Description
This authentic German Goulash recipe features tender beef chuck simmered in a rich and flavorful sauce made with paprika, bell peppers, onions, garlic, and a hint of caraway seeds. Slow-cooked to perfection, this hearty stew is perfect for a comforting meal and can be served with traditional spätzle, mashed potatoes, or crusty bread. Garnish with fresh parsley and a dollop of sour cream for a true taste of Germany.
Ingredients
Scale
Meat
- 2 lbs beef chuck, cut into 1-inch cubes
Vegetables and Aromatics
- 2 large onions, chopped
- 2 red bell peppers, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 4 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon caraway seeds
- 1/2 teaspoon marjoram
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon red wine vinegar
Liquids and Others
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
Garnish
- Fresh parsley, chopped
- Sour cream (for serving, optional)
Instructions
- Prepare the beef: Pat the beef cubes dry with paper towels. Season them generously with salt and freshly ground black pepper to enhance the meat’s natural flavor.
- Heat the oil: Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to prepare for browning the beef.
- Brown the beef: In batches to avoid overcrowding, brown the beef on all sides until a rich crust forms. Remove the beef from the pot and set aside to retain the juices.
- Sauté the onions: Add the chopped onions to the pot and cook over medium heat until they become soft and translucent, about 5 to 7 minutes.
- Add peppers and garlic: Stir in the chopped red and yellow bell peppers and minced garlic. Cook another 5 to 7 minutes until the peppers soften slightly and the garlic is fragrant.
- Incorporate spices: Add the sweet paprika, smoked paprika, caraway seeds, marjoram, and optional cayenne pepper. Cook while stirring constantly for about 1 minute to release the spices’ aroma.
- Add tomato paste: Stir in the tomato paste and continue cooking for another minute to deepen the flavor.
- Deglaze the pot: Pour in the beef broth and optional red wine, scraping the bottom of the pot with a spoon to lift any browned bits for added flavor.
- Return beef & add bay leaf: Return the browned beef to the pot and add the bay leaf to infuse the stew with subtle herbal notes.
- Simmer the goulash: Bring the mixture to a simmer, then reduce heat to low and cover. Let it cook gently for 2 to 3 hours, stirring occasionally and adding more broth if needed, until the beef is tender.
- Make the flour slurry: In a small bowl, whisk together all-purpose flour with 1/4 cup cold water until smooth to prepare a thickening agent.
- Thicken the goulash: Gradually whisk the flour slurry into the simmering stew, stirring constantly until the sauce thickens slightly, about 2 to 3 minutes.
- Remove bay leaf: Take out the bay leaf from the pot to avoid overpowering the flavor.
- Finish seasoning: Stir in the red wine vinegar for brightness. Taste and adjust salt and pepper to your preference.
- Serve: Ladle the hot goulash into bowls, garnish with freshly chopped parsley and a dollop of sour cream if desired. Serve it traditionally with spätzle or your choice of mashed potatoes, egg noodles, or crusty bread.
Notes
- For a deeper flavor, use dry red wine, but it can be omitted if preferred or if cooking for children.
- If you prefer a thicker stew, increase the flour slurry slightly or cook uncovered for a few minutes to reduce the liquid.
- Feel free to substitute beef chuck with stewing beef or short ribs for similar tenderness.
- This recipe is best enjoyed after resting for a few hours or the next day as flavors develop beautifully overnight.
- Goulash pairs wonderfully with creamy mashed potatoes, egg noodles, or crusty bread for dipping.
- Adjust cayenne pepper according to your preferred spice level or omit it entirely for a milder stew.
