German Goulash with Beef Chuck and Sweet Paprika
By Victor Lang
Prep
20 min
Cook
180 min
Total
200 min
Servings
6
Level
Medium
Cubed beef chuck 1.5 inches is the recommended cut for this German goulash recipe. I prefer the taste and texture of goulash made with cubed chuck. Beef chuck is a good choice because it has enough fat and connective tissue to enhance the flavor and texture of the goulash. The fat and connective tissue break down during cooking, which takes 2.5 to 3 hours on low heat with a lid.
Onions are the main source of flavor in this dish. I cook onions for 15 to 20 minutes, or until browned, before adding garlic. Additional ingredients in the sautéed mixture include tomato paste and the spices paprika, caraway, and marjoram. I do not shorten the cooking time due to time constraints or other factors.
Once the meat cubes have been fully dried and browned, cook them in batches in a deep pot or other thick pot to prevent steam buildup due to overcrowding in the pot. I like to cook onions in the drippings from the meat pot and add the cooked meat and drippings to the soup for the extended cooking time. A wide pot is recommended for this task to facilitate cooking the meat in batches.
Use a heavy pan for even cooking and cover the pan while simmering. Take the pan off the heat when the beef pieces are well cooked and the sauce is thick but not liquid. Flavor from the cooked onions will have mixed with the pan juices and beef. Serve the dish thick enough to eat with a spoon, making sure each bite includes some beef.
Why you'll love this recipe
- A coating of flour thickens the stew as it cooks, but the stew consists mainly of browned beef.
- Fresh sweet paprika tastes better than canned paprika that has been stored for a long time.
- Caraway seeds and dried marjoram provide flavor and a German flair to the mixture.
- Lard is good; butter and neutral oil are good; other available fats can be used.
- Four cups of beef broth make enough gravy to accompany spaetzle and other dumplings, potatoes, and biscuits.
- Two big onions will cook down significantly and be a main ingredient at very little cost.
Ingredients
- •3 lbs beef chuck (cut into 1.5-inch cubes)
- •2 large yellow onions (thinly sliced)
- •4 cloves garlic (minced)
- •4 cups low-sodium beef broth
- •2 tbsp tomato paste
- •3 tbsp sweet paprika
- •1 tsp caraway seeds
- •1 tsp dried marjoram
- •¼ cup all-purpose flour
- •2 tbsp lard or vegetable oil (for browning)
- •1 tsp salt (or to taste)
- •½ tsp black pepper (freshly ground)
Instructions
- 1
Pat the beef cubes dry with paper towels. Toss them with the flour, salt, and pepper in a small bowl until evenly coated.
- 2
Heat the lard or vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches on all sides until deeply browned, then transfer it to a plate.
- 3
Reduce the heat to medium. Cook the sliced onions in the pot for 15-20 minutes until soft and deeply golden brown, then add the garlic and cook for 1 more minute until fragrant.
- 4
Stir in the tomato paste, sweet paprika, caraway seeds, and marjoram. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 5
Return the beef to the pot and pour in the beef broth. Stir, bring it to a simmer, then reduce the heat to low, cover, and cook for 2.5-3 hours until the beef is fork-tender.
- 6
Adjust the salt and pepper if needed. Serve hot with traditional German sides such as spaetzle or potato dumplings.
FAQ
Nutrition (per serving)
Calories
580
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