German Goulash
Warm up your kitchen with the rich and hearty flavors of German Goulash, a traditional comfort food that combines tender chunks of beef, golden caramelized onions, and a savory paprika-infused sauce. This classic one-pot dish boasts layers of flavor from sweet and smoked paprika, aromatic caraway seeds, and a touch of tomato paste, all simmered together in a velvety beef broth. Slow-cooked to perfection, the melt-in-your-mouth beef is complemented beautifully by the thick, flavorful gravy. Perfect for cozy family dinners, this goulash pairs wonderfully with spaetzle, boiled potatoes, or crusty bread, making it a satisfying and authentic European meal. With its simple ingredients and deep flavors, German Goulash is the ultimate make-ahead dish, ideal for reheating on busy weeknights.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 3 large yellow onions (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 pieces bay leaves
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in batches. Avoid overcrowding the pot to ensure proper browning. Remove the browned beef and set aside.
In the same pot, add the chopped onions and cook for 8-10 minutes, stirring occasionally, until they are softened and golden-brown.
Add the minced garlic, sweet paprika, smoked paprika, and caraway seeds. Stir constantly for 1-2 minutes until fragrant.
Sprinkle the flour over the onion mixture and stir well to coat. Cook for another minute to remove the raw flour taste.
Stir in the tomato paste, then slowly pour in the beef broth while stirring to prevent lumps.
Return the browned beef to the pot, along with the bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the goulash for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust the seasoning with additional salt and pepper, if needed.
Discard the bay leaves. Serve the German Goulash hot, garnished with chopped fresh parsley.
Pair with spaetzle, boiled potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 31.8 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4559 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
