German Goulash Beef Paprika

This German goulash fills your kitchen with the warm scent of paprika and bay leaf as it simmers away on the stove. Each spoonful is rich with tender beef and a sauce layered in comforting spices, making it perfect for cozy evenings or when you just want something deeply satisfying.

This recipe brings me back to quiet winter nights with friends around a big communal pot. It is one of those meals that makes everyone linger at the table just a little bit longer.

Ingredients

• Vegetable oil: For browning beef and onions Opt for a neutral oil with a high smoke point like sunflower or grapeseed
• Beef chuck: Look for well-marbled meat cut into even cubes for the most tender and flavorful result
• Onions: Sweetness and body start here Choose firm heavy onions with tight skins
• Garlic: Fresh cloves give warmth and depth Avoid garlic that is soft or sprouting
• Tomato paste: Adds richness and balances the meatiness Buy a tube for fresh flavor every time
• Sweet paprika: Signature flavor of goulash Hungarian is classic but Spanish will do too
• Smoked paprika: Brings gentle smokiness Look for a deep red powder not brown
• Caraway seeds: Optional but adds an earthy anise note Use whole seeds not ground
• Salt and black pepper: Basics but choosing fresh cracked pepper can make a big difference
• Beef broth: Lifts the sauce Use a good low-sodium broth for the best flavor control
• Dry red wine: Adds acidity and complexity Pick something you would drink not a cooking wine
• Red wine vinegar: Brightens the sauce and brings balance Quality vinegar really improves the finish
• Bay leaves: Classic background aroma Choose whole leaves that are aromatic not brittle
• Dried marjoram: Delicate herbal note Use fresh dried herbs for the fullest aroma
• Flour: Optional if you want a thicker sauce All-purpose flour or Wondra both work
• Fresh parsley: For a green finish Chop just before serving for maximum freshness

Step-by-Step Instructions

Sear the Beef:

Brown the beef cubes in batches over medium-high heat using a heavy pot or Dutch oven. Take the time to brown each side without overcrowding to lock in all those juices and develop a deep flavorful crust. Set the browned pieces aside on a plate.

Cook the Onions:

Reduce heat and add your chopped onions right into the same pot. Cook slowly stirring often for at least ten minutes until they become golden and start to caramelize. This step is what brings that classic goulash sweetness.

Toast the Spices:

Stir in minced garlic tomato paste sweet paprika smoked paprika and caraway seeds. Let the mixture cook down for two minutes while stirring constantly so the spices bloom and the tomato paste darkens a touch. This is when that signature aroma really starts to fill the kitchen.

Combine and Simmer:

Return the seared beef and any of its juices to the pot. Sprinkle with salt and black pepper. Pour in the beef broth wine red wine vinegar drop in the bay leaves and marjoram. Stir well then bring to a low simmer. Cover and gently cook for two to two and a half hours. The goal is beef so tender you barely need a fork.

Optional Thickening:

If you prefer a thicker gravy mix a tablespoon of flour with a splash of cold water. Stir this mixture into the soup during the last fifteen minutes of simmering and let it bubble away uncovered for a bit to reach your desired consistency.

Finish and Serve:

Fish out the bay leaves then taste and adjust seasoning with a little extra salt or pepper if needed. Sprinkle with fresh chopped parsley right before serving and bring the steaming bowls to the table.

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Storage Tips

Store leftovers in a well-sealed container in the refrigerator for up to four days The flavors deepen with time and it reheats gently on the stove or in the microwave If you want to freeze your goulash cool it fully before moving to a freezer-safe bag or container where it keeps for up to three months Thaw overnight in the fridge for the best texture and flavor

Ingredient Substitutions

No beef chuck on hand Substitute with pork shoulder for a slightly lighter take or use venison or lamb for a twist If you are avoiding wine increase the broth and add an extra splash of vinegar for brightness Smoked paprika can be replaced with extra sweet paprika and an extra pinch of black pepper for warmth

Serving Suggestions

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German goulash is wonderful ladled over wide egg noodles soft mashed potatoes or even a thick slice of sourdough Serve with a crisp green salad or pickled vegetables on the side to cut through the hearty richness For gatherings provide a topping bar with fresh parsley diced onions or a spoonful of cool sour cream

Cultural Context

Goulash is rooted in Central European tradition but takes on a distinctly German character with its emphasis on sweet onions and a mellow paprika-rich sauce In Germany you will often see it at winter festivals or as family fare on Sundays It is simple peasant food made special by careful simmering and well-chosen spices

Recipe FAQs

→ What cut of beef works best for German goulash?

Beef chuck is ideal due to its marbling, becoming very tender after slow simmering.

→ Can I prepare German goulash ahead of time?

Yes, flavors deepen after resting overnight. Reheat gently for best results.

→ Is it possible to substitute another meat for beef?

Pork works well and offers a slightly different, milder flavor profile.

→ What sides pair well with this dish?

Egg noodles, boiled potatoes, or rustic bread soak up the flavorful sauce perfectly.

→ How can I thicken the sauce?

Stir in flour mixed with a bit of water during the final 15 minutes of simmering.

→ What spices are essential for authentic flavor?

Sweet paprika, smoked paprika, and bay leaves are key components for depth and aroma.