Description

This hearty German goulash is packed with rich, savory flavors and tender beef simmered to perfection in a flavorful sauce. It’s a comforting one-pot meal that’s perfect for cold nights, family dinners, or meal prepping. Serve it over egg noodles, potatoes, or with a side of crusty bread to soak up every delicious drop!

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Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon paprika (sweet or smoked)
1 teaspoon caraway seeds (optional, for authentic flavor)
1 teaspoon salt
½ teaspoon black pepper
4 cups beef broth
1 cup diced tomatoes (canned or fresh)
2 large carrots, peeled and sliced
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar (for added depth)
2 bay leaves
1 teaspoon dried marjoram or thyme
1 tablespoon cornstarch (optional, for thickening)

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Instructions

Step 1: Brown the Beef

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches and sear until browned on all sides. Remove and set aside.

Step 2: Sauté the Onions and Garlic

In the same pot, add the chopped onions and cook until soft and golden brown, about 5 minutes.
Stir in the minced garlic and cook for another 30 seconds.

Step 3: Build the Flavor Base

Add the tomato paste, paprika, caraway seeds, salt, and black pepper. Stir well to coat the onions.

Step 4: Simmer the Goulash

Return the browned beef to the pot and add the beef broth, diced tomatoes, carrots, Worcestershire sauce, vinegar, bay leaves, and marjoram.
Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.

Step 5: Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the goulash and simmer for another 5 minutes.

Step 6: Serve and Enjoy

Remove the bay leaves and serve the goulash hot over egg noodles, mashed potatoes, or with crusty bread.

Notes

Use the Right Cut of Beef: Chuck roast or stewing beef works best as it becomes incredibly tender when slow-cooked.
Don’t Rush the Cooking: Low and slow cooking helps develop the deep, rich flavors of the dish.
Make it a Day Ahead: The flavors intensify overnight, making it even more delicious the next day.

Prep Time: 15 minutes
Cook Time: 2 hours
Cuisine: American