Description
Classic German Goulash is a hearty and flavorful beef stew made with tender chunks of beef, onions, garlic, sweet Hungarian paprika, and a mix of aromatic spices. Slow-cooked to perfection, this dish delivers a rich and comforting meal that’s perfect served 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 Oven: Place the oven rack in the center of the oven and preheat to 325°F.
- Cook Onions: Heat 2 tablespoons olive oil in a heavy pot or Dutch oven 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.
- Set Onions Aside: Transfer the caramelized onions to a separate dish and set aside.
- Brown Beef: Season 2 pounds beef chunks with remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. In the same Dutch oven, cook beef over medium-high heat for 10 minutes until browned on all sides.
- Add Remaining Ingredients: Stir in the reserved onions, ½ chopped green pepper, ½ diced tomato, 3 minced garlic cloves, 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 a boil.
- Oven Simmer: Place the lid on the pot so it’s slightly askew to let steam escape. Transfer the pot to the preheated oven and cook for 1½ hours until the beef is tender.
- Garnish and Serve: Remove from oven, discard bay leaf, garnish with ¼ cup chopped fresh parsley, and serve with spaetzle, buttered noodles, or potatoes.
- Alternative Slow Cooker Method: After browning the beef, transfer all ingredients to a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. If thicker sauce is desired, simmer uncovered for 45-60 minutes at the end.
- Stovetop Method: Bring the goulash to a boil, then lower heat to medium-low. Cover pot slightly askew and simmer for 2 hours, stirring occasionally to prevent sticking.
- Instant Pot Method: Add browned beef and remaining ingredients to Instant Pot. Cook at high pressure for 35 minutes, then allow natural pressure release. Use sauté mode to reduce and thicken sauce for 10-15 minutes, stirring to prevent scorching.
Notes
- For a thicker sauce, mix 1½ teaspoons cornstarch with 2 teaspoons cold water to make a slurry. Stir into the stew before adding sour cream, bring to a boil, cook until thickened, then add sour cream.
- Use low-sodium beef broth to avoid a too salty sauce as simmering concentrates flavors.
- Check spice freshness as pre-ground spices lose potency after 6-12 months for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
