German Goulash

German Goulash Recipe

Ingredients:

• 2 tablespoons vegetable oil or butter
• 2 pounds (900g) beef chuck or stew meat, cut into 1-inch cubes
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons sweet paprika (preferably Hungarian paprika)
• 1 teaspoon smoked paprika (optional)
• 1 tablespoon tomato paste
• 1 teaspoon caraway seeds (optional)
• 1 tablespoon flour (optional, for thickening)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups (360ml) beef broth
• 1 cup (240ml) red wine (optional; can substitute with more broth)
• 1 red bell pepper, chopped
• 1 bay leaf
• 1 teaspoon dried marjoram or thyme
• 1 tablespoon Worcestershire sauce (optional)
• 1/2 cup (120ml) sour cream (optional, for serving)
• Chopped fresh parsley, for garnish

Instructions:

1. Brown the Meat:
   • Heat the oil or butter in a large pot or Dutch oven over medium-high heat.
   • Add the beef in batches to avoid overcrowding and brown it on all sides. Remove the browned beef from the pot and set aside.
2. Cook the Onions and Garlic:
   • In the same pot, add a bit more oil if needed and sauté the onions until they are soft and translucent, about 10 minutes.
   • Add the garlic and cook for another minute until fragrant.
3. Add Spices and Tomato Paste:
   • Stir in the sweet paprika, smoked paprika (if using), tomato paste, and caraway seeds. Cook for 1-2 minutes, stirring constantly, to release the flavors.
   • If using, sprinkle the flour over the onions and cook for another minute, stirring constantly.
4. Combine and Simmer:
   • Return the browned beef to the pot and season with salt and pepper.
   • Pour in the beef broth and red wine (if using), and add the bay leaf, marjoram (or thyme), and Worcestershire sauce (if using).
   • Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook slowly for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
5. Add Bell Pepper:
   • About 30 minutes before the goulash is done, add the chopped red bell pepper to the pot. Continue to simmer until the pepper is tender and the flavors have melded together.
6. Adjust Seasoning:
   • Taste the goulash and adjust the seasoning with more salt and pepper if needed.
   • For a richer flavor, you can also stir in a tablespoon of sour cream before serving (optional).
7. Serve:
   • Serve the goulash hot, garnished with chopped parsley. It’s traditionally accompanied by egg noodles, spaetzle, potatoes, or crusty bread.

Tips:

• Cooking Time: The longer you simmer the goulash, the more tender the meat will be. If you have time, let it cook for up to 3 hours on very low heat.
• Thicker Sauce: If you prefer a thicker sauce, you can increase the flour to 2 tablespoons or reduce the liquid slightly as the goulash simmers.
• Flavor Boost: For a deeper flavor, you can make the goulash a day ahead and reheat it before serving. The flavors will develop even more.

Serving Suggestions:

• Serve with traditional accompaniments like egg noodles, spaetzle, mashed potatoes, or rice.
• A dollop of sour cream and a sprinkle of fresh parsley on top adds a nice finishing touch.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 2-2.5 hours
• Total Time: 2.5-3 hours

Nutritional Information (per serving, about 6 servings):

• Calories: ~350 kcal
• Protein: ~30g
• Fat: ~18g
• Carbohydrates: ~10g
• Fiber: ~2g
• Sugar: ~4g

This German Goulash is a warm and hearty dish perfect for a comforting meal, especially during the colder months. Enjoy this delicious, traditional stew!