German Goulash
Rich and hearty German goulash with melt-in-your-mouth tender beef chunks in a savory onion-based gravy, slowly simmered with aromatic herbs and vegetables.
Equipment
Ingredients
Ingredients
beef chuck (cut into 1 inch cubes)
1361 g
salt (divided)
2 tsp
black pepper (divided)
0.75 tsp
vegetable oil
60 ml
onion (chopped)
300 g
garlic (minced)
4 cloves
sweet paprika
1.5 tbsp
all-purpose flour
1 tbsp
red wine
355 ml
beef broth
710 ml
beef bouillon
1 tbsp
tomato paste
60 g
caraway seeds (dried)
1 tsp
marjoram (ground)
2 tsp
rosemary (dried)
0.5 tsp
bay leaves
2 piece
red wine vinegar
1 tbsp
parsley
3 tbsp
carrot (peeled, cut into 1/2 inch pieces)
2 piece
bell pepper (cut into 1 inch pieces)
2 piece
Instructions
Season the beef
In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Let sit for 15 minutes.
Brown the beef
In a large pot, heat 2 tablespoons of oil over medium-high heat. When the oil shimmers add 1/3 of the beef cubes and brown on all sides. Remove to a plate and repeat with remaining beef. Moderate heat so brown bits on the bottom of the pan do not burn and add more oil as necessary. Remove and discard all but 2 tablespoons oil from pot.
Sauté onions and garlic
Reduce the heat to medium-low and add the onion to the pot. Sauté until they begin to soften, about 4-5 minutes. Add the garlic and sauté, stirring frequently, until fragrant, about 1 minute.
Add paprika and flour
Sprinkle the paprika and flour over onions and garlic and sauté over medium heat, stirring constantly, for 1 minute.
Deglaze with wine
Pour in the wine and bring to a boil. Stir and remove all brown bits on the bottom of the pan. When the liquid boils, reduce heat and add broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, 1 teaspoon salt and 1/2 teaspoon black pepper.
Simmer the goulash
Return the browned beef along with any accumulated juices to pot. Bring to a boil then reduce heat and simmer, uncovered, about 2 to 2 1/2 hours or until beef is fork-tender.
Add vegetables and finish
Add carrots and peppers and simmer until vegetables are tender about 20 minutes. If broth becomes too thick add more beef broth or water to thin. (broth should be like gravy) Adjust seasoning as needed, sprinkle with parsley, then ladle into individual bowls and serve!
Storage
The flavor continues to develop as it sits, making it even better the next day. Thaw frozen portions overnight in the refrigerator before reheating.
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