A hearty, comforting German-style goulash made with tender beef, rich paprika, and slow-simmered flavors. Perfect for cozy dinners.
Ingredients
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1 1/2 pounds stewing beef, cut into 1/2–1 inch chunks
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1 tablespoon oil
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1 large yellow onion (about 400 g), diced
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2 garlic cloves, minced
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1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
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3 tablespoons tomato paste
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3 tablespoons Hungarian paprika
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1/2 teaspoon dried marjoram
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 cups beef broth
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1 bay leaf
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2 teaspoons cornstarch dissolved in 2 tablespoons water (use more for a thicker sauce)
Instructions
1. Brown the Beef
Heat oil in a large heavy pot over medium-high heat. Add the beef chunks and brown them on all sides. Remove and set aside.
2. Sauté the Aromatics
In the same pot, add the diced onion and cook until soft and golden, about 8–10 minutes. Add the minced garlic and sauté for 1 minute more.
3. Add Seasonings and Tomato Paste
Stir in the tomato paste, Hungarian paprika, marjoram, salt, and pepper. Cook for 1–2 minutes until fragrant.
4. Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3–5 minutes to slightly reduce the wine.
5. Combine and Simmer
Return the browned beef to the pot. Add the beef broth and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is very tender.
6. Thicken the Sauce
Stir in the cornstarch slurry and simmer another 3–5 minutes until the sauce thickens to your desired consistency.
7. Serve
Remove the bay leaf and serve the goulash hot.
Serving Suggestions
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Over egg noodles
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With mashed potatoes
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With spaetzle (German dumplings)
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Alongside crusty bread
