German Goulash
This German Goulash is a hearty and flavorful stew made with tender chunks of beef, aromatic spices, and a rich sauce. Perfect for cozy dinners, it brings a taste of Germany to your table.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 pounds stewing beef, cut into 1/2 to 1-inch chunks
- 2 cups beef broth
- 3 tablespoons Hungarian paprika
- 2 cloves garlic, minced
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
Instructions
- Heat oil in a deep heavy skillet or Dutch oven over medium-high heat. Brown the beef chunks on all sides. Transfer to a plate and set aside.
- In the same skillet, add diced onions and cook until lightly browned, about 6-8 minutes. Stir in minced garlic and cook for another minute.
- Pour in the red wine, bring to a boil, and reduce heat. Simmer until the wine is reduced by half, about 3-4 minutes. Add the tomato paste, paprika, marjoram, salt, and pepper. Stir to combine.
- Return the beef to the skillet. Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for about an hour, or until the beef is very tender.
- Stir in the cornstarch mixture and simmer for a few minutes until the sauce has thickened to your liking. Adjust salt and pepper to taste.
- Enjoy the goulash over Spätzle, German potato dumplings, bread dumplings, boiled potatoes, or egg noodles.
Nutrition
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg