Classic German Goulash is a delightful dish that envelops your senses with its rich aromas and vibrant flavors. This traditional stew, brimming with tender beef and aromatic spices, promises to warm both your heart and your home.
This incredible Classic German Goulash transforms simple ingredients into restaurant-quality flavors that will blow your mind. Foolproof techniques guarantee perfect results every single time making even novice cooks feel like professional chefs. Stunning visual appeal with gorgeous colors creates the ultimate Instagram-worthy dish for any occasion. Endlessly adaptable for different dietary needs while working beautifully for meal prep or entertaining groups effortlessly.
Ingredients for Classic German Goulash
Here is what you will need to make this delicious Classic German Goulash:
1½ pounds onions: chopped
2 tablespoons olive oil: Short tip.
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: Short tip.
2 tablespoons sweet Hungarian paprika: Short tip.
2 teaspoons dried marjoram: Short tip.
1 teaspoon caraway seed: Short tip.
2 tablespoons tomato paste: Short tip.
2 cups beef broth: or bouillon
½ cup dry apple vinegar: Short tip.
1 bay leaf: Short tip.
¼ cup chopped fresh parsley: Short tip.
Follow these simple steps to prepare this delicious Classic German Goulash:
This savory braised beef stew is made with lots of onions, caraway seed, paprika, and beef stock. It only takes 30 minutes of hands-on prep and a few hours of braising. Serve this hearty, rich German Goulash over egg noodles, mashed or steamed potatoes for a delicious family dinner.
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 apple vinegar
– 1 bay leaf
– ¼ cup chopped fresh parsley
Instructions:
1. Step 1: Preheat the Oven. Place the oven rack in the center of the oven and preheat to 325°.
2. Step 2: Sauté Onions. Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add the chopped onions and half a teaspoon of kosher salt. Cook for about 15-20 minutes, stirring occasionally until the onions are very tender and golden brown.
3. Step 3: Brown the Beef. Transfer the cooked onions to a separate dish and set aside. Season the beef chuck roast or stew beef with the remaining salt and black pepper before transferring it to the Dutch Oven. Cook over medium-high heat for approximately 5-10 minutes until browned on all sides.
4. Step 4: Combine Ingredients. Stir in the reserved onions along with chopped green pepper, diced tomato, minced garlic, Hungarian paprika, dried marjoram, caraway seed, tomato paste, beef broth, apple vinegar, and bay leaf into the pot. Heat this mixture until it reaches boiling.
5. Step 5: Braise in Oven. Once boiling, place the lid on the pot slightly askew so steam can escape naturally during cooking; transfer it to the preheated oven and allow it to cook for about an hour and a half until the beef becomes tender.
6. Step 6: Finish and Serve. After removing from the oven, garnish your goulash with freshly chopped parsley before serving alongside spaetzle, buttered noodles, or potatoes.
Servings: 4
Prep Time: 30 minutes
Cook Time: 120 minutes
Total Time: 150 minutes
Course: Main Course
Cuisine: German
Keywords: beef, stew
Nutrition Facts: Calories:600.83 kcal, Carbs:22.85 g, Protein:48.25 g, Fat:34.14 g, Saturated Fat:12.71 g, Cholesterol:156.49 mg, Sodium:1287.88 mg,Fiber:5.33 g,Sugar:9.38 g
Perfecting Classic German Goulash Cooking Process
Efficiency in cooking Classic German Goulash is key to achieving a rich flavor without spending all day in the kitchen. By preparing your ingredients beforehand and utilizing a Dutch oven for browning and braising, you can streamline the process. The time spent upfront pays off with delicious, tender beef that melts in your mouth.
Add Your Touch to Classic German Goulash
Feel free to customize your Classic German Goulash by experimenting with different vegetables like carrots or mushrooms, or even adding a splash of red wine for depth. You might also consider adjusting the spice level by incorporating chili powder or hot paprika, depending on your family’s preference.
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Storing and Reheating Classic German Goulash
To store Classic German Goulash, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to three months. When reheating, gently warm it on the stove over low heat, adding a splash of broth if necessary to retain moisture.
Chef's Helpful Tips for Classic German Goulash
As I stand in my kitchen preparing this comforting dish, I’m taken back to family gatherings where my grandmother would serve her famous Classic German Goulash, filling our home with its irresistible aroma.
FAQs About Classic German Goulash
What is Classic German Goulash?
Classic German Goulash is a hearty stew that originated from Hungary but has become a staple in German cuisine. It typically features tender pieces of beef slow-cooked with onions, paprika, and various spices. This comforting dish is known for its rich flavor and thick consistency, often served over noodles or potatoes.
Can I make Classic German Goulash in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Start by browning the beef and onions on the stovetop as directed, then transfer everything into your slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
What side dishes pair well with Classic German Goulash?
Classic German Goulash pairs wonderfully with spaetzle, buttered noodles, or creamy mashed potatoes that soak up its savory sauce. Additionally, crusty bread makes an excellent accompaniment to help scoop up every last bit of this delicious stew.
Can I use other meats besides beef?
While traditional recipes call for beef chuck roast or stew beef, you can experiment with pork shoulder or even chicken thighs for a different flavor profile. Just note that cooking times may vary depending on the meat chosen.
Conclusion for Classic German Goulash
Classic German Goulash is more than just a meal; it’s an experience filled with warmth and nostalgia. With its rich flavors from slow-braising tender beef and aromatic spices like caraway seed and Hungarian paprika, this dish is perfect for family dinners and special occasions alike. Whether enjoyed fresh or saved for leftovers, Classic German Goulash will surely become a beloved favorite in your household.
Classic German Goulash
Ingredients
Method
- Preheat the oven to 325°F. Place the oven rack in the center.
- Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add the chopped onions and half a teaspoon of kosher salt. Cook for about 15-20 minutes, stirring occasionally until the onions are very tender and golden brown.
- Transfer the cooked onions to a separate dish and set aside. Season the beef chuck roast or stew beef with the remaining salt and black pepper before transferring it to the Dutch Oven. Cook over medium-high heat for approximately 5-10 minutes until browned on all sides.
- Stir in the reserved onions along with chopped green pepper, diced tomato, minced garlic, Hungarian paprika, dried marjoram, caraway seed, tomato paste, beef broth, apple vinegar, and bay leaf into the pot. Heat this mixture until it reaches boiling.
- Once boiling, place the lid on the pot slightly askew so steam can escape naturally during cooking; transfer it to the preheated oven and allow it to cook for about an hour and a half until the beef becomes tender.
- After removing from the oven, garnish your goulash with freshly chopped parsley before serving alongside spaetzle, buttered noodles, or potatoes.
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