beef goulash recipe

An authentic German goulash recipe just the way my mother-in-law makes it. Tender chunks of beef in a rich, hearty, delicious onion gravy.

Authentic German Goulash Recipe

beef

2.2 lbs onions (1 kg)

carrots

celeriac celery

butter

tomato paste

½ teaspoon sweet paprika

paprika

dry red wine (750 ml, Note 2)

beef stock (300 ml)

bay leaves

marjoram

caraway seeds (to taste)

salt

black pepper

Chop meat

Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside.

Chop vegetables

Brown vegetables

Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don’t let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.

Add tomato paste

Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly.

Add paprika

Add both kinds of paprika powder and stir well to combine.

Add liquids

Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don’t add salt now; it all depends on the stock you are using.

Simmer goulash

Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.

Adjust taste

Thicken gravy

The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to reduce more. However, I seldom find that necessary; it’s usually as thick as we like after the initial cooking time.

When it comes to comfort food, Beef Goulash has got to be one of the best. Filling, rich and tasty with wonderfully tender beef. Perfect for a midweek dinner, or to use up leftover roast beef.

Beef Goulash

Cooking Spray (or a splash of oil)

Diced Beef

Yellow Onions (Finely Diced)

Cloves Garlic (Crushed)

Teaspoons Smoked Paprika

Teaspoons Paprika

Beef Stock

Tinned Chopped Tomatoes

Tomatoes

Tablespoons Tomato Puree

Bay Leaves

Peppers

Salt and Pepper

milliliters Soured Cream (To Serve – Optional).

Mist a large, flameproof, heatproof dish with cooking spray and warm over medium heat on the hob.

Add the beef and fry for around 5 minutes until lightly browned.

Use a slotted spoon to remove the beef from the pan. Place in a clean bowl for later.

Add the onions and fry for 5 minutes, stirring often, until they are starting to brown. You can add more cooking spray if needed.

Stir in the garlic and cook for another 3-5 minutes, stirring often.

Return the beef and any juices that have gathered in the bowl.

Stir through the paprikas and a good pinch of salt and pepper.

Add the stock, chopped tomatoes, fresh tomatoes, tomato puree and bay leaves.

Preheat the oven to 140 degrees C (fan-assisted).

Stir the goulash well and bring to a simmer.

Remove from the heat and place in the oven, uncovered.

Add the peppers, stir and return to the oven for 1 hour.

Swirl through the soured cream, or serve with dollops on top.

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Authentic German Goulash Recipe

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