Description
This traditional German Goulash recipe features tender beef chuck simmered in a rich, paprika-infused sauce with aromatic spices and a depth of flavor from garlic, onions, and optional red wine. Perfectly braised on the stovetop, it makes a hearty and comforting main course ideal for serving with egg noodles, spaetzle, mashed potatoes, or crusty bread.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds (optional)
- 1/2 tsp dried marjoram
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 cup red wine (optional)
- 3 cups beef broth
- 2 bay leaves
Instructions
- Brown the Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, cooking each batch for about 3 to 4 minutes until nicely seared. Remove the browned beef and set aside.
- Sauté Onions: Using the same pot, add the finely chopped onions and cook over medium heat until they turn deeply golden, about 10 to 12 minutes, stirring frequently to avoid burning.
- Add Aromatics and Spices: Stir in minced garlic, tomato paste, sweet paprika, smoked paprika, caraway seeds if using, dried marjoram, salt, and black pepper. Cook everything together for 1 to 2 minutes to bloom the spices and deepen the flavor.
- Deglaze the Pot: Pour in the red wine, if using, to deglaze the pot. Scrape the bottom with a wooden spoon to release browned bits for added richness.
- Simmer the Goulash: Return the browned beef to the pot. Add beef broth and bay leaves. Bring everything to a simmer, then cover and reduce the heat to low.
- Braise: Let the goulash gently simmer on low heat for 2 to 2.5 hours, or until the beef is tender and the sauce is rich and flavorful.
- Finish and Serve: Remove the bay leaves before serving. For a thicker sauce, uncover the pot during the last 30 minutes of cooking or stir in a cornstarch slurry at the end. Enjoy with your preferred side such as egg noodles, spaetzle, mashed potatoes, or crusty bread.
Notes
- Serve with egg noodles, spaetzle, mashed potatoes, or crusty bread for a complete meal.
- For a thicker sauce, uncover the goulash during the last 30 minutes of cooking or add a cornstarch slurry at the end.
- Goulash tastes even better the next day once the flavors have melded further.
- If you need this dish gluten-free, serve it with gluten-free sides like gluten-free noodles or potatoes.
