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Absolutely! Here’s a warm and inviting article for your German Goulash recipe:
German Goulash: A Hearty Classic Full of Comfort and Flavor
When it comes to timeless comfort food, few dishes are as deeply satisfying and soul-warming as German Goulash. Rich, robust, and slow-simmered to perfection, this traditional stew is a staple in German kitchens — and for good reason. It’s the kind of meal that brings people together, fills the home with mouthwatering aromas, and gets even better the next day.
Unlike its Hungarian cousin, German goulash focuses more on deep, savory flavors with tender chunks of beef, sweet caramelized onions, a hint of paprika, and a luscious gravy-like sauce. Perfect for chilly days, cozy dinners, or whenever you need a hearty, homemade dish that sticks to your ribs.
Why You’ll Love This German Goulash
- 🥩 Melt-in-your-mouth beef slow-cooked until tender
- 🧅 Rich, caramelized onions that build flavor depth
- 🌶️ Warm spices like paprika and bay leaf for authentic taste
- 🍲 One-pot ease that’s great for meal prep or leftovers
- 🥔 Perfect with potatoes, noodles, or bread dumplings
Ingredients
- 2 lbs beef chuck, cut into bite-sized cubes
- 3 large onions, finely sliced
- 2 tbsp oil or butter
- 2 tbsp tomato paste
- 2–3 cloves garlic, minced
- 1 tbsp sweet paprika (plus a pinch of hot paprika, optional)
- 1 tsp caraway seeds (optional but traditional)
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups beef broth
- ½ cup dry red wine (optional but recommended)
- Optional: 1 tbsp flour or cornstarch (to thicken sauce)
Instructions
1. Brown the Beef
In a large heavy pot or Dutch oven, heat oil over medium-high. Add beef cubes in batches, searing on all sides until browned. Remove and set aside.
2. Cook the Onions
In the same pot, add a bit more oil if needed. Sauté onions over medium heat until golden and caramelized — this may take 10–15 minutes, but it’s key for rich flavor.
3. Add Garlic, Tomato Paste, and Spices
Stir in garlic, tomato paste, paprika, and caraway seeds. Cook for 1–2 minutes until fragrant.
4. Deglaze and Simmer
Return beef to the pot. Pour in red wine (if using), scraping up any browned bits. Add beef broth and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beef is fork-tender.
5. Thicken if Desired
If you like a thicker sauce, mix 1 tbsp flour or cornstarch with a little cold water and stir into the pot. Simmer uncovered for 10 more minutes.
