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Hearty German Goulash: A Comforting Classic for Your Table

Hearty German Goulash: A Comforting Classic for Your Table

There’s a unique warmth that only a slow-cooked, deeply flavored stew can bring, a feeling of home and heritage in every spoonful. Imagine stepping in from...
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Calories: 600
Ingredients Method

Ingredients
  

Ingredients
  • 1½ pounds yellow onions, finely chopped (about 3 large onions)
  • 2 tablespoons olive oil, plus more if needed
  • 2 pounds beef chuck roast or stew beef, cut into 1 to 1½-inch cubes, patted dry
  • ½ medium green bell pepper, finely chopped (about ½ cup)
  • 3 cloves garlic, minced
  • ½ medium ripe tomato, seeded and diced small (about ⅓ cup)
  • 1 teaspoon kosher salt, divided, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons high-quality sweet Hungarian paprika
  • 2 teaspoons dried marjoram
  • 1 teaspoon caraway seeds, whole
  • 2 tablespoons tomato paste
  • 2 cups beef broth, low sodium preferred
  • ½ cup dry red wine, such as Merlot or Cabernet Sauvignon
  • 1 large bay leaf
  • ¼ cup fresh parsley, chopped, for garnish

Method
 

Instructions
  1. Position an oven rack in the center of your oven and preheat to 325°F (160°C). This ensures the oven is at the correct temperature for even braising.
  2. In a heavy-bottomed pot or Dutch oven (that's oven-safe), add 2 tablespoons of olive oil and heat over medium heat. Add the finely chopped 1½ pounds of onions and ½ teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally. This step is crucial for developing deep flavor; cook until the onions are very tender, deeply golden, and almost jam-like, ensuring they release their natural sweetness.
  3. Carefully transfer the caramelized onions to a separate dish and set aside. Don't worry about any bits stuck to the bottom of the pot; they will add flavor later.
  4. Season the 2 pounds of cubed beef chuck roast or stew beef with the remaining ½ teaspoon of kosher salt and ½ teaspoon of black pepper. Return the Dutch oven to medium-high heat. If needed, add a touch more olive oil. Add the seasoned beef in batches if necessary, ensuring not to overcrowd the pot. Cook for 5-10 minutes, turning occasionally, until all sides of the beef are well browned. Browning the meat creates a rich, complex flavor base.
  5. Return the reserved onions to the pot with the browned beef. Stir in the chopped ½ green pepper, diced ½ tomato, minced 3 cloves of garlic, 2 tablespoons of sweet Hungarian paprika, 2 teaspoons of dried marjoram, 1 teaspoon of caraway seeds, and 2 tablespoons of tomato paste. Cook for 2-3 minutes, stirring constantly, to toast the spices and cook out the raw flavor of the tomato paste. Then, pour in the 2 cups of beef broth and ½ cup of dry red wine, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds immense flavor). Add the 1 bay leaf. Bring the mixture to a gentle boil.
  6. Once boiling, place the lid on the pot slightly askew, allowing a small gap for steam to escape. This helps to thicken the sauce slightly while retaining moisture. Transfer the pot to the preheated oven and cook for 1½ to 2 hours, or until the beef is incredibly tender and easily pulls apart with a fork. The longer and slower it braises, the more tender and flavorful your goulash will be.
  7. Remove the pot from the oven. Discard the bay leaf. Taste and adjust seasoning if necessary. Garnish generously with ¼ cup of fresh chopped parsley. Serve this hearty German goulash hot over traditional spaetzle, buttered egg noodles, creamy mashed potatoes, or steamed potatoes for a truly comforting and delicious meal.
  8. Enjoy your homemade German Goulash!.