Description
This Authentic German Goulash recipe features tender beef chuck simmered in a rich sauce made with caramelized onions, carrots, celeriac, and a blend of sweet and hot paprika. Enhanced with red wine, beef stock, and aromatic spices, this classic stew offers deep flavors and a luscious, thick gravy perfect for a comforting meal.
Ingredients
Main Ingredients
- 2.2 lbs beef chuck, cut into 1 inch (2.5 cm) cubes
- 2.2 lbs onions, chopped
- 2 medium carrots, chopped
- 1 piece celeriac (or 2-3 celery stalks, about 2 oz / 60 g), chopped
Cooking Ingredients
- 2 tablespoons clarified butter
- 2 tablespoons tomato paste
- 1 ½ teaspoon sweet paprika
- 1 teaspoon hot paprika (smoked or unsmoked, to taste)
- 3 cups dry red wine
- 1 ¼ cups low sodium beef stock
- 3-4 bay leaves
- 1 teaspoon dried marjoram
- ½-1 teaspoon caraway seeds (to taste)
- Fine sea salt or Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the ingredients: Cut the beef chuck into 1 inch (2.5 cm) cubes, and chop the onions, carrots, and celeriac (or celery stalks). Set all aside for use in the cooking process.
- Brown the vegetables: Heat the clarified butter in a large heavy-bottomed pot over medium heat. Add the chopped vegetables and a pinch of salt. Cook, stirring frequently, for 10-15 minutes until the vegetables develop a deep golden brown color, being careful not to let them burn. Adjust the heat if necessary to avoid sticking.
- Add tomato paste and spices: Mix in the tomato paste and stir continuously for about 2 minutes to let it brown slightly and incorporate with the vegetables. Add both sweet and hot paprika powders, stirring well to combine all flavors.
- Add liquids and seasonings: Pour in the dry red wine and low sodium beef stock. Add bay leaves, dried marjoram, caraway seeds, and freshly ground black pepper. Do not add salt yet as the stock may already contain sodium.
- Simmer with the meat: Add the cubed beef to the pot and bring the mixture to a boil. Once boiling, cover the pot and reduce to low heat. Simmer gently for about 2 hours, stirring occasionally, until the beef is tender and flavorful.
- Adjust seasoning: Taste the goulash and add fine sea salt or Kosher salt, and additional freshly ground black pepper if needed.
- Thicken the gravy: If a thicker sauce is desired, remove the lid and simmer the goulash for an additional 10-15 minutes, allowing the sauce to reduce and become glossy. This step is optional as the sauce is often perfectly thick after the initial cooking time.
Notes
- Clarified butter is preferred for its higher smoke point and richer flavor compared to regular butter.
- Choose a dry red wine of good quality for a deep, robust flavor; inexpensive wines can affect the taste negatively.
- The use of low sodium beef stock helps control the saltiness of the final dish.
- Adjust the hot paprika quantity to suit your preferred heat level; smoked paprika offers a smoky depth but is optional.
- Allow the goulash to rest for a few minutes before serving to let flavors meld further.
- Serve with traditional sides such as boiled potatoes, spaetzle, or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
