Step 1: Prepare and Brown the Beef
- Season and Sear the Beef: Pat 2 lbs. of beef chuck dry and cut into 1-inch cubes. Season with salt and pepper. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
Step 2: Build the Flavor Base
- Sauté the Onions: In the same pot, add 3 large onions (thinly sliced) and cook over medium heat until softened and golden, about 10 minutes. Stir in 3 minced garlic cloves and cook until fragrant.
- Add Seasonings and Tomato Paste: Stir in 2 tablespoons of paprika, 1 teaspoon of caraway seeds, and 1 tablespoon of tomato paste. Cook for 1-2 minutes until the spices are fragrant.
Step 3: Deglaze and Simmer
- Deglaze with Red Wine: Pour in 1 cup of red wine, scraping the bottom of the pot to release browned bits. Let it simmer until the wine reduces by half.
- Add Broth and Simmer: Add 4 cups of beef broth, the browned beef, and 1 teaspoon of marjoram. Bring to a simmer, then reduce the heat, cover, and cook for 2-2.5 hours until the beef is fork-tender.
Step 4: Adjust Seasoning and Serve
- Check Seasoning: Taste and adjust with salt and pepper as needed. For a thicker sauce, let it simmer uncovered for an additional 15-20 minutes.
Expert Tips for the Best German Goulash
Don’t Rush the Onions: Cooking the onions slowly until golden adds a natural sweetness and depth to the goulash.
Simmer Slowly: Low and slow cooking makes the beef tender and allows the flavors to develop fully.
Use Good Quality Paprika: A rich, authentic paprika is key to this dish’s flavor. Hungarian paprika works best if you can find it.
Serving Suggestions
Serve this hearty German goulash with traditional sides like:
- Spaetzle: German egg noodles that absorb the flavorful sauce.
- Mashed Potatoes: A creamy base that pairs well with the rich goulash.
- Crusty Bread: Perfect for soaking up the delicious sauce.
- Red Cabbage Salad: Adds a fresh contrast to the richness of the goulash.
Make-Ahead and Storage
Make-Ahead: This goulash can be made a day in advance, allowing the flavors to deepen overnight in the refrigerator.
