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Avatar photoEmily Garcia

Classic German Goulash

Classic German Goulash is a rich, flavorful beef stew featuring tender braised beef cubes in a deep savory sauce seasoned with paprika, marjoram, and caraway seed. The goulash is typically cooked in a Dutch oven, resulting in a comforting and hearty dish.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Dish, Stew
Cuisine: European, German
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs onions, chopped
  • 2 tbsp olive oil
  • 2 lbs beef chuck roast or stew beef, cubed into 1 to 1.5 inch pieces
  • 0.5 green pepper, chopped
  • 3 cloves garlic, minced
  • 0.33 cup tomato, seeded and diced (about 1/2 tomato)
  • 1 tsp kosher salt, divided
  • 0.5 tsp black pepper
  • 2 tbsp sweet Hungarian paprika
  • 2 tsp dried marjoram
  • 1 tsp caraway seed
  • 2 tbsp tomato paste
  • 2 cups beef broth (low-sodium recommended)
  • 0.5 cup dry red wine
  • 1 bay leaf
  • 0.25 cup chopped fresh parsley (for garnish)

Equipment

  • Dutch oven or heavy pot
  • large dish for reserved onions

Method
 

  1. Place the oven rack in the center of the oven and preheat to $325^{circ}text{F}$ ($160^{circ}text{C}$). Add the olive oil to a heavy pot or Dutch oven and heat over medium heat. Add the chopped onions and $1/2text{ tsp}$ of the kosher salt. Cook for 15–20 minutes, stirring occasionally, until the onions are very tender and golden.
  2. Transfer the cooked onions to a separate dish and set aside. Season the beef cubes with the remaining $1/2text{ tsp}$ salt and $1/2text{ tsp}$ black pepper and transfer them to the Dutch Oven. Cook over medium-high heat for 5–10 minutes, or until the beef has browned on the outside.
  3. Stir in the reserved onions, green pepper, tomato, garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf to the pot. Heat the mixture to boiling.
  4. Place the lid on the pot so that it is slightly askew (allowing steam to escape). Transfer the pot to the preheated oven and cook (braise) for $1 1/2$ hours, or until the beef is tender.
  5. Remove the pot from the oven, remove the bay leaf, and garnish with the chopped fresh parsley. Serve warm with späetzle, buttered noodles, or potatoes.

Notes

Use low-sodium beef broth to prevent the sauce from becoming too salty during the long simmering process. For best flavor, make this goulash a day ahead. To thicken the sauce, stir in a slurry of $1.5text{ tsp}$ cornstarch and $2text{ tsp}$ cold water, then bring to a boil. To make it creamier, stir in $1/2$ cup of sour cream or crème fraiche just before serving.