Name: German Goulash
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: German
Ingredients: 2 tablespoons olive oil; 2 pounds stewing beef, cut into 1-inch cubes; 2 yellow onions, chopped (about 3 cups); 1 large carrot, diced; 1 celery stalk, chopped; 2 tablespoons tomato paste; 2 tablespoons sweet paprika, Hungarian preferred; 1 teaspoon dried marjoram; 1 teaspoon hot paprika; 1 cup red wine; 2 cups beef broth; 2 bay leaves; 1 teaspoon salt, plus more to taste; ¼ teaspoon ground black pepper, plus more to taste; 2 tablespoons water; 2 tablespoons cornstarch

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A rich aroma wafts through the kitchen as the German goulash simmers, enveloping everything in its savory embrace. The deep, warm colors of the stew mingle in the pot, promising a comforting meal that instantly transports you to an intimate German tavern filled with laughter and the clinking of glasses. This dish isn’t just about food; it’s a heartfelt experience, one that beckons you to gather around the table and break bread together.

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Imagine a hearty one-pot wonder that requires minimal cleanup, making busy weeknights a bit easier. With just a handful of pantry staples, you can whip up an impressive meal that’s not only budget-friendly but also ideal for meal prep. Whether it’s a chilly evening or a special family gathering, nothing beats the pleasure of enjoying a steaming bowl of German goulash. You’ll find that this recipe is an invitation to savor each bite and share stories – so why not give it a try?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make German Goulash
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
German Goulash

Why You’ll Love This Recipe

Simple & Quick: Ready in under 3 hours, this dish comes together easily and is perfect for novice cooks.
Irresistible Flavor: The combination of tender beef, earthy paprika, and aromatic herbs creates a symphony of flavors.
Eye-Catching Appeal: Rich, vibrant colors make it a feast for the eyes as well as the stomach.
Flexible Serving: It pairs wonderfully with bread, dumplings, or even over spaetzle for a cozy meal suitable for any occasion.
Diet-Friendly Options: Feel free to incorporate hearty vegetables for extra nutrition, making it adaptable for various diets.

Ingredients You’ll Need

2 tablespoons olive oil: For sautéing; adds depth and helps in browning the beef.
2 pounds stewing beef, cut into 1-inch cubes: The star of the dish; choose high-quality cuts like chuck for tenderness.
2 yellow onions, chopped (about 3 cups): Sweetness is essential; they provide a foundation of flavor.
1 large carrot, diced: Adds natural sweetness and color; alternative: parsnips for a different twist.
1 celery stalk, chopped: Enhances the flavor base; could be substituted with bell peppers.
2 tablespoons tomato paste: For richness and depth; use double-concentrated for an even richer taste.
2 tablespoons sweet paprika, Hungarian preferred: The hallmark spice of goulash; gives that signature smokiness.
1 teaspoon dried marjoram: Adds a hint of earthiness; Italian seasoning can be an alternative if marjoram isn’t available.
1 teaspoon hot paprika: For a touch of heat; cayenne can be used for a spicier kick.
1 cup red wine: Adds complexity and balances flavors; any decent quality dry red wine works well.
2 cups beef broth: Used for simmering; homemade or store-bought is fine, but low-sodium is better.
2 bay leaves: Instantly elevate the dish with their aromatic properties; remember to remove them before serving.
1 teaspoon salt, plus more to taste: Enhances all flavors; adjust according to your taste.
¼ teaspoon ground black pepper, plus more to taste: Adds character; freshly ground pepper is always best.
2 tablespoons water: To mix with cornstarch for thickening.
2 tablespoons cornstarch: A quick thickening agent; can be substituted with flour if preferred.

How to Make German Goulash

Heat the Oil: In a large Dutch oven, heat 2 tablespoons of olive oil over high heat. Pat the 2 pounds of stewing beef dry and season generously with 1 teaspoon of salt and ¼ teaspoon of black pepper. Brown the beef in batches for about 2 to 3 minutes on each side, achieving a deep golden crust. Transfer the browned beef to a plate.
Sauté Vegetables: Reduce the heat to medium-high, then add the chopped onions, diced carrot, and celery to the same pot. Sauté for 5 to 6 minutes until the vegetables begin to soften and turn lightly browned.
Add Tomato Paste and Spices: Stir in the 2 tablespoons of tomato paste and sauté for 1 minute. Then, add 2 tablespoons of sweet paprika and 1 teaspoon each of dried marjoram and hot paprika, stirring constantly for an additional 30 seconds to release the spices’ fragrances.
Pour in the Liquids: Carefully pour in 1 cup of red wine and 2 cups of beef broth. Use a spatula to scrape any browned bits from the bottom of the pot, ensuring all those tasty flavors are incorporated. Allow the mixture to come to a gentle simmer.
Combine Everything: Return the browned beef along with any accumulated juices back into the pot. Toss in the 2 bay leaves, reduce the heat to low, cover, and let simmer for about 2 hours. Stir occasionally until the beef is fork-tender and the sauce has thickened.
Optional Additions: If you want to include diced potatoes or bell peppers, add them to the pot about 30 minutes before the cooking time is up to ensure they remain firm yet tender.
Final Touches: Before serving, remove the bay leaves. Taste and adjust the seasoning with more salt and pepper if needed.
Thicken the Sauce: To thicken the goulash, mix 2 tablespoons of water and 2 tablespoons of cornstarch in a small bowl until smooth. Stir this mixture into the goulash, bringing it back to a simmer while stirring until the sauce thickens up nicely.
Serve: Ladle the goulash over your choice of bread, potato dumplings, or spaetzle for a comforting meal.

Storing & Reheating

To store German goulash, let it cool to room temperature before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. If you plan to freeze it, use a freezer-safe container, and it will last for up to 3 months. For reheating, simply thaw in the refrigerator overnight and reheat in a pot over low heat, stirring until warmed through. Be aware that the texture may change slightly, but a splash of beef broth or water can refresh its consistency.

Chef’s Helpful Tips

Ensure the beef is well-seared; browning it adds depth to the flavor.
Use room temperature beef to ensure even cooking.
Make your goulash ahead of time; it tastes even better the next day as flavors meld.
If it seems too thick, just add a little more broth or water to reach your desired consistency.
For added richness, stir in a tablespoon of Worcestershire sauce or a dash of soy sauce while it simmers.

The marriage of flavors in German goulash creates a hearty dish that’s both comforting and delicious. As you savor each bite, consider experimenting with the ingredients or pairings that suit your taste. The possibilities are as vast as your culinary imagination! So grab your loved ones, dish out servings, and relish the warmth and joy this dish brings to your table.

Recipe FAQs

Can I make German goulash in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker, add the liquids, spices, and cover. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

What can I serve with German goulash?

German goulash pairs well with crusty bread for dipping, potato dumplings, or spaetzle. A fresh salad or braised red cabbage can also add a nice contrast and balance to rich flavors.

How do I adjust the heat level of the dish?

If you prefer a milder goulash, omit the hot paprika or use less. For extra heat, feel free to add more hot paprika or even a splash of hot sauce just before serving.

Can I use different meats for this recipe?

Yes! While beef is traditional, you can substitute pork or venison for a different twist. Just keep in mind that cooking times may vary based on the meat used.

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