Description
German Goulash is a rich and hearty beef stew, slow-cooked to perfection with onions, paprika, and a flavorful broth. This traditional dish delivers deep, comforting flavors and pairs beautifully with Spätzle, dumplings, or potatoes. Whether for a family dinner or a cozy night in, this recipe is a must-try!
Ingredients
Scale
- 1 1/2 pounds stewing beef, cut into 1/2 to 1-inch chunks
- 1 tablespoon oil
- 1 large yellow onion (about 400 g), diced
- 2 cloves garlic, minced
- 1 cup grape juice (or another dark fruit juice)
- 3 tablespoons tomato paste
- 3 tablespoons Hungarian paprika
- 1/2 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef broth
- 1 bay leaf
- 2 teaspoons cornstarch, dissolved in 2 tablespoons water
Instructions
- Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides, then transfer to a plate.
- Add the diced onions to the pot and cook for 6-8 minutes until golden and soft. Stir in the minced garlic and cook for another minute.
- Pour in the grape juice, bring to a boil, and let it reduce by half (about 3-4 minutes).
- Stir in the tomato paste, paprika, marjoram, salt, and black pepper. Mix well.
- Return the beef to the pot and pour in the beef broth. Add the bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Stir in the cornstarch mixture and let it simmer for another 1-2 minutes until the sauce thickens.
- Remove the bay leaf and adjust seasoning if needed. Serve warm over Spätzle, dumplings, or potatoes.
Notes
- For extra depth, let the goulash simmer for 1 hour and 30 minutes on very low heat.
- If the sauce is too thick, add more beef broth. If too thin, use additional cornstarch slurry.
- Goulash tastes even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To make it spicier, use hot Hungarian paprika or add red pepper flakes
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes