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German Goulash

Hearty German Goulash: A Comforting Delight for All

Get ready to indulge in a comforting bowl of German Goulash, a hearty beef stew that's bursting with flavor.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs Beef Chuck Can be substituted with pork shoulder.
  • 2 Onions Use yellow or white for the best results.
  • 1 cup Red Bell Peppers Can replace with green peppers.
  • 1 cup Yellow Bell Peppers
  • 4 cloves Garlic Fresh is best.
  • 2 tablespoon Sweet Paprika Consider smoked for more flavor.
  • 1 tablespoon Smoked Paprika Optional but recommended.
  • 1 tablespoon Caraway Seeds Can swap with fennel seeds.
  • 2 teaspoon Marjoram Oregano is a suitable substitute.
  • 1 teaspoon Cayenne Pepper Optional for heat.
For the Broth
  • 2 tablespoon Tomato Paste Canned tomatoes can be a fine alternative.
  • 4 cups Beef Broth Vegetable broth for a lighter version.
  • 1 cup Red Wine Use beef broth or grape juice for non-alcoholic.
  • 2 tablespoon Red Wine Vinegar Lemon juice also works.
For Thickening and Seasoning
  • 1 tablespoon All-Purpose Flour Cornstarch is a gluten-free option.
  • 2 tablespoon Olive Oil For sautéing.
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 1 leaf Bay Leaf Remove before serving.
For Garnish
  • 2 tablespoon Fresh Parsley For presentation.
  • 1 Sour Cream Optional, Greek yogurt as substitute.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck cubes dry with paper towels, season with salt and black pepper, and set aside.
  2. In a large pot, heat olive oil over medium-high heat, then add the beef cubes in a single layer and sear for 3-4 minutes on each side.
  3. Remove the browned beef and set it aside. In the same pot, sauté chopped onions for 5-7 minutes until they soften.
  4. Mix in diced red and yellow bell peppers and minced garlic, continuing to sauté for another 5-7 minutes.
  5. Sprinkle in the sweet paprika, smoked paprika, caraway seeds, and marjoram, cooking for 1-2 minutes until aromatic.
  6. Stir in tomato paste for an additional minute, then add beef broth and optional red wine, scraping up browned bits from the pot.
  7. Return the beef to the pot, add bay leaf, lower the heat to simmer, cover, and cook for 2-3 hours.
  8. Prepare a flour slurry and stir it into the goulash, cooking for another 10-15 minutes to thicken.
  9. Remove bay leaf and stir in red wine vinegar, adjusting seasoning with salt and pepper as needed.
  10. Ladle goulash into bowls, garnish with parsley, and serve warm with crusty bread or spätzle.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 2mgIron: 15mg

Notes

Allow goulash to rest for at least 10 minutes before serving to enhance flavors.

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