Name: Classic German Goulash Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: German
Ingredients: 1½ pounds onions, chopped; ½ green pepper, chopped; 3 cloves garlic, minced; ½ tomato, seeded and diced (about 1/3 cup); ¼ cup chopped fresh parsley; 2 pounds beef chuck roast or stew beef, cubed into 1 to 1½ inch pieces; 1 teaspoon kosher salt, divided; ½ teaspoon black pepper; 2 tablespoons sweet Hungarian paprika; 2 teaspoons dried marjoram; 1 teaspoon caraway seed; 1 bay leaf; 2 tablespoons olive oil; 2 tablespoons tomato paste; 2 cups beef broth or bouillon; ½ cup dry red wine

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Introduction

Classic German Goulash is a hearty and flavorful stew that features tender chunks of beef simmered in a rich paprika-spiced sauce. Perfect for cozy dinners, this dish pairs wonderfully with spaetzle or buttered noodles. Its slow-cooked depth of flavor makes it a comforting favorite.

A white plate holds two main parts: on the left, yellowish, curly pasta strands with a light sauce and small green herb pieces are piled loosely, and on the right, there are multiple thick chunks of brown, saucy beef stew with visible texture and garnished with tiny green herbs. Two silver forks rest on the left side of the plate, partially on the pasta. The plate sits on a white marbled surface with a dark blurred background element on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds onions, chopped
2 tablespoons olive oil
2 pounds beef chuck roast or stew beef, cubed into 1 to 1½ inch 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

Step 1: Place the oven rack in the center and preheat your oven to 325°F (163°C).
Step 2: Heat 2 tablespoons of olive oil in a heavy pot or Dutch oven over medium heat. Add the chopped onions and ½ teaspoon kosher salt. Cook for 15-20 minutes, stirring occasionally, until onions are very tender and golden.
Step 3: Transfer the cooked onions to a separate dish and set aside.
Step 4: Season the cubed beef with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the beef to the Dutch oven and cook over medium-high heat for 5-10 minutes, browning the meat on all sides.
Step 5: Stir the reserved onions back into the pot along with the chopped green pepper, diced tomato, minced garlic, sweet Hungarian paprika, dried marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Bring the mixture to a boil.
Step 6: Place the lid on the pot slightly askew to allow steam to escape. Transfer the pot to the oven and cook for 1½ hours, or until the beef is tender.
Step 7: Remove the pot from the oven, discard the bay leaf, and garnish with chopped fresh parsley. Serve hot with spaetzle, buttered noodles, or potatoes.
Step 8: Slow Cooker Option: After browning the meat (Step 4), transfer all ingredients to a slow cooker. Cover and 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.
Step 9: Stovetop Method: After bringing the stew to a boil, reduce heat to medium or medium-low. Cover the pot slightly askew and simmer for 1½ to 2 hours, stirring occasionally to prevent sticking.
Step 10: Instant Pot Method: After combining browned beef with other ingredients, seal and cook at high pressure for 35 minutes. Allow natural pressure release. To thicken, use the sauté function and simmer, stirring occasionally for 10-15 minutes until desired consistency.

Tips & Variations

Use sweet Hungarian paprika for genuine flavor, but you can add a pinch of smoked paprika for a smoky twist.
Substitute beef broth with vegetable broth for a lighter taste or to accommodate dietary preferences.
Adding a splash of vinegar at the end brightens the rich flavors.
For a thicker stew, mix a tablespoon of flour or cornstarch with cold water and stir it in during the last 10 minutes of cooking.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to warm evenly. This stew also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

A white shallow bowl holds a serving of dark brown beef stew on the right side, with tender chunks of beef in a thick, rich sauce showing hints of herbs. On the left side of the bowl, there is a pile of light yellow noodles with a slightly glossy texture and small green herb pieces sprinkled on top. A silver fork and spoon rest on the edge of the bowl, with the fork inserted slightly into the noodles. The bowl is set on a white marbled surface, and blurred in the background, there is a clear glass filled halfway with dark red wine. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, beef chuck roast or stew beef are ideal due to their tenderness and flavor. You can also try brisket or short ribs, but adjust cooking times accordingly to ensure tenderness.

What can I serve with German goulash?

Traditional accompaniments include spaetzle, buttered egg noodles, mashed or boiled potatoes, and crusty bread to soak up the flavorful sauce.