Description
This Authentic German Goulash recipe is a rich and hearty stew featuring tender beef chuck cooked slowly with caramelized vegetables, paprika, and a robust blend of red wine and beef stock. The long simmering process infuses the meat with deep flavors and creates a thick, glossy sauce perfect for a comforting meal. Ideal for those who appreciate traditional Central European dishes with a smoky and slightly spicy kick.
Ingredients
Scale
Meat
- 2.2 lbs beef chuck, cut into 1-inch cubes
Vegetables
- 2.2 lbs onions, chopped
- 2 medium carrots, chopped
- 1 piece celeriac (about 2 oz/60 g) or 2-3 celery stalks, chopped
Fats and Seasonings
- 2 tablespoons clarified butter
- 2 tablespoons tomato paste
- 1 ½ teaspoons sweet paprika
- 1 teaspoon hot paprika (smoked or unsmoked, to taste)
- 3-4 bay leaves
- 1 teaspoon dried marjoram
- ½-1 teaspoon caraway seeds (to taste)
- Fine sea salt or Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquids
- 3 cups dry red wine
- 1 ¼ cups low sodium beef stock
Instructions
- Prepare the ingredients: Cut the beef chuck into approximately 1-inch cubes. Chop the onions, carrots, and celeriac (or celery stalks). Set all aside for later use.
- Brown vegetables: Heat the clarified butter in a large, heavy-bottomed pot over medium heat. Add the chopped vegetables and a pinch of salt. Cook them while stirring frequently for about 10-15 minutes until they are deeply golden brown, being careful not to burn or let them stick to the bottom. Lower the heat if necessary to avoid burning.
- Add tomato paste and paprika: Stir in the tomato paste continuously for about 2 minutes, allowing it to brown slightly with the vegetables. Then add the sweet paprika and hot paprika powders, stirring well to combine all the flavors evenly.
- Add liquids and spices: Pour in the dry red wine and low sodium beef stock. Add the bay leaves, dried marjoram, caraway seeds, and freshly ground black pepper. Avoid adding salt at this stage since the beef stock might already contain some. Stir gently.
- Add meat and simmer: Add the cubed beef chuck to the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer the stew gently for about 2 hours, stirring occasionally, until the meat is tender and cooked through.
- Adjust seasoning: After cooking, season the goulash with fine sea salt or Kosher salt and freshly ground black pepper to taste.
- Reduce sauce if needed: The sauce should be thick and glossy. If a thicker consistency is desired, continue cooking the goulash uncovered for an additional 10-15 minutes to reduce the sauce further. This step is optional as the sauce usually thickens adequately during simmering.
Notes
- Clarified butter provides a higher smoke point, perfect for browning vegetables without burning.
- Use dry red wine for its deep, rich flavor; substitute with additional beef stock or a mixture of stock and a splash of vinegar if desired.
- Adjust the amount of hot paprika according to your spice preference; smoked paprika adds a nice smoky aroma.
- The longer the goulash simmers, the more tender the beef becomes, so don’t rush this step.
- Serve with traditional sides such as boiled potatoes, spaetzle, or crusty bread for a complete meal.
