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German Goulash

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German Goulash Recipe 🍲

A hearty, flavorful dish that’s perfect for a cozy meal, German Goulash combines tender stewing beef, rich paprika, and a savory broth, slow-cooked to perfection. This dish is ideal served with potatoes, spaetzle, or crusty bread to soak up the flavorful sauce. Let’s dive into this comforting recipe!

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)

Step-by-Step Instructions:

Step 1: Brown the Stewing Beef

  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the stewing beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes.

  • Once browned, remove the beef and set it aside.

Step 2: Sauté the Onions and Garlic

  • In the same pot, add the diced yellow onion and sauté for about 3-4 minutes, until the onion becomes soft and translucent.

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

Step 3: Deglaze the Pot

  • Pour in the 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce by half, about 3-4 minutes.

Step 4: Add the Tomato Paste and Spices

  • Stir in the tomato paste, Hungarian paprika, marjoram, salt, and pepper. Cook for another 2 minutes to allow the spices to bloom and release their flavors.

Step 5: Add the Broth and Simmer

  • Return the browned beef to the pot. Pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the goulash simmer for 1 1/2 to 2 hours, or until the beef is tender and the flavors are well-developed.

Step 6: Thicken the Sauce

  • Once the beef is tender, remove the bay leaf and stir in the cornstarch mixture. Add the cornstarch dissolved in water slowly, stirring constantly, until the sauce reaches your desired thickness. Let it cook for another 2-3 minutes to fully thicken.

Step 7: Final Seasoning and Serving

  • Taste the goulash and adjust seasoning with salt and pepper, if needed.

  • Serve the goulash hot with your favorite side dish, such as mashed potatoes, spaetzle, or crusty bread to soak up the rich sauce.

Why You’ll Love This Dish:

  • Rich and Flavorful: The combination of tender beef, Hungarian paprika, and red wine creates a deeply savory and slightly smoky sauce.

  • Comforting and Hearty: Perfect for colder weather, this dish is both filling and satisfying.

  • Perfectly Tender Meat: Slow-simmering the beef results in fork-tender chunks that melt in your mouth.

  • Customizable: Feel free to add vegetables like carrots or bell peppers for extra texture and flavor.

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