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Classic German Goulash Recipe

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3.9 from 2 reviews

Classic German Goulash is a rich and hearty beef stew characterized by tender chunks of beef simmered with onions, green pepper, garlic, tomato, and a blend of traditional spices like Hungarian paprika, marjoram, and caraway seeds. This deeply flavorful dish is slow-cooked to perfection in a Dutch oven or oven, making it a comforting meal especially during colder seasons. It pairs beautifully with spaetzle, buttered noodles, or potatoes and can be adapted for slow cooker or Instant Pot methods for convenience.

Ingredients

Vegetables and Aromatics

  • 1½ pounds onions, chopped
  • ½ green pepper, chopped
  • 3 cloves garlic, minced
  • ½ tomato, seeded and diced (about 1/3 cup)
  • ¼ cup chopped fresh parsley

Meat

  • 2 pounds beef chuck roast or stew beef, cubed into 1 to 1 1/2" pieces

Spices and Seasonings

  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons sweet Hungarian paprika
  • 2 teaspoons dried marjoram
  • 1 teaspoon caraway seed
  • 1 bay leaf

Liquids and Others

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 cups beef broth or bouillon
  • ½ cup dry red wine

Instructions

  1. Preheat Oven: Place the oven rack in the center and preheat the oven to 325°F (163°C) to create the perfect environment for slow cooking the goulash.
  2. Sauté Onions: Heat 2 tablespoons of olive oil in a heavy pot or Dutch oven over medium heat. Add 1½ pounds chopped onions and ½ teaspoon kosher salt. Cook, stirring occasionally, for 15-20 minutes until the onions are very tender and golden brown, which builds the stew's foundational flavor.
  3. Set Onions Aside: Transfer the cooked onions to a separate dish and keep them aside for later use in the stew.
  4. Brown the Beef: Season the 2 pounds of beef cubes with remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. In the same Dutch oven, cook the beef over medium-high heat for 5-10 minutes until browned on all sides, adding depth to the stew.
  5. Add Remaining Ingredients: Stir in the browned onions, ½ chopped green pepper, ½ seeded and diced tomato, 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 to begin melding flavors.
  6. Slow Cook 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 or until the beef is tender, allowing slow, gentle cooking to develop rich flavors.
  7. Garnish and Serve: Remove the pot from the oven, discard the bay leaf, then garnish the goulash with ¼ cup chopped fresh parsley. Serve hot alongside traditional spaetzle, buttered noodles, or potatoes for a complete meal.
  8. Slow Cooker Option: After browning the beef, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. For a thicker stew, simmer without the lid for 45-60 minutes near the end.
  9. Stovetop Method: Once the stew reaches a boil, reduce heat to medium or medium-low. Cover the pot with the lid slightly ajar and simmer for 1½ to 2 hours, stirring occasionally to avoid sticking and ensuring even cooking.
  10. Instant Pot Method: After browning the meat, add all other ingredients. Seal and cook at high pressure for 35 minutes. Let the pressure release naturally, then use the sauté function to simmer and thicken the stew for 10-15 minutes, stirring frequently to prevent scorching.

Notes

  • For the best flavor, use sweet Hungarian paprika, which is traditional in German goulash.
  • Beef chuck roast is preferred for tenderness and flavor, but stew beef works well too.
  • Using a Dutch oven ensures even heat distribution for slow cooking.
  • Adjust seasoning to taste just before serving.
  • This dish can also be made a day ahead to allow flavors to meld further.
  • Serving options include spaetzle, buttered noodles, boiled potatoes, or crusty bread.

Find it online: https://cookedbygrace.com/classic-german-goulash-recipe/