German Goulash Beef Paprika (Print-Friendly Version)
Slow-cooked beef, paprika, and onions create a rich, hearty German comfort meal topped with fresh parsley.
# What You’ll Need to Make This:
→ Goulash
01 -
2 tablespoons (30 ml) vegetable oil
02 -
900 grams beef chuck, cut into 2.5 cm cubes
03 -
2 medium onions, finely chopped
04 -
3 cloves garlic, minced
05 -
2 tablespoons (30 g) tomato paste
06 -
1 tablespoon sweet paprika
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon caraway seeds (optional)
09 -
0.5 teaspoon salt
10 -
0.5 teaspoon freshly ground black pepper
11 -
720 ml beef broth
12 -
240 ml dry red wine
13 -
1 tablespoon red wine vinegar
14 -
2 bay leaves
15 -
1 teaspoon dried marjoram
16 -
1 tablespoon flour (optional, for thickening)
17 -
Chopped fresh parsley, for garnish
# How to Prepare:
01 -
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat until shimmering.
02 -
Working in batches, sear beef cubes on all sides until well browned. Remove browned beef and set aside.
03 -
Reduce heat to medium. Add chopped onions and cook, stirring occasionally, until soft and golden, about 8 minutes.
04 -
Add minced garlic, tomato paste, sweet and smoked paprika, and caraway seeds. Stir well and cook for 2 minutes to intensify flavors.
05 -
Return seared beef (and accumulated juices) to the pot. Season with salt and black pepper. Pour in beef broth, red wine, and red wine vinegar. Add bay leaves and dried marjoram. Mix thoroughly.
06 -
Bring mixture to a gentle simmer. Cover, reduce heat to low, and cook for 2 to 2.5 hours, stirring occasionally, until beef is very tender.
07 -
If a thicker consistency is desired, mix flour with a small amount of cold water to make a slurry and stir into the goulash during the last 15 minutes of simmering.
08 -
Remove and discard bay leaves. Adjust seasoning to taste. Ladle into serving bowls, garnishing with chopped fresh parsley. Serve hot.
# Extra Tips:
01 -
For enhanced depth of flavor, prepare the dish a day in advance and reheat before serving.
02 -
Serve with egg noodles, boiled potatoes, or crusty bread to complement the sauce.
03 -
Pork may be substituted for beef if preferred.