforting dish. Tender chunks of beef chuck are browned and then slow-cooked in a savory broth with red wine and tomato paste, resulting in a deep, aromatic sauce perfect for serving with potatoes, noodles, or crusty bread.
Ingredients
Scale
Beef and Seasoning
- 900 g beef chuck, cut into 2.5 cm (1-inch) cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
Vegetables and Spices
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp paprika (preferably Hungarian sweet paprika)
- 1 tsp caraway seeds
- 1 tbsp tomato paste
Liquids and Herbs
- 240 ml (1 cup) red wine (or beef broth)
- 960 ml (4 cups) beef broth
- 1 tsp dried marjoram
Instructions
- Season the beef: Generously season the beef chuck cubes with salt and freshly ground black pepper to enhance their natural flavor.
- Brown the beef: Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring they develop a deep crust without overcrowding the pan. Set browned beef aside.
- Sauté onions: In the same pot, add the thinly sliced onions and cook over medium heat until they become soft and golden brown, about 10-15 minutes, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Incorporate spices and tomato paste: Mix in paprika, caraway seeds, and tomato paste. Cook for 1-2 minutes while stirring to allow the spices to bloom and develop their aromas.
- Deglaze with red wine: Pour in red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine reduce by half to concentrate the flavor.
- Combine beef and liquids: Return the browned beef and its juices to the pot. Add the beef broth and dried marjoram, stirring well to combine all ingredients.
- Simmer gently: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook gently for 2 to 2½ hours until the beef is tender and the flavors meld beautifully.
- Thicken the sauce (optional): If a thicker sauce is desired, remove the lid and simmer uncovered for an additional 15-20 minutes to allow some liquid to evaporate.
- Serve: Serve the German goulash hot, accompanied by your choice of sides such as boiled potatoes, spaetzle, egg noodles, or crusty bread.
Notes
- For a gluten-free version, ensure the beef broth used is gluten-free and serve with gluten-free sides.
- Hungarian sweet paprika is recommended for authentic flavor, but smoked paprika can be used for a different taste.
- The dish tastes even better the next day once the flavors have further melded.
- Red wine can be substituted with additional beef broth if preferred or if alcohol is avoided.
- Adjust salt seasoning at the end of cooking as beef broth can be salty.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: German
