Serves 3
150 min
German Goulash
Recipe GLPReb1d50f16ffed2
A hearty, slow-cooked German beef stew enriched with paprika, tomato, and red wine. Tender cubes of beef simmer with onions, carrots, peppers, and potatoes until the vegetables naturally thicken the sauce into a rich, deeply flavored broth. This classic comfort dish is warming and satisfying, perfect for cool weather meals.
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Ingredients
250 grams stewing beef, cut into cubes
1 large onion
1 large carrot
1/4 red bell pepper
1/4 green bell pepper
1 large potato
2 tablespoons vegetable oil
1 teaspoon paprika powder
1 tablespoon tomato paste
5 tablespoons red wine
200 grams tinned tomatoes
300 milliliters water
1/2 teaspoon salt
2 pinches cumin powder
2 pinches cayenne pepper
1 dash black pepper
Directions
Finely chop the onion and carrot into small dice. Dice the red and green bell peppers into small, even pieces. Cut the potato into rough 1-inch cubes.
Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes in a single layer and let them brown undisturbed for 2-3 minutes. Stir and continue cooking until the beef is well browned on all sides, about 5-7 minutes total. Add the diced onion to the pot and cook for 2 minutes, stirring frequently.
Stir in the carrot dice and cook for 1 minute. Add the paprika powder and tomato paste, stirring constantly for about 1 minute to lightly toast the spices. Pour in the red wine and let it simmer until most of the liquid has evaporated, about 3-5 minutes.
Add the tinned tomatoes (with their juice) to the pot, stirring well. Bring to a simmer and let it cook for 2-3 minutes to allow the flavors to meld.
Add the diced red and green peppers, cubed potato, and 300 milliliters of water to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to low-medium, cover with a lid, and allow the goulash to simmer gently, stirring occasionally.
Simmer for approximately 2 hours, or until the beef is very tender and breaks apart easily when pressed with a spoon, and the potatoes are fully cooked. The vegetables will gradually release their starches, naturally thickening the sauce into a rich broth. If the liquid level drops significantly, add a little water as needed to maintain a stew-like consistency.
Once the goulash is cooked through and the beef is tender, season the pot with salt, cumin powder, cayenne pepper, and black pepper. Stir well to incorporate the seasonings, then taste and adjust seasoning as needed.
Serve the goulash hot, optionally accompanied by German rye bread or over egg noodles or spaetzle if desired.
