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Authentic German Goulash

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This hearty German Goulash is a rich and savory beef stew made with tender chunks of meat, onions, paprika, and a flavorful tomato-based broth. It’s a comforting dish perfect for cold weather and traditionally served with noodles or bread.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon caraway seeds (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon flour (optional, for thickening)
  • 2 cups beef broth
  • 1 cup water
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • 1 bell pepper, chopped (optional)

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
  2. In the same pot, add chopped onions and cook until softened and golden brown, about 10 minutes.
  3. Add minced garlic, paprika, and caraway seeds (if using). Stir for 1 minute until fragrant.
  4. Stir in tomato paste and cook for another 2 minutes.
  5. Return the browned beef to the pot. Sprinkle with flour (if using) and stir well to coat.
  6. Pour in beef broth and water. Add salt, pepper, bay leaf, and red wine vinegar. Stir to combine.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is very tender.
  8. Optional: Add chopped bell pepper during the last 30 minutes of cooking for extra flavor and texture.
  9. Remove bay leaf before serving. Serve hot with egg noodles, potatoes, or crusty bread.

Notes

  • Use high-quality paprika for the best flavor.
  • Goulash tastes even better the next day as the flavors deepen.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Can be made in a slow cooker after browning the meat and onions.

Nutrition

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