German Goulash

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German Goulash is a heartwarming dish that brings deep, rich flavors to your table. This slow-simmered stew features tender chunks of beef infused with the smoky sweetness of Hungarian paprika, balanced by the deep notes of red wine and aromatic marjoram. Each spoonful delivers a comforting warmth, making it an ideal dish for chilly evenings or cozy family gatherings.

Pair this flavorful goulash with buttery spaetzle, creamy mashed potatoes, or a slice of crusty bread to soak up the velvety sauce. The slow-cooked beef melts in your mouth, while the robust, savory sauce envelops your taste buds with every bite. Whether you’re craving traditional German comfort food or looking to impress dinner guests, this dish is a guaranteed crowd-pleaser.

Ingredients:

  • 1 1/2 pounds stewing beef, cut into 1/2 to 1-inch chunks
  • 1 tablespoon oil
  • 1 large yellow onion (about 400 g), diced
  • 2 cloves garlic, minced
  • 1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)
  • 3 tablespoons tomato paste
  • 3 tablespoons Hungarian paprika
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups beef broth
  • 1 bay leaf
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water (or more for desired thickness)

Directions:

  1. Brown the Beef: In a large Dutch oven, heat the oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
  2. SautΓ© Onions and Garlic: In the same pot, cook the diced onions until translucent (about 5 minutes). Add garlic and cook for another 1-2 minutes.
  3. Deglaze with Wine: Pour in the red wine, scraping up any browned bits. Cook for 2-3 minutes until slightly reduced.
  4. Add Tomato Paste and Spices: Stir in the tomato paste, paprika, marjoram, salt, and pepper. Mix well.
  5. Simmer the Goulash: Return the beef and juices to the pot. Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours until the beef is tender.
  6. Thicken the Sauce: Stir in the cornstarch mixture and simmer uncovered for 10-15 minutes until thickened.
  7. Serve: Remove the bay leaf and serve hot with spaetzle, mashed potatoes, or crusty bread.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 375 kcal | Servings: 4 servings

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