German Goulash
German Goulash
Introduction
German goulash is a hearty and comforting stew that hails from Germany. It is made with tender beef, flavorful spices, and rich broth. This dish is perfect for a family dinner or when you want something warm and filling on a chilly evening. Its deep flavors will surely warm you from the inside out!
Why Make This Recipe
There are many reasons to make German goulash. First, it is a simple recipe that does not require any fancy ingredients. Second, it is perfect for meal-prepping; you can make a large batch and enjoy it over several days. Lastly, German goulash is versatile; it pairs well with bread, noodles, or even rice. You’ll find it brings everyone together at the table!
How to Make German Goulash
Making German goulash is easy and straightforward. Here’s a step-by-step guide to help you prepare this delicious dish.
Ingredients:
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup dry red wine
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides. Once browned, set the beef aside.
- In the same pot, reduce the heat to medium and add the chopped onions. Cook the onions until they are golden and soft, which will take about 10 minutes.
- Stir in the minced garlic, sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute until it smells aromatic.
- Add the tomato paste to the pot and stir for an additional 2 minutes.
- Return the browned beef to the pot, then pour in the red wine and beef broth.
- Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and simmer for 2 to 2.5 hours until the meat is tender and the sauce has thickened.
- Season with salt and pepper to taste. Before serving, don’t forget to remove the bay leaf and garnish your goulash with fresh parsley!
How to Serve German Goulash
German goulash is best served hot. You can serve it on a bed of egg noodles, alongside some crusty bread, or over steamed rice. Pair it with a simple green salad for a complete meal!
How to Store German Goulash
Store any leftover goulash in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze the goulash in a freezer-safe container for up to 3 months. When you’re ready to eat, simply reheat on the stovetop or in the microwave.
Tips to Make German Goulash
- For a deeper flavor, let the goulash simmer a little longer.
- You can add vegetables like carrots or potatoes for extra nutrition.
- Use a good-quality beef broth for the best taste.
Variations
Some people like to add bell peppers or mushrooms to their goulash. You can also try using different cuts of beef, such as brisket or round steak. For a spicy kick, add a bit of cayenne pepper!
FAQs
1. Can I use chicken instead of beef?
While traditional goulash uses beef, you can use chicken to create a lighter version. Just be mindful that the cooking time may be shorter.
2. Can I add vegetables to the goulash?
Yes, you can add your favorite vegetables like carrots, potatoes, or bell peppers to enhance the goulash and make it more nutritious.
3. Is goulash spicy?
German goulash is not typically spicy. However, you can adjust the spice level by adding cayenne or hot paprika if you prefer a little heat!
Enjoy cooking your German goulash and share it with family and friends! It’s a delightful dish that is sure to be a hit.
German Goulash
Ingredients
For the Goulash
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 2 cups beef broth Use a good-quality broth for the best taste.
- 1 cup dry red wine
- 1 leaf bay leaf Remove before serving.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides. Once browned, set the beef aside.
- In the same pot, reduce the heat to medium and add the chopped onions. Cook until golden and soft, about 10 minutes.
- Stir in the minced garlic, sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute.
- Add the tomato paste and stir for another 2 minutes.
- Return the browned beef to the pot, then pour in the red wine and beef broth.
- Add the bay leaf. Bring to a boil, then reduce heat to low.
- Cover and simmer for 2 to 2.5 hours until the meat is tender and the sauce has thickened.
- Season with salt and pepper to taste and remove the bay leaf before serving. Garnish with fresh parsley.
