Traditional German Goulash Recipe (Print Version)
# Ingredients:
→ Meat
01 -
3 pounds beef chuck, cut into 1 inch cubes
→ Vegetables
02 -
2 cups onions, chopped
03 -
4 cloves garlic, minced
04 -
2 medium carrots, peeled and cut into 1/2 inch pieces
05 -
1 medium red bell pepper, cut into 1 inch pieces
06 -
1 medium orange bell pepper, cut into 1 inch pieces
→ Liquids & Seasonings
07 -
1/4 cup vegetable oil
08 -
1 1/2 cups red wine
09 -
3 cups beef broth
10 -
1 tablespoon beef flavored Better Than Bouillon
11 -
1/4 cup tomato paste
12 -
1 tablespoon red wine vinegar
→ Spices & Herbs
13 -
2 teaspoons salt, divided
14 -
3/4 teaspoon black pepper, divided
15 -
1 1/2 tablespoons sweet paprika
16 -
1 teaspoon dried caraway seeds
17 -
2 teaspoons ground marjoram
18 -
1/2 teaspoon dried rosemary
19 -
2 bay leaves
20 -
3 tablespoons parsley
21 -
1 tablespoon all-purpose flour
# Instructions:
01 -
Toss beef with 1 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Let sit 15 minutes.
02 -
Heat 2 tablespoons oil over medium-high heat. Brown beef in batches, removing to plate. Leave 2 tablespoons oil in pot.
03 -
Reduce heat to medium-low. Saute onion 4-5 minutes until softening. Add garlic and cook 1 minute.
04 -
Sprinkle paprika and flour over onions and garlic. Saute over medium heat, stirring constantly, for 1 minute.
05 -
Add wine and bring to boil, scraping bottom. Add broth, bouillon, tomato paste, spices, vinegar, remaining salt and pepper.
06 -
Return beef and juices to pot. Bring to boil, reduce heat and simmer uncovered 2-2.5 hours until beef is fork-tender.
07 -
Add carrots and peppers, simmer 20 minutes until tender. Adjust thickness with broth if needed. Season to taste, garnish with parsley and serve.
# Notes:
01 -
Broth should be gravy-like consistency
02 -
Can thin sauce with additional broth or water if needed
03 -
Monitor heat when browning meat to prevent burning fond