german goulash recipe

Wholesome ingredients and melt-in-your-mouth tender chunks of meat makes eating German goulash is an intense experience of awesome proportions.

German Goulash

beef

salt (divided)

black pepper (divided)

vegetable oil

onions, (chopped)

garlic, (minced)

sweet paprika

all-purpose flour

red wine

beef broth

beef flavored Better Than Bouillon

tomato paste

dried caraway seeds

marjoram

rosemary

bay leaves

red wine vinegar

parsley

carrots,

red bell pepper, (cut into 1 inch pieces)

orange bell pepper, (cut into 1 inch pieces)

In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Let sit for 15 minutes.

In a large pot, heat 2 tablespoons of oil over medium-high heat. When the oil shimmers add 1/3 of the beef cubes and brown on all sides. Remove to a plate and repeat with remaining beef. Moderate heat so brown bits on the bottom of the pan do not burn and add more oil as necessary. Remove and discard all but 2 tablespoons oil from pot.

Reduce the heat to medium-low and add the onion to the pot. Saute until they begin to soften, about 4-5 minutes. Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.

Sprinkle the paprika and flour over onions and garlic and saute over medium heat, stirring constantly, for 1 minute.

Pour in the wine and bring to a boil. Stir and remove all brown bits on the bottom of the pan. When the liquid boils, reduce heat and add broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, 1 teaspoon salt and 1/2 teaspoon black pepper.

Return the browned beef along with any accumulated juices to pot. Bring to a boil then reduce heat and simmer, uncovered, about 2 to 2 1/2 hours or until beef is fork-tender.

Add carrots and peppers and simmer until vegetables are tender about 20 minutes. If broth becomes too thick add more beef broth or water to thin. (broth should be like gravy) Adjust seasoning as needed, sprinkle with parsley, then ladle into individual bowls and serve!

German Goulash is one of those classic, versatile dinner ideas. This beef stew is packed with carrots and celery and done up in a thick red wine broth. German goulash pairs perfectly with spaetzle dumplings or potatoes - and a bit of chopped parsley on top!

stewing beef

onions

carrot (optional)

celery (optional)

sugar

paprika

bay leaf (optional)

salt and pepper

cornstarch (optional)

Peel the onions and chop them into small pieces. Also, peel the carrot and wash the celery stick (optional). Cut the carrot and celery into slices.

Cut the beef into approximately 3/4 inch cubes.

In a large pot, melt some butter (or oil) and fry the beef on high heat for a few minutes until the outside appears to be cooked. If you want a more intense flavor, you can also fully sear the outsides. Stir regularly. Remove the beef from the pot and place the cubes into a bowl for now. Set the bowl aside.

Add the onions to the large pot and sauté them until translucent (or lightly brown if preferred). Add the celery and carrot and sauté these vegetables for a few minutes as well.

Now add the paprika, tomato paste, and a pinch of sugar. Mix well and cook on medium-high heat for a minute as well.

Next, add the red wine in three increments - approx. 1/3 cup at a time. Add some wine, stir it in, and then wait until it has reduced noticeably. Then add some more wine and repeat until you have used up the whole cup.

Re-add the beef to the pot, stir everything and then add enough beef broth so that it just covers the contents in the pot. In our case, this is usually between 1 1/2 - 2 cups of broth - it might vary slightly for you. At this stage, also add your bay leaf if you want some more flavor (optional).

Bring the broth to a boil, then turn down the heat to low, add the lid and let the goulash simmer on low heat for around 2 hours until the meat is very tender. Stir occasionally and add more broth as necessary (we don't usually need to do this).

When you are happy with the tenderness of the meat, add salt and pepper to taste.

Optional: Dissolve 2 tablespoons of cornstarch in a little bit of cold water in a separate mug. Add it to the pot with the goulash and stir regularly while simmering the broth until it has thickened.

Serve your goulash with Spätzle (egg noodles), fusilli pasta, potatoes, bread dumplings, or fresh bread.

My German Goulash is the ultimate stew to keep you warm and cozy in the chilly months.

olive oil

onion,

garlic cloves, finely chopped

Tbsp Spanish or Hungarian sweet paprika

lemon zest (optional)

tsp marjoram

tsp caraway seeds

salt

½ tsp pepper

potato,

red bell pepper,

parsley, chopped for garnish

Season beef pieces with 1 tsp salt and...

Season beef pieces with 1 tsp salt and ½ tsp pepper. Heat olive oil in a dutch oven or heavy bottomed pot over medium high heat. Sear the beef chunks in batches to brown all over and remove them to a plate.

Add a splash of oil if needed then...

Add a splash of oil if needed then add chopped onion and sauté for 4-5 minutes. Add in garlic and sauté for a minute. Add in sweet paprika, tomato paste, seared beef pieces along with any juices on the plate. Give everything a good mix and cook for 5 minutes.

Add lemon zest, if using, along with red...

Add lemon zest, if using, along with red wine and beef broth. Stir in marjoram, caraway seeds, bay leaves, and remaining salt and pepper. Bring this to a boil, then reduce heat and simmer, covered, for about one hour.

Add in carrots, cover again, and cook for...

Add in carrots, cover again, and cook for another 1 to 1.5 hours until the meat is almost tender.

Add in potatoes and bell peppers and cook...

Add in potatoes and bell peppers and cook for another 30-40 minutes, or until potatoes are tender and beef is very tender. You can cook the last 45 minutes without a lid to thicken the stew, if desired. Similarly, if it's getting too thick, you can add a splash of water.

Taste and adjust the seasonings and garnish with...

Taste and adjust the seasonings and garnish with parsley before serving.

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German Goulash

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Top 3 german goulash recipe recipes from across the web

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German Goulash

German Goulash

German Goulash

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