Classic German Goulash
User Reviews
4.3
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4
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Calories
60083 kcal
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Course
Main Course
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Cuisine
German
Classic German Goulash
Description
This recipe begins by slowly caramelizing a large amount of chopped onions with salt until tender and golden, which forms a sweet and savory base. Beef chuck cubes are browned separately with salt and pepper, then combined with the onions, chopped green pepper, tomato, minced garlic, and seasonings including Hungarian sweet paprika, marjoram, and caraway seed. Tomato paste, beef broth, red wine, and a bay leaf are added, and the mixture is brought to a boil before transferring to the oven low and slow for about 1½ hours, allowing the beef to become tender.
The stew is characterized by a thick, flavorful sauce enriched by the slow melding of spices and ingredients. The paprika lends a deep, slightly smoky flavor, while marjoram and caraway add subtle herbal and aromatic notes. Cooking uncovered slightly allows steam to escape and the sauce to concentrate without becoming too salty if low-sodium broth is used.
German Goulash is traditionally served hot as a hearty main dish, suitable for colder days. The texture ranges from tender beef chunks to soft vegetables in a thick, savory sauce.
The recipe suggests optionally thickening the stew with a cornstarch slurry before adding sour cream, which can enrich the sauce with creaminess and depth. Maintaining fresh spices is recommended for optimal flavor impact.
Ingredients
- 1½ pounds onion chopped
- 2 tablespoons olive oil
- 2 pounds beef chuck roast cubed into 1 to 1 1/2" pieces, or stew beef
- ½ green pepper chopped
- 3 garlic minced, cloves
- ½ tomato seeded and diced, (about 1/3 cup)
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 2 tablespoons paprika sweet, Hungarian
- 2 teaspoons marjoram dried
- 1 teaspoon caraway seed
- 2 tablespoons tomato paste
- 2 cups beef broth or bouillion
- ½ cup red wine dry
- 1 bay leaf
- ¼ cup parsley chopped, fresh
Instructions
- Place the oven rack in the center of the oven and preheat to 325°.
- Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add 1½ pounds onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
- Transfer the onions to a separate dish and set aside.
- Season 2 pounds beef chuck roast or stew beef with the remaining salt and ½ teaspoon black pepper and transfer to the Dutch Oven. Cook over medium-high heat for 5-10 minutes or until the beef has browned.
- Stir in the the onions, ½ green pepper, ½ tomato 3 cloves 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 to the pot. Heat to boiling.
- Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.
- Remove the pot from the oven and garnish with ¼ cup chopped fresh parsley and serve with spaetzle, buttered noodles or potatoes.
TO MAKE GERMAN GOULASH IN A SLOW COOKER OR CROCK POT:
- Follow the instructions to the point of browning the meat, then transfer the ingredients to the slow cooker. Cover with the lid and cook on low for 6-8 hours or on high for 3-4. If the stew isn't as thick as you'd like, let it simmer without the lid for 45 minutes to an hour towards the end of cooking to evaporate some of the liquid.
STOVETOP METHOD:
- After the goulash comes to a boil, reduce the heat to medium or medium-low and place the lid on the pot so it's slightly askew and steam can escape. Simmer for 1½ to 2 hours, stirring occasionally to prevent sticking and/or burning.
TO MAKE GERMAN GOULASH IN THE INSTANT POT:
- Follow the instructions to combine the browned meat with the other ingredients, then bring the pot to high pressure and cook for 35 minutes. Let the pressure release naturally. To thicken, simmer the goulash using the sauté function, occasionally stirring (so the bottom of the pot doesn't scorch). As the liquid evaporates, the stew will thicken in about 10-15 minutes.
Notes
- Use low-sodium beef broth to control salt level, as stew thickens and concentrates flavors during cooking.
- Prepare a slurry of cornstarch and cold water to thicken the sauce before adding sour cream, cooking until thickened.
- Check freshness of ground spices to ensure robust flavor since older spices lose potency after 6-12 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60083 kcal
% Daily Value*
| Calories | 600.83kcal | 30% |
| Carbohydrates | 22.85g | 8% |
| Protein | 48.25g | 97% |
| Fat | 34.14g | 53% |
| Saturated Fat | 12.71g | 64% |
| Polyunsaturated Fat | 3.23g | 19% |
| Monounsaturated Fat | 18.6g | 93% |
| Trans Fat | 1.56g | 78% |
| Cholesterol | 156.49mg | 52% |
| Sodium | 1287.88mg | 54% |
| Potassium | 1330.45mg | 28% |
| Fiber | 5.33g | 21% |
| Sugar | 9.38g | 19% |
| Vitamin A | 2386.75IU | 48% |
| Vitamin C | 34.27mg | 38% |
| Calcium | 114.23mg | 11% |
| Iron | 6.82mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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