Hearty German Goulash

$- Beef Chuck: You need 2 lbs of beef chuck. This cut is tough but flavorful. It breaks down well during cooking. This gives the dish a rich taste. - Vegetables and Aromatics: Use 2 large onions, finely chopped. Add 4 cloves of minced garlic. These add depth to the flavor. You will also need 2 diced bell peppers, one red and one green. Finally, 3 medium potatoes, peeled and diced, add heartiness. - Spices and Seasonings: For spice, include 2 tablespoons of sweet paprika. This gives the goulash its signature color. Add 1 teaspoon of caraway seeds for a unique taste. Include 1 teaspoon of dried thyme for a herby touch. Season with salt and pepper to taste. Each ingredient plays a key role in making the goulash hearty and flavorful. Together, they create a warm and inviting dish that is perfect for sharing. {{ingredient_image_1}} Start by cutting the beef chuck into 1-inch cubes. This size cooks evenly and gets tender. Next, finely chop the onions and dice the bell peppers. You can use one red and one green bell pepper for color. Don’t forget to peel and dice the potatoes. They add a nice texture. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef cubes in batches. Make sure to brown them on all sides. This step adds great flavor. Once browned, remove the beef and set it aside. In the same pot, add the chopped onions. Sauté until they turn translucent, about 5-7 minutes. This brings out their sweet flavor. Add the minced garlic, sweet paprika, caraway seeds, and dried thyme. Stir for about a minute until the spices release their aroma. Return the browned beef to the pot. Add the diced bell peppers, potatoes, beef broth, and undrained diced tomatoes. Give everything a good stir to combine. This mix will create a rich and hearty stew. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 2 hours. This slow cooking makes the beef tender and infuses the flavors. Stir occasionally to prevent sticking. After simmering, taste the goulash. Season with salt and pepper to your liking. If you want more warmth, add a pinch of paprika. This step enhances the dish's flavor even more. When ready to serve, garnish with fresh chopped parsley. Enjoy this hearty delight with some crusty bread! Browning Techniques Browning the beef is key. It adds flavor and color to your goulash. Use a hot pot and don’t crowd the meat. This helps it brown well. Brown the beef in batches for the best results. Spice Adjustments Feel free to adjust the spices to your taste. If you like it spicy, add a dash of cayenne pepper. If you prefer milder, reduce the paprika. Taste as you cook. This way, you can find the right balance. Checking Beef Tenderness Cook the goulash low and slow for tender beef. After about two hours, check if the beef is fork-tender. If it’s not, let it simmer longer. Patience is key for a great goulash. Ideal Pairings Serve goulash with crusty bread. It’s great for soaking up the rich sauce. A simple green salad also pairs well. The freshness balances the hearty dish. Garnishing Ideas Garnish with fresh parsley for a pop of color. You can also add a dollop of sour cream on top. This adds creaminess and a nice tang. A sprinkle of paprika can enhance the dish's look too. Pro Tips Brown the Meat Well: Ensure the beef is browned thoroughly to develop a rich flavor base for the goulash. Let it Simmer: The longer you simmer the goulash, the more tender the beef will become and the flavors will deepen. Adjust the Seasoning: Always taste and adjust the seasoning towards the end of cooking to enhance the dish's overall flavor. Serve with Bread: Pair the goulash with a hearty bread to soak up the delicious sauce and enhance the meal experience. {{image_2}} You can swap beef chuck for other meats. Pork or chicken works well. For a plant-based option, try using mushrooms or lentils. These options still give you a hearty meal. Each protein brings its own flavor and texture. Feel free to change up the veggies. Carrots, peas, or zucchini add great taste. You can use any fresh or frozen vegetables you have. Just remember to adjust cooking times as needed. Each vegetable adds its unique twist to the dish. Hungarian goulash is often more soupy. It uses more paprika and often includes caraway seeds. German goulash is thicker and heartier. It focuses more on beef and potatoes. Both are delicious but have different styles and flavors. Goulash can be found in many countries. Each region has its own spin. For example, Czech goulash often uses beer for depth. In Austria, it may include dumplings as a side. Each version shines with local ingredients and traditions. To keep your German goulash fresh, start with proper cooling. Let the goulash sit at room temperature for about 30 minutes. This helps prevent bacteria from growing. After it cools, transfer it to the fridge. Use airtight containers for storage. I recommend glass or BPA-free plastic containers. They keep the goulash from drying out and help retain flavor. Make sure to label them with the date. This way, you know when it was made. You can reheat your goulash in two ways: the microwave or stovetop. For the microwave, put the goulash in a microwave-safe bowl. Cover it loosely to prevent splatters. Heat it for about 2-3 minutes, stirring halfway through. If you prefer the stovetop, pour the goulash into a pot. Heat it over low to medium heat. Stir it often to avoid sticking. This method helps maintain flavor and texture. You might want to add a splash of beef broth or water. This keeps it nice and moist. Enjoy your hearty meal again! Goulash is a rich stew. It has roots in Hungary but is loved in Germany. This dish dates back to the 9th century. It was first made by herdsmen. They used simple ingredients like meat and vegetables. Over time, it grew in popularity across Europe. In Germany, goulash is more than just a meal. It brings families together. People enjoy it during cold months. Goulash shows the warmth of German cooking. It uses local meats, spices, and fresh veggies. Each region has its own twist on this classic dish. You can easily make goulash vegetarian. Start with hearty vegetables like mushrooms and carrots. Use vegetable broth instead of beef broth. This keeps the stew rich and tasty. You can add beans for protein too. To keep the flavor, use smoked paprika. This gives that deep, warm taste. Cook the veggies until soft, just like the meat. This way, you keep the texture nice. Goulash can last in the fridge for about three days. Make sure it cools before you store it. Use an airtight container for best results. Look for signs of spoilage. If it smells off or has a strange color, it’s best to toss it. Reheat it well before serving again to enjoy its rich flavors. German goulash is a hearty and satisfying dish made with beef, veggies, and spices. You learned the steps to prep and cook it perfectly, along with tips for serving and storing. Remember, small changes in ingredients can make a big impact, so feel free to explore variations. This dish not only fills your stomach but also ties you to the culture and history of Germany. Now you can create your own delicious meal and share it with friends and family. Enjoy the process and savor each bite!$

A rich and flavorful beef stew with paprika and vegetables, perfect for a comforting meal.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine German

Servings 6

Calories 400 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 large onions, finely chopped
4 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon caraway seeds
1 teaspoon dried thyme
2 bell peppers (1 red, 1 green), diced
3 medium potatoes, peeled and diced
4 cups beef broth
1 can (14 oz) diced tomatoes, undrained
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef cubes in batches, browning them on all sides. Remove the browned beef and set aside.
In the same pot, add the chopped onions and sauté until they are translucent and slightly caramelized, about 5-7 minutes.
Stir in the minced garlic, paprika, caraway seeds, and dried thyme. Cook for an additional minute until fragrant.
Return the browned beef to the pot. Add the diced bell peppers, potatoes, beef broth, and diced tomatoes. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover and let simmer for about 2 hours, or until the beef is tender.
Season with salt and pepper to taste as needed.
Serve hot, garnished with fresh parsley.

Notes

Serve the goulash in deep bowls, with a sprinkling of fresh parsley on top. Pair with crusty bread for dipping!

Keyword beef stew, comfort food, goulash