Description
Classic German Goulash is a hearty and flavorful stew made with tender beef, onions, sweet Hungarian paprika, and aromatic spices. Slow-cooked to perfection, it’s a comforting dish perfect for serving with spaetzle, buttered noodles, or potatoes.
Ingredients
Scale
Main Ingredients
- 1½ pounds onions chopped
- 2 tablespoons olive oil
- 2 pounds beef chuck roast or stew beef cubed into 1 to 1 1/2″ pieces
- ½ green pepper chopped
- 3 cloves garlic minced
- ½ tomato seeded and diced (about 1/3 cup)
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 2 tablespoons sweet Hungarian paprika
- 2 teaspoons dried marjoram
- 1 teaspoon caraway seed
- 2 tablespoons tomato paste
- 2 cups beef broth or bouillon
- ½ cup dry red wine
- 1 bay leaf
- ¼ cup chopped fresh parsley
Instructions
- Preheat and Prepare Onions: Place the oven rack in the center of the oven and preheat to 325°. In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1½ pounds chopped onions and ½ teaspoon kosher salt. Cook for 20 minutes, stirring occasionally until onions are very tender and golden. Transfer onions to a separate dish and set aside.
- Brown the Beef: Season 2 pounds beef chuck roast or stew beef with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add to the Dutch oven and cook over medium-high heat for 10 minutes until beef is browned on all sides.
- Add Remaining Ingredients: Stir in the cooked onions, ½ chopped green pepper, ½ seeded and diced tomato, 3 cloves 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. Heat the mixture to boiling.
- Oven Cook: Place the lid on the pot slightly askew to allow steam to escape. Transfer to the oven and cook for 1 hour 30 minutes or until the beef is tender.
- Finish and Serve: Remove the pot from the oven. Garnish with ¼ cup chopped fresh parsley. Serve hot with spaetzle, buttered noodles, or potatoes.
Notes
- For a thicker sauce, mix 1½ teaspoons cornstarch with 2 teaspoons cold water to create a slurry. Add to the stew before adding sour cream, bring to a boil, and cook until thickened.
- Use low-sodium beef broth to control salt levels, as simmering reduces liquid and concentrates flavors.
- Check spice freshness, especially pre-ground spices, for maximum flavor; they lose potency after 6-12 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
