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German Goulash

German Goulash: Cozy Comfort in Every Hearty Bite

German Goulash is a hearty dish filled with warmth, perfect for family dinners and packed with rich flavors.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Onions Add sweetness and depth; substitute with shallots for a milder taste.
  • 2 tablespoons Olive Oil Provides fat for sautéing the onions; vegetable oil can be an alternative.
  • 3 pounds Beef Chuck Roast Main protein; offers strong flavor and is tender when cooked; stew beef can be a substitute.
  • 1 medium Green Pepper Adds subtle sweetness and crunch; red or yellow bell peppers can be used instead.
For Flavoring
  • 4 cloves Garlic Enhances flavor; fresh minced garlic is preferred; garlic powder can substitute.
  • 2 cups Tomato Adds acidity and sweetness; fresh or canned tomatoes work well.
  • 2 teaspoons Kosher Salt Balances flavors; table salt can substitute, but adjust to taste.
  • 1 teaspoon Black Pepper Adds heat; can substitute with white pepper for a milder flavor.
  • 2 tablespoons Sweet Hungarian Paprika A fundamental spice for authentic flavor; try smoked paprika for an interesting twist.
  • 1 teaspoon Dried Marjoram Adds an herbal note; oregano can work in its place.
  • 1 teaspoon Caraway Seed Unique flavor that defines goulash; skip if unavailable.
To Thicken & Enrich
  • 2 tablespoons Tomato Paste Intensifies tomato flavor; no direct substitute, but more fresh tomatoes can be used.
  • 4 cups Beef Broth Provides moisture and flavor; low-sodium broth is recommended; substitute with vegetable broth for a vegetarian option.
  • 1 cup Dry Red Wine Enriches the stew; balsamic vinegar is a great alternative if wine is omitted.
Additional Touches
  • 1 leaf Bay Leaf Adds depth of flavor while cooking; remember to remove before serving.
  • 2 tablespoons Fresh Parsley For garnish; chives work well for a different flavor.

Equipment

  • Dutch oven
  • Stove
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (165°C). Gather your ingredients to ensure a smooth cooking process.
  2. In a Dutch oven, heat olive oil over medium heat. Add diced onions and kosher salt, sauté for 15-20 minutes until golden-brown.
  3. Season the beef chuck roast with salt and black pepper. Brown the beef in the same Dutch oven for about 5-10 minutes.
  4. Return sautéed onions, diced green pepper, tomatoes, and minced garlic to the pot. Add paprika, marjoram, caraway seeds, tomato paste, beef broth, red wine, and bay leaf. Mix well.
  5. Raise heat to high and bring to a gentle boil. Lower heat, cover with lid slightly ajar, and transfer to oven.
  6. Braise the goulash in the oven for 1.5 to 2 hours until the beef is tender. Check occasionally.
  7. Remove from oven, discard the bay leaf, and garnish with fresh parsley. Serve over spaetzle, noodles, or mashed potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Taste and adjust seasoning as needed. For slow cooker, brown meat and onions first, then cook on low for 6-8 hours or high for 3-4 hours. In Instant Pot, brown first and then pressure cook for 35 minutes.

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