Old Fashioned German Goulash Beef (Print-Friendly Format)

Beef, onions, and paprika simmer slowly with red wine for classic, comforting German goulash.

# Ingredients List:

→ Main Ingredients

01 - 500 g stewing beef (beef chuck, shoulder, rib, topside, or silverside), cut into 2–3 cm cubes
02 - 4 tablespoons neutral oil (sunflower, rapeseed, or avocado oil)
03 - 3 onions (approximately 250 g), peeled and roughly chopped
04 - 1 garlic clove, finely sliced

→ For Cooking

05 - 2 tablespoons tomato paste
06 - 200 ml dry red wine (such as Spätburgunder, Rioja, or Merlot)
07 - 450 ml beef broth
08 - 1 teaspoon dried marjoram
09 - 1 tablespoon sweet paprika powder
10 - 1 teaspoon spicy paprika powder (optional)
11 - 1 teaspoon organic lemon zest, finely grated
12 - 2 bay leaves
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Thickening (Optional)

15 - 2 tablespoons cornflour or corn starch

# How to Make It:

01 - Remove beef from the refrigerator at least one hour before cooking to reach room temperature. Cut into 2–3 cm cubes if not already prepared.
02 - Peel and roughly chop the onions. Peel and finely slice the garlic clove.
03 - Heat half of the oil in a large saucepan over high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
04 - Pour remaining oil into the pan. Add onions and cook over medium heat until golden. Add garlic and sauté for 1 minute, stirring to prevent burning.
05 - Stir in tomato paste and cook for 1 minute to intensify flavor.
06 - Return browned beef to the pan. Pour in the red wine, scraping up any browned residue. Simmer until the wine is reduced by two-thirds.
07 - Add sweet and spicy paprika, marjoram, bay leaves, and lemon zest. Pour in beef broth. Season with salt and pepper.
08 - Cover and cook gently for 90 minutes, stirring occasionally. After 60 minutes, check consistency. If the sauce is too loose, remove lid for last 30 minutes to reduce liquid.
09 - If a thicker consistency is desired, mix 1 tablespoon cornflour with water and stir into the goulash. Allow to simmer until thickened, adding more if necessary.

# Extra Tips:

01 - Bringing beef to room temperature before cooking ensures even browning and prevents excessive moisture loss.
02 - Searing the beef in batches helps develop a rich roasted flavor and avoids overcrowding, which can cause meat to steam.
03 - The optional addition of spicy paprika lets you control the dish’s heat according to your preference.
04 - For best results, use a heavy-bottomed saucepan or Dutch oven to maintain even heat during simmering.

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