German Goulash Recipe
German Goulash Recipe is a traditional dish from Germany. It is a flavorful and hearty stew that is often made with beef, onions, and spices.
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Servings: 8 Servings
Calories: 740 kcal
Equipment
- Large pot for cooking the goulash
- Pan for sautéing vegetables
- Sharp knife for cutting beef
- Cutting board
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- 4 pounds beef chuck cut into 1 inch cubes
- 2 1/2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1/2 cup vegetable oil
- 1 tablespoon all-purpose flour
- 1 1/2 cups red wine
- 3 cups beef broth
- 1/2 cup tomato paste
- 1/8 teaspoon caraway seeds dried
- 2 teaspoon marjoram ground
- 1/2 teaspoon rosemary dried
- 1 teaspoon marjoram dried
- 2 tablespoon sweet paprika
- 2 teaspoon hot paprika smoked or unsmoked
- 2 bay leaves
- 3 cups dry red wine
- 1 1/2 tablespoon vinegar red wine
- 4 tablespoons parsley
- 3 carrots medium - peeled and cut into 1/2 inch pieces
- 2 red bell pepper medium - cut into 1 inch pieces
- 2 orange bell pepper medium - cut into 1 inch pieces
- 2 cups onions chopped
- 4 cloves garlic minced
- 2-3 celery stalks
- 2 tablespoons butter clarified
- freshly ground black pepper
Instructions
Begin by preparing the beef:
- a. Cut 4 pounds of beef chuck into 1-inch cubes.
- b. Sprinkle 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper over the beef cubes, ensuring even seasoning.
Heat 1/4 cup of vegetable oil in a large pot over medium-high heat.
- a. Add half of the seasoned beef cubes to the pot and brown them on all sides. Remove the browned beef and set it aside.
- b. Repeat the process with the remaining beef cubes.
In the same pot, add 1/4 cup of vegetable oil, 2 cups of chopped onions, 4 minced garlic cloves, and 2-3 chopped celery stalks. Sauté them until they become tender and lightly golden.
Sprinkle 2 tablespoons of sweet paprika and 2 teaspoons of hot paprika (smoked or unsmoked) over the sautéed onions, garlic, and celery. Stir well to coat the vegetables evenly.
Sprinkle 1 tablespoon of all-purpose flour over the mixture and stir for a minute to cook the flour slightly.
Pour in 1 1/2 cups of red wine and scrape the bottom of the pot to release any browned bits.
Add the browned beef cubes back into the pot, along with 3 cups of beef broth, 1 tablespoon of beef-flavored Better Than Bouillon, 1/2 cup of tomato paste, 1/2 teaspoon of dried caraway seeds, 2 teaspoons of ground marjoram, 1/2 teaspoon of dried rosemary, 1 teaspoon of dried marjoram, and 2 bay leaves. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the goulash to simmer for about 2 hours, or until the beef is tender and the flavors are well-developed.
Meanwhile, prepare the vegetable additions:
- a. In a separate pan, melt 2 tablespoons of clarified butter.
- b. Add 3 medium peeled and cut carrots, 2 medium red bell peppers, and 2 medium orange bell peppers to the pan.
- c. Sauté the vegetables until they become slightly tender.
Once the beef is tender, add the sautéed vegetables to the goulash and stir gently to incorporate them.
Season the goulash with salt and black pepper to taste.
Stir in 1 1/2 tablespoons of red wine vinegar and 4 tablespoons of chopped parsley for added flavor.
Allow the goulash to simmer for an additional 10 minutes to let the flavors meld together.
Remove the bay leaves from the pot before serving.
Serve the German Goulash hot with your choice of side dish.
Notes
Use a sharp knife and cutting board to cut the beef into uniform 1-inch cubes for even cooking.
In the large pot, brown the beef cubes in batches to ensure proper searing and avoid overcrowding.
Sauté the onions, garlic, and celery in the pan until tender and lightly golden before adding the paprika and spices.
Simmer the goulash over low heat in the large pot to allow the beef to become tender and the flavors to develop.
Towards the end of cooking, add the sautéed vegetables to the pot for a flavorful addition.
Gradually adjust the seasoning of the goulash by adding salt and black pepper to taste.
For enhanced flavor, refrigerate the goulash overnight and reheat it the next day before serving.
Nutrition
Calories: 740kcal | Carbohydrates: 19g | Protein: 47g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 1422mg | Potassium: 1348mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7094IU | Vitamin C: 87mg | Calcium: 88mg | Iron: 7mg
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