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German Goulash

Flavorful German Goulash: Comfort in Every Hearty Bite

Experience German Goulash, a comforting dish with tender beef and smoky paprika—a must-try for dinner lovers.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoon Olive Oil Can be substituted with vegetable oil.
  • 2 cup Onions, chopped Use yellow or sweet onions for optimal flavor.
  • 2 pound Beef Chuck Roast, cubed Main protein providing richness and flavor.
  • 1 cup Green Pepper, chopped Can be omitted for a milder flavor.
  • 4 Garlic cloves, minced Fresh minced garlic is recommended.
  • 1 cup Tomato, diced Fresh or canned diced tomatoes can be used.
  • 1 teaspoon Kosher Salt Adjust to taste, especially with canned broth.
  • 1 teaspoon Black Pepper Adds seasoning and a touch of heat.
  • 2 tablespoon Sweet Hungarian Paprika Essential for authentic German Goulash.
  • 1 tablespoon Dried Marjoram Adds an herbal note that complements beef.
  • 1 teaspoon Caraway Seed Introduces warmth and a slightly sweet flavor.
  • 2 tablespoon Tomato Paste Thickens the stew and enriches taste.
  • 4 cup Beef Broth or Bouillon Choose low-sodium options to control saltiness.
  • 1 cup Dry Red Wine Can be substituted with beef broth or balsamic vinegar.
  • 1 Bay Leaf Infuses a layer of flavor during cooking.
  • 1 tablespoon Fresh Parsley, chopped For garnishing, adds freshness and color.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). In a large Dutch oven, heat olive oil over medium heat. Add chopped onions and kosher salt. Sauté for 15-20 minutes until golden brown.
  2. Transfer sautéed onions to a bowl. In the same pot, add cubed beef chuck roast. Brown for 5-10 minutes until nicely browned on all sides.
  3. Return cooked onions to the pot. Stir in chopped green pepper, minced garlic, diced tomato, paprika, marjoram, caraway seeds, and tomato paste. Mix well.
  4. Pour in beef broth and red wine. Season with black pepper and additional kosher salt to taste. Add bay leaf, then stir everything together.
  5. Raise heat to bring to a boil, then reduce to a gentle simmer. Cover pot slightly askew and transfer to the oven. Braise for 1.5 to 2 hours until beef is fork-tender.
  6. Remove pot from the oven. Discard bay leaf and taste stew, adjusting seasoning if necessary. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 40mgIron: 5mg

Notes

This dish is even tastier the next day as the flavors meld beautifully. Perfect for meal prepping and storage.

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