Beef Chuck: The ideal cut for goulash, as it becomes tender with slow cooking. Beef stew meat can also be used if chuck is unavailable.
Red Wine: Adds depth to the sauce. Substitute with beef broth for a non-alcoholic version.
Paprika: Both sweet and smoky paprika can be used, with Hungarian paprika providing the most authentic taste.
Caraway Seeds: Adds a warm, slightly nutty flavor. If unavailable, fennel seeds are a good substitute.
Marjoram: Traditional in German goulash, though thyme or oregano can be used if needed.
Beef Broth: Enhances the meat flavor; opt for a rich, low-sodium broth to control saltiness.
Tomato Paste: Adds richness and balances the flavors of the sauce.
Equipment You’ll Need
- Dutch Oven or Heavy-Bottomed Pot: For even heat distribution, allowing the meat to cook thoroughly.
- Wooden Spoon: For stirring and deglazing.
- Ladle: Makes it easy to serve this hearty stew.
- Slow Cooker (optional): For a convenient, hands-off cooking method.
Step-by-Step Instructions for Perfect German Goulash
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