Old Fashioned German Goulash Beef

• Stewing beef: select quality cuts like chuck shoulder rib or topside for the richest texture and flavor
• Neutral oil: choose oil with a high smoke point like sunflower or avocado that will not overpower the dish
• Onions: the backbone of the sauce the more slowly they caramelize the richer your gravy
• Garlic: just a clove brings gentle warmth and aroma
• Tomato paste: deepens color and sweetens the sauce
• Dry red wine: pick a bottle you would enjoy drinking for best results
• Beef broth: use a low sodium version so you can control the seasoning
• Sweet paprika powder: classic for German goulash and key for its mild smoky warmth
• Spicy paprika powder: optional for a little heat
• Majoram: brings a herby note look for fresh and aromatic dried majoram
• Lemon zest: from a washed organic lemon brightens the sauce
• Bay leaves: add earthiness simmered in the sauce
• Salt and pepper: season generously to balance the flavors
• Corn flour or starch: if needed for thickening use just enough to give a glossy sauce

Step-by-Step Instructions

Prepare the Beef:

Remove meat from the fridge at least one hour ahead so it comes to room temperature This helps it cook evenly and stay tender Cube the beef into even pieces for best results

Chop the Aromatics:

Peel onions and chop them thickly so they can soften and help create the sauce Slice the garlic thinly so it melds into the other flavors

Sear the Beef:

Heat half the oil in a large pan over high heat Brown the beef in batches on all sides letting it get a good crust Remove the beef to a plate This browning step adds depth to the goulash

Sauté the Onions and Garlic:

Lower the heat add the rest of the oil and stir in the onions Cook them slowly until golden brown and very soft This builds a sweet and savory base Add garlic and cook for a minute until fragrant

Add the Tomato Paste:

Stir tomato paste into the onions and let it cook for about a minute It should darken and smell deeply savory

Deglaze and Build Flavor:

Return beef to the pan Pour in the wine and scrape the bottom to lift up all the flavorful bits Simmer until the wine reduces by two thirds

Season and Simmer:

Stir in paprika powders majoram bay leaves and lemon zest Pour in beef broth and sprinkle salt and pepper Cover and simmer gently for about ninety minutes stirring occasionally to avoid sticking

Adjust Consistency:

After an hour check the texture If the sauce is thin remove the lid for the last half hour so it can reduce For extra thickness blend corn flour with water and stir it in Let it bubble to reach your ideal sauce

Slow Cooker and Pressure Cooker Options:

For slow cooker transfer all cooked ingredients to the cooker and pour over broth and wine Cook five to six hours on low until beef is tender Remove lid for the last hour if sauce needs thickening
For pressure cooker bring all ingredients together as above Lock lid and cook at high pressure for forty five minutes Thicken after cooking with a spoonful of corn flour blended with water and simmer until glossy

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You Must Know

• High in protein and iron
• Sauce only gets better as it sits overnight
• Reheats and freezes beautifully for future meals

There is something magical about sweet paprika its aroma always takes me back to my grandmother’s kitchen The moment I add it to the onions the whole kitchen fills with memories of family Sundays and laughter

Storage Tips

Let goulash cool to room temperature before chilling It keeps covered in the fridge for up to four days For longer storage portion into airtight containers and freeze for up to three months To reheat thaw overnight in the refrigerator then gently warm on the stove adding a splash of broth if needed

Ingredient Substitutions

If you do not have dry red wine use extra beef broth with a dash of vinegar or lemon juice for acidity For vegetarian adaptations substitute mushrooms or hearty root vegetables for beef and use vegetable broth The sweet paprika is key so try to find a fresh tin for the best color and aroma

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Serving Suggestions

Spoon goulash over buttered egg noodles or fluffy mashed potatoes for the classic experience Crusty bread makes a wonderful side for soaking up the sauce In Germany it might also be offered with spaetzle or plain boiled potatoes

A Bit of Context

Goulash is beloved throughout Central Europe for its warming qualities It likely made its way to Germany through Hungarian influence The balance of onion paprika and rich beef has made this dish a staple at family tables for generations

Recipe FAQs

→ What cuts of beef work best?

Choose well-marbled cuts like chuck, shoulder, or rib for tender, flavorful stews after slow cooking.

→ Why add both sweet and spicy paprika?

Combining paprikas provides balanced flavor—sweet for warmth and spicy for subtle heat and complexity.

→ Can I make this in a slow cooker?

Yes. Sear meat and soften onions on the stovetop first, then transfer everything to a slow cooker for perfect tenderness.

→ How do I thicken the sauce?

If the stew looks thin, mix cornstarch with a splash of water and stir in near the end, then simmer until thickened.

→ Which red wine should I use?

Dry reds such as Pinot Noir, Rioja, or Merlot add depth to the stew, but any good-quality dry red will work.

→ What sides complement this dish?

Try boiled potatoes, buttered noodles, spaetzle, or rustic bread to soak up the rich, savory sauce.