Authentic German Beef Goulash
German Goulash (or Rindergulasch) is the ultimate comfort food, offering tender chunks of beef that practically melt in your mouth after a long, low braise. Unlike its thinner Hungarian cousin, this version is thick, velvety, and deeply caramelized, making it the perfect centerpiece for a cozy family dinner.
Ingredients
- 2.5 lbs Beef chuck roast cut into 1.5-inch cubes
- 3 Large yellow onions finely diced
- 3 tbsp Vegetable oil
- 3 tbsp Sweet Hungarian paprika
- 1 tsp Smoked paprika
- 2 tbsp Tomato paste
- 1 cup Dry red wine
- 3 cups Beef broth
- 2 Bay leaves
- 1 tsp Dried marjoram
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sear: Heat oil in a large Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove and set aside.
- Sauté: Reduce heat to medium. Add onions to the pot and cook for 10–12 minutes until soft and golden brown.
- Spice: Stir in tomato paste, sweet paprika, and smoked paprika. Cook for 1 minute while stirring constantly.
- Deglaze: Pour in the red wine, scraping the bottom of the pot to release the browned bits. Let it simmer for 2 minutes.
- Simmer: Return the beef to the pot. Add beef broth, bay leaves, and marjoram. Season with salt and pepper.
- Braise: Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender and the sauce has thickened.
- Serve: Remove bay leaves. Taste and adjust seasoning. Serve over noodles or potatoes, garnished with fresh parsley.