Description
Classic German Goulash is a rich and hearty beef stew made with tender chunks of beef, sweet Hungarian paprika, and a blend of aromatic spices. Slow-cooked to perfection, this traditional dish delivers deep, comforting flavors and pairs wonderfully with spaetzle, buttered noodles, or potatoes.
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
- Preheat Oven: Place the oven rack in the center of the oven and preheat to 325° Fahrenheit.
- Sauté Onions: Heat 2 tablespoons of olive oil in a heavy pot or Dutch oven over medium heat. Add 1½ pounds of chopped onions and ½ teaspoon kosher salt. Cook for 20 minutes, stirring occasionally until the onions are very tender and golden brown.
- Set Onions Aside: Transfer the cooked onions to a separate dish and set aside.
- Brown Beef: Season 2 pounds of 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 10 minutes until all sides are browned.
- Add Remaining Ingredients: Stir in the reserved onions, ½ chopped green pepper, ½ diced tomato, 3 cloves minced garlic, 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. Bring the mixture to a boil.
- Braise in Oven: Place the lid on the pot slightly askew to allow steam to escape. Transfer the pot to the preheated oven and cook for 1½ hours until the beef is tender.
- Garnish and Serve: Remove from oven, discard the bay leaf, and garnish with ¼ cup chopped fresh parsley. Serve hot with spaetzle, buttered noodles, or potatoes.
Notes
- For a thicker sauce, make a slurry with 1½ teaspoons cornstarch and 2 teaspoons cold water. Add it before incorporating sour cream and boil until thickened.
- Use low-sodium beef broth to prevent the stew from becoming too salty as it reduces during cooking.
- Check spice freshness regularly; pre-ground spices typically lose potency after 6-12 months.
- Alternative cooking methods include slow cooker (6-8 hours low or 3-4 hours high) and Instant Pot (35 minutes high pressure plus sauté to thicken).
- To thicken further after slow cooking, simmer uncovered for 45-60 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg
