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This rich and deeply comforting German goulash transforms simple cuts of beef and handfuls of vegetables into a bowlful of hearty flavor. Simmered gently with sweet paprika and a trio of kitchen spices, this is the dish I crave when I want pure winter warmth and the kind of meal that brings everyone to the table with anticipation.
The first time I made this goulash, it warmed our whole house and filled the air with such a savory aroma that even my pickiest family member asked for seconds. Now it is our go-to recipe whenever we want cozy German comfort.
Ingredients
- Beef chuck cubed for stews: choose well-marbled pieces for the most tender bites
- Vegetable oil: helps achieve a deep brown crust on the beef
- Onions diced: the base for signature goulash depth and sweetness
- Garlic minced: adds aromatic complexity
- Sweet paprika: classic German flavor opt for Hungarian or German varieties if possible for best color and taste
- Ground cumin: brings earthiness and warmth
- Caraway seeds: traditional for a subtle anise note seek fresh seeds if possible
- Bell pepper diced: red or green adds color and sweetness pick one that feels firm and glossy
- Beef broth: select low sodium if desired for more control over seasoning
- Potatoes peeled and cubed: choose waxy potatoes so they hold shape
- Carrots sliced: bring natural sweetness and body look for bright orange roots free of cracks
- Bay leaf: adds background herbal note remove before serving
- Salt and pepper: adjust to taste for final seasoning
- Fresh parsley chopped: essential for that final fresh pop of color snip just before serving for brightness
Step-by-Step Instructions
- Brown the Beef:
- Begin by heating oil in a heavy pot over medium-high heat. Add beef cubes in batches to avoid crowding. Brown on all sides so each piece develops a deep caramel crust which builds the foundation of the stew’s rich flavor. Remove beef as it browns and set aside.
- Sauté the Aromatics:
- In the same pot, add diced onions to absorb all those savory juices left behind. Stir and cook over medium-low heat for 5 to 7 minutes until onions turn translucent and sweet. Add minced garlic and let it bloom for about a minute, keeping a close eye to avoid burning.
- Toast the Spices:
- Sprinkle sweet paprika, cumin, and caraway seeds directly over the softened onions and garlic. Stir briskly for about 30 seconds so the spices release their essential oils which boost the goulash’s authentic aroma.
- Build the Stew Base:
- Mix in diced bell pepper. Return browned beef and any juices to the pot. Pour in beef broth until meat and vegetables are submerged. Toss in bay leaf. Bring everything to a rolling boil, then reduce the heat to low. Cover and simmer undisturbed for one and a half hours until the beef turns fork-tender.
- Add Vegetables and Simmer:
- Stir in cubed potatoes and carrot slices. Simmer uncovered for another 30 minutes so the vegetables soften and the broth thickens slightly. Taste and adjust with salt and pepper as desired.
- Finish and Serve:
- Fish out and discard the bay leaf. Ladle hot goulash into deep bowls and top each with freshly chopped parsley for freshness and color. Serve immediately while steaming.
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The sweet paprika is always my favorite part of this dish because it feels like the soul of German stews. I remember falling in love with the vibrant color it gives. My grandmother always insisted on heaping spoonfuls for true flavor and that is a tip I will always pass along.
Storage Tips
Store leftover goulash in the refrigerator in a sealed container for up to four days. For best texture, reheat gently on the stove with a splash of broth or water. This dish also freezes quite well and can be thawed overnight for a quick dinner later in the week.
Ingredient Substitutions
If you do not have beef chuck, try using brisket or even stew meat pieces from your butcher. For more depth, a mix of fresh and smoked paprika creates smoky undertones. Any color bell pepper works, or skip and add more carrot for a lighter flavor.
Serving Suggestions
German goulash is traditionally served in deep bowls with crusty bread or rustic rolls to mop up the sauce. For a classic Bavarian touch, spoon it over buttered egg noodles or serve with potato dumplings. A sprinkling of chopped parsley adds the finishing look and a burst of freshness.
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German Goulash Traditions
Goulash is beloved across Central Europe but German versions focus on warming spices like caraway and plenty of onion for sweetness. It is the kind of one pot meal meant for long winter evenings and family gatherings. Over generations, every household tweaks it a little but the heart of the dish never changes – slow simmered beef in a paprika rich sauce.
Recipe FAQs
- → What cut of beef works best for German goulash?
Beef chuck is ideal because it becomes tender and flavorful after slow simmering. Stew meat also works well.
- → How do I keep the beef from drying out?
Sear the cubes first to lock in moisture, then simmer gently in broth for best results.
- → Can I make this dish ahead of time?
Yes, the flavors improve overnight. Reheat gently for even tastier results the next day.
- → What are traditional side pairings?
Crusty bread, dumplings, or spaetzle are classic accompaniments, perfect for soaking up the sauce.
- → Is paprika essential for this dish?
Yes, sweet paprika is key for color and flavor. Avoid substitutes for an authentic taste.
- → Can I add other vegetables?
Bell peppers, potatoes, and carrots are common, but celery root or parsnips can also be included.