German Goulash Recipe

This German Goulash is a rich and comforting dish that combines tender chunks of beef with aromatic spices, tomato paste, and red wine. It’s a perfect dish for cold nights and pairs wonderfully with mashed potatoes, noodles, or crusty bread to soak up all the flavorful sauce. The slow-cooked beef becomes melt-in-your-mouth tender, making this dish an absolute treat for anyone who enjoys hearty, flavorful meals.

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Ingredients:

• 1 1/2 pounds stewing beef, cut into 1/2 to 1 inch chunks

• 1 tablespoon oil

• 1 large yellow onion (about 400 g), diced

• 2 cloves garlic, minced

• 1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)

• 3 tablespoons tomato paste

• 3 tablespoons Hungarian paprika

• 1/2 teaspoon dried marjoram

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 2 cups beef broth

• 1 bay leaf

• 2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)

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Instructions:

Step 1: Brown the Beef

1. In a large pot or Dutch oven, heat the tablespoon of oil over medium-high heat.

2. Add the stewing beef chunks to the pot and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef and set it aside.

Step 2: Sauté the Onions and Garlic

1. In the same pot, add the diced onions and cook them over medium heat for about 5 minutes, or until they are soft and translucent.

2. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Wine and Spices

1. Pour the red wine into the pot, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor is). Let it simmer for about 3 minutes, reducing the wine slightly.

2. Stir in the tomato paste, Hungarian paprika, dried marjoram, salt, and pepper. Cook for 2-3 minutes, allowing the spices to toast and become aromatic.

Step 4: Simmer the Goulash

1. Return the browned beef to the pot. Add the beef broth and bay leaf, and stir everything together.

2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.

Step 5: Thicken the Sauce

1. If you prefer a thicker sauce, mix the cornstarch with water to form a slurry and stir it into the goulash. Let the goulash simmer for another 5 minutes to allow the sauce to thicken. If it’s still too thin, you can add more cornstarch slurry until you reach the desired thickness.

Step 6: Serve

1. Once the goulash is ready, remove the bay leaf and discard it.

2. Serve the German goulash hot with mashed potatoes, egg noodles, or crusty bread. Garnish with fresh parsley if desired.

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Tips for the Best German Goulash:

• Wine Choice: The type of red wine you use can influence the flavor of the dish. A full-bodied wine like cabernet sauvignon or pinot noir works well, but feel free to use your favorite red wine.

• Beef Options: If you can’t find stewing beef, other cuts like chuck roast or brisket also work well for slow cooking.

• Spices: Adjust the amount of paprika according to your preference. Hungarian paprika is the traditional choice, but you can use sweet or smoked paprika for different flavor profiles.

• Cooking Time: The longer you let the goulash simmer, the more tender and flavorful the beef will become. If you have the time, letting it cook for an additional hour will really enhance the taste.