Description
Experience the rich and hearty flavors of traditional German Goulash, a comforting stew featuring tender beef chuck slow-simmered with sweet and smoked paprika, bell peppers, and aromatic spices. Perfect for a cozy family meal, this authentic recipe yields a deeply flavorful dish enhanced by red wine and finished with a touch of red wine vinegar and fresh parsley garnish.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, chopped
- 2 red bell peppers, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon caraway seeds
- 1/2 teaspoon marjoram
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper to taste
- 1 bay leaf
For Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions
- Prepare the beef: Pat the beef cubes dry with paper towels to ensure they brown properly. Season generously with salt and freshly ground black pepper to enhance flavor.
- Brown the beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches to avoid overcrowding, brown the beef cubes on all sides to develop a rich crust. Remove browned beef and set aside.
- Sauté onions: Add chopped onions to the pot and cook over medium heat for 5-7 minutes until they become softened and translucent, laying the flavor foundation for the stew.
- Add peppers and garlic: Stir in chopped red and yellow bell peppers along with minced garlic. Continue cooking for another 5-7 minutes until the peppers soften slightly and garlic becomes fragrant.
- Incorporate spices: Stir in sweet paprika, smoked paprika, caraway seeds, marjoram, and optional cayenne pepper. Cook for 1 minute, stirring constantly, to release their aromas and deepen the stew’s flavor profile.
- Add tomato paste: Mix in the tomato paste and cook for an additional minute, stirring continuously to meld the flavors and develop richness.
- Deglaze pot: Pour in the beef broth and optional red wine, scraping the bottom of the pot to lift browned bits, which add depth to the stew.
- Return beef and simmer: Return browned beef to the pot, add bay leaf, and bring the mixture to a simmer. Reduce heat to low, cover, and let cook for 2-3 hours, stirring occasionally and adding more broth if needed, until the beef is tender and the flavors meld beautifully.
- Prepare thickening slurry: In a small bowl, whisk together all-purpose flour with 1/4 cup cold water to form a smooth slurry, ensuring no lumps.
- Thicken the stew: Gradually whisk the flour slurry into the simmering goulash, stirring constantly until the stew thickens slightly, about 2-3 minutes.
- Finish seasoning: Remove the bay leaf, stir in red wine vinegar to add brightness, then adjust seasoning with salt and pepper to taste.
- Serve: Ladle hot goulash into bowls, garnish with fresh chopped parsley, and optionally add a dollop of sour cream. Traditionally paired with spätzle, mashed potatoes, egg noodles, or crusty bread for a complete meal.
Notes
- For best flavor, use a heavy-bottomed pot or Dutch oven to prevent scorching and to brown the beef evenly.
- The cayenne pepper is optional and can be adjusted for desired spice level.
- If red wine is not available, substitute with additional beef broth for a non-alcoholic version.
- Leftovers taste even better the next day as flavors continue to meld.
- To make this dish gluten free, substitute all-purpose flour with a gluten-free thickening agent like cornstarch mixed with water.
- Serve with traditional German spätzle or your choice of carb for a satisfying meal.
