Authentic German Goulash Recipe
User Reviews
4.6
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
-
Servings
4 servings
-
Calories
799 kcal
-
Course
Main Course
-
Cuisine
German
Authentic German Goulash Recipe
Report
An authentic German goulash recipe just the way my mother-in-law makes it. Tender chunks of beef in a rich, hearty, delicious onion gravy.
Share:
Ingredients
- 2.2 lbs beef chuck
- 2.2 lbs onions
- 2 medium carrots
- 1 piece celeriac or 2-3 celery stalks 2 oz/ 60 g
- 2 tablespoons clarified butter Note 1
- 2 tablespoons tomato paste
- 1 ½ teaspoon sweet paprika
- 1 teaspoon hot paprika smoked or unsmoked, to taste
- 3 cups dry red wine Note 2
- 1 ¼ cups low sodium beef stock
- 3-4 bay leaves
- 1 teaspoon dried marjoram
- ½-1 teaspoon caraway seeds to taste
- fine sea salt or Kosher
- freshly ground black pepper
Instructions
- Prepare the ingredients: Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside. Chop the onions, carrots, and celeriac.2.2 lbs beef chuck + 2.2 lbs onions + 2 medium carrots + 1 piece celeriac or 2-3 celery stalks
- Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don’t let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.2 tablespoons clarified butter
- Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly. Add both kinds of paprika powder and stir well to combine.2 tablespoons tomato paste + 1 ½ teaspoon sweet paprika + 1 teaspoon hot paprika
- Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don’t add salt now; it all depends on the stock you are using.3 cups dry red wine + 1 ¼ cups low sodium beef stock + 3-4 bay leaves + 1 teaspoon dried marjoram + ½-1 teaspoon caraway seeds
- Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.
- Adjust the taste with fine sea salt or Kosher and freshly ground black pepper.
- The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to be reduced more. However, I seldom find that necessary; it’s usually as thick as we like after the initial cooking time.
Notes
- Substitute clarified butter with 1 tablespoon unsalted butter and 1 tablespoon oil.
- Wine: Use a medium-price wine that tastes good; there is no need to buy something expensive, but it should not be the cheapest one either.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
799kcal
(40%)
Carbohydrates
34g
(11%)
Protein
53g
(106%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
192mg
(64%)
Sodium
449mg
(19%)
Potassium
1533mg
(44%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
5640IU
(113%)
Vitamin C
22mg
(24%)
Calcium
122mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 799kcal | 40% |
| Carbohydrates | 34g | 11% |
| Protein | 53g | 106% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 192mg | 64% |
| Sodium | 449mg | 19% |
| Potassium | 1533mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 5640IU | 113% |
| Vitamin C | 22mg | 24% |
| Calcium | 122mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
Other Recipes
You'll Also Love
German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling!
German, Bavarian
5.0
(132 reviews)
