German Goulash Delight

$To make a true German goulash, you need these ingredients: - 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, finely diced - 3 cloves garlic, minced - 2 tablespoons sweet paprika - 1 tablespoon caraway seeds - 4 medium potatoes, peeled and diced - 3 medium carrots, peeled and sliced - 1 bell pepper, diced (choose red or green for a pop of color) - 4 cups low-sodium beef broth - 1 can (14 oz) diced tomatoes, undrained - 2 tablespoons tomato paste - Salt and black pepper to taste These ingredients create a hearty and rich flavor. The beef chuck gives a tender bite, while the spices add warmth. You can enhance your goulash with these optional ingredients: - 1-2 bay leaves - 1 tablespoon Worcestershire sauce - 1 teaspoon smoked paprika Adding these will deepen the taste. Bay leaves bring a subtle aroma, and Worcestershire sauce adds a savory note. Before serving, consider these garnishes: - Fresh parsley, finely chopped - A dollop of sour cream - Crusty bread for dipping Garnishes not only add color but also elevate the dish. Fresh parsley adds brightness, while sour cream brings creaminess. Enjoy your goulash with warm bread for a complete meal! {{ingredient_image_2}} To start, gather your beef chuck. Cut it into 1-inch cubes. This size helps the beef cook evenly. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches. Do not overcrowd the pot. Sear the beef for 4-5 minutes until it turns brown on all sides. Once done, remove the beef from the pot and place it on a plate. Next, use the same pot to keep all the good flavors. Add the finely diced onion first. Sauté it for about 5 minutes until it is soft and translucent. Then add 3 cloves of minced garlic. Stir for another minute to let the garlic smell great, but don’t burn it. Now, it’s time to enhance the flavor! Sprinkle in 2 tablespoons of sweet paprika and 1 tablespoon of caraway seeds. Stir these spices for 1-2 minutes. This toasting brings out their best taste. Now, return your browned beef to the pot. Add 4 diced potatoes, 3 sliced carrots, and your choice of a diced bell pepper. Mix everything well so the veggies and beef blend together. Pour in 4 cups of low-sodium beef broth. Then, add a can of 14 oz diced tomatoes, undrained, and 2 tablespoons of tomato paste. Mix it all together. Season with salt and black pepper to your liking. Bring this mix to a boil, then lower the heat to let it simmer. Cover the pot and let it simmer for 1.5 to 2 hours. Stir occasionally. This slow cooking makes the beef tender and the veggies soft. When ready, check if the beef is fork-tender. If it is, your goulash is done! If the goulash looks too thick, add a little more broth or water until it’s just right. Before serving, taste it and adjust seasoning if needed. To get that true German taste, use sweet paprika. This spice gives a rich depth. Caraway seeds add a unique flavor. Don’t skip browning the beef. It seals in juices and adds color. Sauté your onions until they’re soft and slightly golden. This step builds a solid base for flavor. Always use low-sodium beef broth. It allows you to control the saltiness. One common mistake is overcrowding the pot. When you brown the beef, do it in batches. Overcrowding leads to steaming instead of browning. Another pitfall is not letting the goulash simmer long enough. This helps the flavors meld. If you add too much water, the dish can lose its richness. Taste and adjust seasoning as needed. Serve your German goulash in deep bowls. Accompany it with crusty bread for dipping. A side of pickled cucumbers can add a nice crunch. For drinks, consider a light German beer or a glass of red wine. Garnish with fresh parsley for a pop of color. This adds both taste and visual appeal. Enjoy each spoonful of this hearty meal! Pro Tips Choose the Right Cut: Opt for beef chuck as it becomes tender and flavorful through slow cooking, ensuring a rich goulash. Toast Your Spices: Always toast the paprika and caraway seeds briefly before adding other ingredients to enhance their aromas and flavors. Adjust Seasoning Gradually: Taste and adjust seasoning towards the end of cooking; it's easier to add salt and pepper than to correct an over-seasoned dish. Let It Rest: Allow the goulash to rest for about 10 minutes after cooking before serving; this helps the flavors meld together beautifully. {{image_4}} German goulash has many tasty twists. Each region adds its own flair. In Bavaria, cooks often use dark beer for depth. In Swabia, you might find a mix of pork and beef. The spices can also change. Some people add chili for a kick. Others prefer it mild with just paprika. Each version reflects local tastes and traditions. You can enjoy goulash without meat too! Use hearty mushrooms instead of beef for texture. Sweet potatoes or lentils can add protein and flavor. Replace beef broth with vegetable broth. This keeps the base rich and savory. You can still use all the classic spices. The dish stays warm and comforting for all. Germany has many local ingredients that can enhance goulash. In northern regions, you might find fish goulash. The fresh catch adds a unique taste. In the south, farmers may add local root vegetables. Carrots, parsnips, and turnips can make it heartier. Feel free to mix in what you love. Each ingredient makes the meal more personal and special. To store leftover German goulash, let it cool first. Place it in an airtight container. Make sure to cover it well. Store in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When you’re ready to eat the goulash again, take it out of the fridge. Pour it into a pot and heat on low. Stir often to avoid burning. You can also use a microwave. Heat in a microwave-safe bowl, covered, for about 2-3 minutes. Stir halfway through. Make sure it’s hot all the way through before serving. For long-term storage, freeze the goulash in a freezer-safe container. Leave space at the top because it will expand when frozen. Label the container with the date. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned above. Enjoy your hearty meal whenever you want! German goulash comes from Hungary. It has roots in a dish called pörkölt. Over time, Germany added its own twists. Today, it blends rich flavors with hearty ingredients. You can find it in homes and restaurants alike. Yes, you can use other meats. Pork or turkey works well, too. Just cut them into cubes, like the beef. The cooking time may change slightly, so keep an eye on it. If your goulash is too thin, don't worry. You can add more diced potatoes or carrots. They will cook down and help thicken the sauce. Another option is to mix cornstarch with cold water and stir it in. - What can I serve with German Goulash? German goulash pairs well with crusty bread. You can also serve it over egg noodles or rice. A simple green salad adds a fresh touch. If you want more flavor, try a dollop of sour cream on top! In this article, we explored how to make authentic German goulash. We discussed key ingredients, cooking steps, and tips for great flavor. You learned about variations, storage methods, and common questions. Remember, using fresh ingredients and avoiding common mistakes can greatly improve your dish. Enjoy experimenting with different flavors and techniques. Your goulash will be a hit whether you stick with tradition or try something new. Happy cooking!$

A hearty and flavorful German goulash made with tender beef, vegetables, and spices.

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Prep Time 20

Cook Time 2 15

Total Time 2 35

Course Main Course

Cuisine German

Servings 6

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 tablespoons sweet paprika
1 tablespoon caraway seeds
4 medium potatoes, peeled and diced
3 medium carrots, peeled and sliced
1 bell pepper diced (red or green)
4 cups low-sodium beef broth
1 can (14 oz) diced tomatoes, undrained
2 tablespoons tomato paste
to taste salt and black pepper
for garnish fresh parsley, finely chopped

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pan. Sear the beef until browned on all sides, about 4-5 minutes per batch. Once browned, remove the beef from the pot and set aside on a plate.
In the same pot, add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. Incorporate the minced garlic and continue to sauté for an additional minute, allowing the garlic to become fragrant without burning.
Sprinkle in the sweet paprika and caraway seeds, stirring to combine. Cook for 1-2 minutes to toast the spices, which will enhance their flavors.
Return the browned beef to the pot. Add the diced potatoes, sliced carrots, and chopped bell pepper to the mix, stirring well to combine all ingredients thoroughly.
Pour the beef broth into the pot followed by the undrained diced tomatoes and the tomato paste. Mix everything together to ensure the tomato paste is evenly distributed.
Season the mixture with salt and black pepper according to your taste. Bring the goulash to a rolling boil, then immediately reduce the heat to low to maintain a gentle simmer.
Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. The goulash is ready when the beef is fork-tender and the vegetables are soft.
Before serving, taste the goulash and adjust the seasoning if necessary. If you find the goulash too thick, add a little more beef broth or water until you reach your desired consistency.
Ladle the delicious goulash into deep bowls. Sprinkle with freshly chopped parsley for a burst of color and freshness.

Notes

Serve with crusty bread for dipping and garnish with fresh parsley.

Keyword beef, comfort food, German cuisine, goulash