German Goulash
Tender beef slow simmered with onions in a paprika-infused sauce.
| Yield | Servings | Prep Time | Cook Time |
|---|---|---|---|
| 4 large servings | 4-6 | 10 mins | 1 hrs |
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Stewing beef, cut into ½ to 1 inch chunks | 1 ½ | lbs |
| Oil | 1 | Tbsp |
| Yellow onion, diced | 1 | large |
| Garlic, minced | 2 | cloves |
| Red cooking wine | 1 | cup |
| Tomato paste | 3 | Tbsp |
| Hungarian paprika | 3 | Tbsp |
| Dried marjoram | ½ | tsp |
| Salt | 1 | tsp |
| Freshly ground black pepper | ½ | tsp |
| Beef broth | 2 | cups |
| Bay leaf | 1 | |
| Cornstarch | 2 | tsp |
| Water | 2 | Tbsp |
Instructions
- Heat oil in a deep heavy skillet or Dutch oven. Brown the beef on all sides, then transfer it to a plate and set aside.
- Add the onions and cook until lightly browned, 6-8 minutes.
- Add garlic and cook for another minute.
- Add red wine, bring to a boil, reduce heat, and simmer steadily until reduced by about half, 3-4 minutes.
- Stir in tomato paste, paprika, marjoram, salt, and black pepper.
- Return beef to the skillet. Add beef broth and bay leaf.
- Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour, or until the beef is very tender.
- Dissolve cornstarch in water. Stir the slurry into the goulash, stirring constantly to prevent lumps.
- Simmer for 1-2 minutes, until the sauce thickens. Add salt and pepper to taste.
- Serve over Spätzle, German potato dumplings, German bread dumplings, boiled potatoes, or egg noodles.
Variations
For Rindergulasch mit Paprika, add a diced red or yellow bell pepper after cooking the onions and cook for 4-5 minutes until softened. Some Bavarian versions use dark beer instead of red wine and add a pinch of coarsely ground caraway.
Storage
The flavor improves the next day. Refrigerate for up to 3 days or freeze for up to 3 months. If frozen, the cornstarch-thickened sauce may need to be re-thickened after thawing.
Bon Appétit!
Source
The Daring Gourmet