German Goulash
The most amazing melt-in-your-mouth meaty goodness, this German goulash is the ultimate in flavor packed comfort food.
Servings: 6 servings
Calories: 421kcal
Ingredients
- 2 pounds beef chuck steak or roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cooking oil
- 2 tablespoons flour
- ½ medium onion
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon hot paprika
- 1 tablespoon soy sauce
- 1 bay leaf
- 2 teaspoon dried marjoram
- 1 15- ounce can diced tomatoes
- ½ cup red wine
- 2 cups beef stock
- 1 red pepper chopped
- 2 carrots chopped
Instructions
- Cut the beef into 2" chunks. Season with salt and pepper and let sit for 30-60 minutes.
- Sprinkle the flour over top and toss to coat the beef pieces.
- Preheat the oven to 350°F.
- Heat the oil in a cast iron Dutch oven over medium high heat. Add ⅓ of the beef and brown on all sides. Remove and set aside.
- Repeat with the second and third batches of beef. Cooking in batches ensures the pot doesn't overcrowd, helping the beef to brown faster.
- Add the onion and garlic and sauté for 2-3 minutes, until starting to brown around the edges.
- Add the tomato paste, paprika, soy sauce, marjoram and bay leaf and stir together. Cook for 1-2 minutes, being careful not to let it burn.
- Add the wine and cook for 2-3 minutes, until most of the liquid has evaporated.
- Add the beef, canned tomatoes, beef stock, red pepper and carrots and bring to a simmer.
- Place the pot, uncovered, in the oven and cook for 3 hours. Check every hour and once it has reduced and thickened by about ⅓ to ½ (depending on preference), place the lid on for the remaining of the cook time.
- Remove and serve over egg noodles, rice or mashed potatoes.
Notes
- Brown the beef in batches to ensure it browns, not steams. Crowding the pan will prevent it from browning, where so much flavor comes from.
- For thicker goulash, cook longer with the lid off and for thinner goulash, put the lid on as soon as it's reached the desired consistency.
- Wait to adjust the flavor for salt until it has fully reduced. It will get saltier as it cooks down.
- This hearty beef stew can be made on the stovetop also. Just bring to a simmer and reduce heat to a very low simmer. Follow the same instructions as the oven instructions.
Nutrition
Serving: 1cup | Calories: 421kcal | Carbohydrates: 12g | Protein: 32g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 103mg | Sodium: 962mg | Potassium: 998mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4175IU | Vitamin C: 35mg | Calcium: 69mg | Iron: 5mg