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German Goulash Recipe

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★★★★★

4.6 from 75 reviews

Traditional German Goulash is a hearty and comforting beef stew made with tender chunks of beef, caramelized onions, and a rich sauce flavored with Hungarian paprika, caraway seeds, and marjoram. Slow-cooked to perfection, this dish is perfect served over spaetzle, buttered noodles, or potatoes, offering a delicious taste of Central European cuisine.

Ingredients

Scale

Main Ingredients

  • 1½ pounds onions, chopped
  • 2 tablespoons olive oil
  • 2 pounds beef chuck roast or stew beef, cubed into 1 to 1 1/2″ pieces
  • ½ green pepper, chopped
  • 3 cloves garlic, minced
  • ½ tomato, seeded and diced (about 1/3 cup)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons sweet Hungarian paprika
  • 2 teaspoons dried marjoram
  • 1 teaspoon caraway seed
  • 2 tablespoons tomato paste
  • 2 cups beef broth or bouillon
  • ½ cup dry red wine
  • 1 bay leaf
  • ¼ cup chopped fresh parsley

Instructions

  1. Preheat and prepare pot: Place the oven rack in the center and preheat oven to 325°F (163°C). In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
  2. Cook onions: Add 1½ pounds chopped onions and ½ teaspoon kosher salt to the pot. Cook, stirring occasionally, for 15-20 minutes until the onions are very tender and golden brown. Remove onions and set aside.
  3. Brown the beef: Season 2 pounds cubed beef with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add to the Dutch oven and brown over medium-high heat for 5-10 minutes until all sides are nicely browned.
  4. Combine ingredients: Return onions to the pot and add ½ chopped green pepper, ½ seeded and diced tomato, 3 minced garlic cloves, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine, and 1 bay leaf. Stir to combine and bring mixture to a boil.
  5. Oven cook: Place the lid on the pot slightly ajar to allow steam to escape. Transfer the pot to the preheated oven and cook for 1½ hours or until beef is tender.
  6. Garnish and serve: Remove from oven, discard bay leaf, and garnish with ¼ cup chopped fresh parsley. Serve hot with spaetzle, buttered noodles, or boiled potatoes for a complete meal.
  7. Alternate slow cooker method: After browning the beef, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. To thicken, simmer uncovered for 45 minutes to an hour at the end of cooking.
  8. Alternate stovetop method: After bringing to a boil, reduce heat to medium or medium-low, cover the pot slightly ajar, and simmer for 1½ to 2 hours, stirring occasionally to prevent sticking or burning.
  9. Alternate Instant Pot method: After combining browned beef with other ingredients, seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release, then use the sauté function to reduce and thicken the sauce by simmering, stirring often, for 10-15 minutes.

Notes

  • The dish can be served with spaetzle, buttered noodles, or boiled potatoes to complement the rich flavors.
  • You can adjust the thickness of the goulash by simmering it uncovered to evaporate excess liquid.
  • Using sweet Hungarian paprika is key for authentic flavor; avoid hot paprika unless you prefer spicier stews.
  • For a gluten-free version, ensure the bouillon or broth is gluten-free and serve with suitable side dishes.
  • The slow cooker and Instant Pot methods provide convenient alternatives without sacrificing flavor.

Keywords: German goulash, beef stew, Hungarian paprika, Dutch oven, comfort food, slow cooker, Instant Pot, traditional German recipe

Find it online: https://heutigemahlzeiten.com/german-goulash-recipe/