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German Goulash Recipe

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★★★★★

4.8 from 118 reviews

This traditional German Goulash is a hearty and comforting stew made with tender stewing beef, onions, paprika, and a rich sauce enhanced by red wine and beef broth. Simmered slowly to develop deep flavors, it offers a perfect balance of savory and slightly sweet notes, ideal for a warming meal served with noodles, potatoes, or bread.

Ingredients

Scale

Meat

  • 1 pound stewing beef

Vegetables

  • 3 medium-sized onions
  • 1 carrot (optional)
  • 1 celery stick (optional)

Liquids & Seasonings

  • 1 tablespoon oil or butter
  • 1 tablespoon tomato paste
  • a pinch of sugar
  • 2 teaspoons paprika
  • 1 bay leaf (optional)
  • 1 cup red wine
  • 1.5 to 2 cups beef broth
  • salt and pepper to taste

Thickening Agent (Optional)

  • 2 tablespoons cornstarch

Instructions

  1. Prepare the Vegetables: Peel the onions and chop them finely. If using, peel the carrot and wash the celery stick, then slice both into thin rounds.
  2. Cut the Beef: Cube the stewing beef into approximately 3/4 inch pieces to ensure even cooking and tenderness.
  3. Sear the Beef: Heat oil or butter in a large pot over high heat. Fry the beef cubes for a few minutes until the outside is cooked or fully seared for deeper flavor. Stir often to avoid sticking. Remove the beef and set aside.
  4. Sauté Vegetables: In the same pot, add the chopped onions and sauté until translucent or lightly browned. Add the sliced carrot and celery and cook for a few minutes to soften.
  5. Add Spices and Tomato Paste: Stir in the paprika, tomato paste, and a pinch of sugar. Cook on medium-high heat for about a minute to release their flavors.
  6. Deglaze with Red Wine: Add the red wine gradually in three parts, stirring after each addition and allowing the liquid to reduce noticeably before adding more, concentrating the flavor.
  7. Combine Beef and Broth: Return the beef to the pot and stir. Pour in enough beef broth to just cover the contents, usually between 1.5 and 2 cups. Add the bay leaf if using for extra aroma.
  8. Simmer Goulash: Bring to a boil, then reduce heat to low. Cover with a lid and simmer gently for around 2 hours or until the meat is very tender. Stir occasionally and add more broth if needed.
  9. Seasoning: Once the beef is tender, season the goulash with salt and pepper to your taste.
  10. Optional Thickening: If desired, dissolve 2 tablespoons of cornstarch in cold water. Add this slurry to the pot while stirring, and continue to simmer until the sauce thickens to your liking.
  11. Serve: Serve the German goulash hot, accompanied by Spätzle, fusilli pasta, potatoes, bread dumplings, or fresh bread for a traditional experience.

Notes

  • Optional vegetables like carrot and celery add flavor but can be omitted if preferred.
  • Searing the beef fully before stewing deepens the flavor but is not mandatory.
  • Adjust the amount of beef broth to control the stew’s consistency.
  • Add cornstarch slurry gradually to avoid over-thickening the sauce.
  • Red wine enhances depth, but you can substitute it with extra beef broth if needed.
  • Simmer the stew gently to keep meat tender and avoid toughening.

Keywords: German Goulash, beef stew, paprika stew, traditional German recipe, slow simmer stew

Find it online: https://cookedbycleo.com/german-goulash-recipe/