German Goulash recipe

German Goulash recipe

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Step into the heart of Germany with German Goulash! This hearty stew combines tender beef, onions, and spices in a rich, savory sauce that’s sure to warm you from the inside out. Serve it over noodles or with crusty bread for a satisfying meal that’s perfect for any occasion.


– 2 pounds beef chuck, cut into 1-inch cubes

– 2 onions, finely chopped

– 3 cloves garlic, minced

– 2 tablespoons tomato paste

– 2 cups beef broth

– 1 cup red wine

– 2 tablespoons all-purpose flour

– 2 tablespoons paprika

– 1 teaspoon caraway seeds

– 1 teaspoon dried thyme

– Salt and pepper, to taste

– 2 tablespoons vegetable oil

– 2 bay leaves

– 4 medium potatoes, peeled and cut into chunks

– Chopped fresh parsley, for garnish


1. Brown the beef: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the browned beef from the pot and set it aside.

2. Sauté the aromatics: In the same pot, add the chopped onions and minced garlic. Cook until the onions are translucent and fragrant, about 5 minutes.

3. Deglaze the pot: Add the tomato paste to the pot and cook for another 2 minutes, stirring constantly. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

4. Thicken the sauce: Sprinkle the flour over the onions and tomato paste mixture, stirring constantly to combine. Cook for another minute to cook off the raw flour taste.

5. Add the beef back to the pot: Return the browned beef cubes to the pot. Stir in the beef broth, paprika, caraway seeds, dried thyme, bay leaves, salt, and pepper.

6. Simmer the goulash: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the goulash simmer gently for 1 1/2 to 2 hours, or until the beef is tender and the flavors have melded together.

7. Add the potatoes: After the goulash has been simmering for about 1 hour, add the potato chunks to the pot. Continue to simmer, uncovered, until the potatoes are cooked through and the sauce has thickened, about 30 minutes more.

8. Adjust seasoning and serve: Taste the goulash and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaves. Serve the German goulash hot, garnished with chopped fresh parsley.

Enjoy your hearty and flavorful German Goulash!

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