Description
This authentic German Goulash recipe features tender beef chuck simmered with onions, bell peppers, garlic, and a blend of traditional spices including sweet and smoked paprika. Richly flavored with tomato paste, beef broth, and optional red wine, the stew is slowly cooked to melt-in-your-mouth tenderness and thickened perfectly with a flour slurry. Served garnished with fresh parsley and sour cream, this hearty dish is a comforting taste of German cuisine, ideal for pairing with spätzle, mashed potatoes, or crusty bread.
Ingredients
Scale
Meat and Vegetables
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, chopped
- 2 red bell peppers, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 4 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon caraway seeds
- 1/2 teaspoon marjoram
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1 bay leaf
Liquids and Thickening
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
Garnish
- Fresh parsley, chopped
- Sour cream (for serving, optional)
Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor and promote browning.
- Brown the Beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until well caramelized. Remove and set aside.
- Sauté Onions: In the same pot, add the chopped onions and cook over medium heat for 5-7 minutes until they become softened and translucent, developing a sweet base flavor.
- Add Bell Peppers and Garlic: Stir in the chopped red and yellow bell peppers along with minced garlic. Cook for another 5-7 minutes, stirring occasionally, so the peppers soften slightly and the garlic becomes fragrant.
- Incorporate Spices: Mix in sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for 1 minute while stirring constantly to release the aromas and deepen the spice flavor.
- Add Tomato Paste: Stir in the tomato paste and continue cooking for 1 more minute, stirring constantly to reduce acidity and develop richness.
- Add Liquids: Pour in beef broth and red wine (if using), scraping the bottom of the pot to loosen browned bits which add depth to the stew.
- Simmer Beef and Bay Leaf: Return the browned beef to the pot and add the bay leaf. Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 2-3 hours or until the beef is very tender, checking occasionally and adding more broth if needed to keep the beef submerged.
- Make Flour Slurry: In a small bowl, whisk together all-purpose flour and 1/4 cup cold water to create a smooth slurry that will thicken the stew.
- Thicken the Goulash: Gradually whisk the flour slurry into the simmering stew. Stir constantly for 2-3 minutes until the goulash thickens slightly to a desirable consistency.
- Finish the Stew: Remove the bay leaf and stir in the red wine vinegar. Taste and adjust seasoning with salt and freshly ground black pepper as necessary.
- Serve: Serve the goulash hot, garnished with fresh parsley and a dollop of sour cream if desired. Traditionally accompanied by spätzle but equally delicious with mashed potatoes, egg noodles, or crusty bread.
Notes
- For an authentic flavor, use both sweet and smoked paprika to balance sweetness with smoky depth.
- Do not overcrowd the pot when browning beef to ensure even caramelization.
- Simmer gently over low heat to make the beef tender and flavorful; longer cooking times will enhance texture.
- Adjust the thickness by controlling the amount of flour slurry or simmering time after adding it.
- Red wine is optional but adds complexity; substitute with extra beef broth if preferred.
- Goulash keeps well and often tastes better the day after cooking as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: German
Keywords: German goulash, beef stew, paprika goulash, traditional German recipe, hearty stew, comfort food
