Description
German Goulash is a hearty and comforting beef stew featuring tender chunks of beef chuck simmered with caramelized onions, garlic, and a rich blend of sweet and hot paprika, caraway seeds, and marjoram. This traditional German dish is slow-cooked to develop deep flavors, with a touch of red wine vinegar added at the end to brighten the sauce. Perfect served over egg noodles, mashed potatoes, or spaetzle, it’s a classic meal that warms the soul.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika (optional)
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon flour (optional, for thickening)
- 1 bay leaf
- 1 teaspoon dried marjoram
Liquids and Vinegar
- 1 cup beef broth
- 1 cup water
- 1 tablespoon red wine vinegar
Instructions
- Sear the Beef: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef chuck in batches, browning all sides to develop a rich flavor. Remove the browned beef and set aside.
- Caramelize the Onions: Lower the heat to medium and add sliced onions to the pot. Cook for 10 to 15 minutes, stirring frequently, until the onions are deeply golden and caramelized. Add minced garlic and cook for an additional minute to release its aroma.
- Add Spices and Tomato Paste: Stir in the tomato paste, sweet paprika, hot paprika (if using), caraway seeds, salt, and black pepper. Cook for 1 to 2 minutes to coat the onions thoroughly and activate the spices. Sprinkle in the flour if using, stirring to combine well.
- Simmer the Goulash: Return the seared beef to the pot. Pour in the beef broth and water. Add the bay leaf and dried marjoram. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it simmer gently for 2 to 2 ½ hours, stirring occasionally, until the beef is tender and the sauce has thickened and developed deep flavors.
- Finish and Serve: Just before serving, stir in the red wine vinegar to brighten the flavors. Remove the bay leaf. Serve hot over egg noodles, mashed potatoes, or traditional spaetzle for a complete meal.
Notes
- German goulash is best made a day ahead to allow the flavors to deepen and meld.
- For a richer and more robust sauce, replace some or all of the water with red wine.
- This dish freezes well and can be kept in the freezer for up to 3 months without loss of flavor.
- To keep this recipe gluten-free, omit the flour or substitute it with gluten-free flour.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
