Description
Classic German Goulash is a hearty and flavorful beef stew made with tender chunks of beef, sweet Hungarian paprika, onions, peppers, and a rich tomato-based broth. This traditional dish is perfect for a comforting dinner and can be cooked in the oven, stovetop, slow cooker, or Instant Pot to suit your preferences.
Ingredients
Scale
Main 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 red wine
- 1 bay leaf
- ¼ cup chopped fresh parsley
Instructions
- Preheat and Prepare Onions: Place the oven rack in the center and preheat to 325°. Heat 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add 1½ pounds chopped onions and ½ teaspoon kosher salt. Cook for 20 minutes, stirring occasionally, until onions are very tender and golden.
- Brown the Beef: Remove onions to a separate dish. Season 2 pounds beef with remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add beef to the pot and cook over medium-high heat for 10 minutes until browned on all sides.
- Add Vegetables and Seasonings: Stir back in the onions, then add ½ chopped green pepper, ½ diced tomato, 3 minced garlic cloves, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, and 2 tablespoons tomato paste. Mix to combine.
- Add Liquids and Bay Leaf: Pour in 2 cups beef broth and ½ cup dry red wine. Add 1 bay leaf. Bring the mixture to a boil on the stovetop.
- Oven Cook: Place the lid on the pot slightly askew to allow steam to escape. Transfer the pot to the preheated oven and cook for 1½ hours or until the beef is tender.
- Finish and Garnish: Remove the pot from the oven, discard the bay leaf, and stir in ¼ cup chopped fresh parsley. Serve with spaetzle, buttered noodles, or potatoes.
Notes
- For thicker sauce, mix 1½ teaspoons cornstarch with 2 teaspoons cold water to form a slurry, add to stew and boil until thickened before adding sour cream.
- Use low-sodium beef broth to prevent the dish from becoming too salty as it reduces.
- Check expiration dates on spices, especially pre-ground, as they lose potency after 6-12 months.
- Alternative cooking methods include slow cooker (low 6-8 hours or high 3-4 hours), stovetop simmer (1½ to 2 hours), or Instant Pot (high pressure for 35 minutes with natural release).
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
