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- Beef chuck (2 lbs, cut into 1-inch cubes) - Olive oil (2 tablespoons) - Onion (1 large, diced) - Garlic (3 cloves, minced) - Paprika (2 tablespoons, sweet) - Caraway seeds (1 tablespoon) - Potatoes (4 medium, diced) - Carrots (3 medium, sliced) - Bell pepper (1, diced) - Beef broth (4 cups, low sodium) - Diced tomatoes (1 can, 14 oz, undrained) - Tomato paste (2 tablespoons) - Salt and pepper to taste - Fresh parsley (for garnish) Gathering your ingredients is the first step to making German goulash. You want to start with high-quality beef chuck. This cut is perfect because it becomes tender and flavorful during cooking. The olive oil helps in browning the meat, adding depth to the dish. Next, you need a large onion. Diced onions create a base flavor that enhances the whole goulash. Minced garlic adds a nice kick. For seasonings, sweet paprika is key. It gives the goulash its rich color and unique taste. Caraway seeds add an earthy note that pairs well with the beef. The veggies are essential too. Potatoes and carrots bring heartiness. The diced bell pepper adds color and sweetness. Finally, the liquids make everything come together. Low-sodium beef broth is a must for depth. Diced tomatoes add acidity and sweetness. Tomato paste thickens the mix and boosts the flavor. Don’t forget salt and pepper for seasoning, and fresh parsley for a beautiful finish! {{ingredient_image_1}} - Browning the Beef in the Pot Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is hot, add 2 lbs of beef chuck, cut into 1-inch cubes. Cook the beef in batches, making sure to brown it on all sides. This step adds a deep flavor to your goulash. - Removing the Beef for Later Steps Once the beef is browned, remove it from the pot and set it aside. This allows you to build layers of flavor with the next steps. - Cooking the Onions until Translucent In the same pot, add 1 large diced onion. Sauté for about 5 minutes until the onions turn translucent. This process softens the onions and enhances their sweetness. - Adding Garlic and Sautéing Next, stir in 3 minced garlic cloves. Sauté them for another minute until fragrant. The aroma will fill your kitchen and make your mouth water. - Adding Paprika and Caraway Seeds Now, add 2 tablespoons of sweet paprika and 1 tablespoon of caraway seeds to the pot. Stir for 1-2 minutes. This step releases the spices' flavors, making the goulash rich and aromatic. - Mixing in the Vegetables and Diced Tomatoes Bring back the browned beef to the pot. Then, add 4 medium diced potatoes, 3 sliced carrots, and 1 diced bell pepper. Next, pour in 4 cups of low-sodium beef broth and 1 can of undrained diced tomatoes. Mix everything together. - Simmering the Goulash for Tenderness Season with salt and pepper to taste. Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours. This slow cooking makes the beef tender and the flavors meld beautifully. - Garnishing Before Serving Taste the goulash and adjust the seasoning if needed. If it’s too thick, add more broth or water. Once ready, ladle the goulash into bowls. Garnish with fresh parsley for a pop of color. Serve with crusty bread for dipping. Enjoy your delicious German goulash! Browning the beef is key. This step adds deep flavor. Heat olive oil in your pot. Cook the beef in batches. Let it get nice and brown. This caramelization brings out the best taste. Adjusting seasonings is also important. After cooking, taste your goulash. Add more salt or pepper if needed. You can also add a little more paprika for extra flavor. Don’t be afraid to experiment! For the best results, use a Dutch oven. This pot holds heat well. It helps cook the goulash evenly. A regular pot works too, but a Dutch oven is best. Simmering is where the magic happens. I recommend simmering for at least 1.5 hours. This time makes the beef tender. Stir occasionally to avoid sticking. The longer it simmers, the better the flavor! Serve your goulash in deep bowls. Crusty bread is a must! It’s perfect for dipping. For a nice touch, garnish with fresh parsley. This adds color and freshness. A sprig on top makes your dish look beautiful. Enjoy every bite! Pro Tips Brown the Beef Well: Ensure the beef is browned thoroughly in batches; this will enhance the depth of flavor in your goulash. Use Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible to elevate the taste and presentation of your goulash. Adjust Seasoning Gradually: Taste your goulash as it simmers, adjusting salt and pepper in small increments for perfect seasoning. Let It Rest: After cooking, allow the goulash to sit for a few minutes before serving; this helps the flavors meld beautifully. {{image_2}} You can make German goulash with different meats. If you want a change, try pork. It adds a sweet flavor. Chicken is another great option. It cooks faster and keeps the dish light. For a meatless meal, choose beans or lentils. They soak up all the tasty juices. Germany has many regions, and each has its own twist on goulash. In the south, you might find some spicy sausage mixed in. The north may use more potatoes and less meat. Each area loves its spices, too. Some regions add bay leaves or juniper berries for extra depth. You can pair goulash with many sides. Crusty bread is a classic choice. It soaks up the sauce well. Noodles or rice also work nicely. For toppings, try sour cream or a sprinkle of cheese. A bit of fresh parsley adds color and flavor. - Best Practices for Refrigerating Leftovers: After you serve your goulash, let it cool down. Place it in an airtight container. This keeps the flavors fresh and prevents spills. - Duration for Safe Storage: Store your goulash in the fridge for up to three days. If you keep it longer, the taste may change. - How to Properly Freeze German Goulash: To freeze, let the goulash cool first. Transfer it into freezer-safe bags or containers. Be sure to leave some space at the top. This allows for expansion. - Reheating Techniques for Best Results: When you’re ready to eat, thaw the goulash overnight in the fridge. Heat it slowly on the stove until it’s warm. Stir often to ensure even heating. - Creative Ways to Repurpose Leftovers: You can use leftover goulash in many ways. Make a hearty goulash soup by adding more broth. Or, create a tasty goulash pasta bake with some cheese. - Recipes to Use with Leftover Goulash: Try making goulash quesadillas. Spread the goulash on a tortilla, add cheese, and grill until crispy. You can also use it as a filling for stuffed peppers. German goulash is made from simple, hearty ingredients. The main ones are: - 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 2 tablespoons sweet paprika - 1 tablespoon caraway seeds - 4 medium potatoes, diced - 3 medium carrots, sliced - 1 bell pepper, diced - 4 cups low-sodium beef broth - 1 can (14 oz) diced tomatoes, undrained - 2 tablespoons tomato paste - Salt and pepper to taste - Fresh parsley for garnish Each ingredient adds flavor and texture. The beef chuck gives a rich taste. Paprika brings warmth and color. Caraway seeds add a hint of spice. Potatoes and carrots make it filling. This mix creates a comforting dish that warms the soul. Cooking German goulash takes about 2 hours and 15 minutes. Here’s the breakdown: - Prep time: 20 minutes - Cooking time: 1.5 to 2 hours First, brown the beef and sauté the veggies. Then, simmer the mixture until the beef is tender. Stir occasionally to prevent sticking. The long cooking time allows flavors to meld together nicely. You want the meat to be soft and the veggies to be cooked through. Yes, you can make German goulash in advance! Here are some tips: - Prepare the goulash up to two days ahead. - Cool it completely before storing. - Store in an airtight container in the fridge. When you’re ready to serve, just reheat it on the stove. You might need to add a splash of broth or water. This dish actually tastes better after resting, as the flavors deepen. German goulash is not very spicy. It has a warm flavor from paprika and caraway seeds. However, you can adjust the spice level: - For more heat, add some cayenne pepper. - Consider using hot paprika instead of sweet paprika. Taste as you go! Everyone’s spice tolerance is different, so make it your own. Whether you like it mild or spicy, German goulash is sure to satisfy your cravings. German goulash is a hearty dish made with simple ingredients and warming flavors. We explored key items like beef chuck, paprika, and onions, which bring depth to the meal. The cooking process is straightforward, ensuring you get tender meat and rich seasoning. I shared tips on flavor enhancement and serving styles to elevate your goulash. Don't forget to try variations with different proteins and sides. Enjoy making this dish, and experiment with leftovers for new meals!

German Goulash Delight

A hearty and flavorful beef goulash with vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine German
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 tablespoon caraway seeds
  • 4 medium potatoes, diced
  • 3 medium carrots, sliced
  • 1 bell pepper diced (red or green)
  • 4 cups beef broth (low sodium)
  • 1 can (14 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Once browned, remove the beef and set it aside.
  • In the same pot, add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
  • Stir in the paprika and caraway seeds, cooking for 1-2 minutes to release the flavors.
  • Add the browned beef back to the pot. Then, add the diced potatoes, sliced carrots, and diced bell pepper.
  • Pour in the beef broth and diced tomatoes with their juice, followed by the tomato paste. Stir everything to combine.
  • Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
  • Taste and adjust seasoning if necessary. If the goulash is too thick, you can add more broth or water to achieve your desired consistency.
  • Ladle the goulash into bowls and sprinkle freshly chopped parsley on top for garnish.

Notes

Serve the goulash in deep bowls, accompanied by fresh crusty bread on the side for dipping. A sprig of parsley on top adds a vibrant touch.
Keyword beef, comfort food, goulash, stew