German Goulash: A Hearty and Flavorful Recipe
German Goulash is a rich and satisfying stew, perfect for a chilly evening. Unlike its Hungarian cousin, German Goulash often features a darker, richer gravy and relies less on paprika for its signature color. This recipe emphasizes the deep, savory flavors developed through slow cooking. Let's dive into creating this delicious and warming dish!
Ingredients You'll Need:
This recipe yields approximately 6 servings. Adjust quantities as needed.
- 1.5 lbs Beef Stew Meat: Cut into 1-inch cubes. Choose a cut with good marbling for maximum flavor and tenderness. Chuck roast or beef shoulder work well.
- 1 Large Onion: Finely chopped. The foundation of many great stews!
- 2 Carrots: Peeled and diced. Adds sweetness and color.
- 2 Celery Stalks: Diced. Provides a subtle earthy note.
- 4 cloves Garlic: Minced. A potent flavor enhancer.
- 2 tbsp Tomato Paste: Adds richness and depth of flavor.
- 1 tbsp Sweet Paprika: For a touch of warmth, not overwhelming color.
- 1 tsp Smoked Paprika: A smoky depth that elevates the flavor profile.
- 1 tsp Marjoram: A classic herb pairing with beef.
- 1 tsp Thyme: Another traditional herb that complements the beef wonderfully.
- 1 bay leaf: For a subtle aromatic note. Remove before serving.
- 1 cup Beef Broth: Provides liquid for the stew.
- 1 cup Dry Red Wine: Adds complexity and depth of flavor (optional, but recommended!). Cabernet Sauvignon or Merlot work well.
- 2 tbsp Flour: Used as a thickening agent.
- Salt and Pepper: To taste. Season generously throughout the cooking process.
- Fresh Parsley: Chopped, for garnish (optional).
Step-by-Step Instructions:
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Brown the Beef: Season the beef cubes generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, brown the beef in batches over medium-high heat. This step develops a rich flavor and texture. Remove the browned beef from the pot and set aside.
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Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Bloom the Spices: Stir in the tomato paste, sweet paprika, and smoked paprika. Cook for 1-2 minutes, stirring constantly, to release their aromas.
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Combine and Simmer: Return the browned beef to the pot. Add the marjoram, thyme, and bay leaf. Stir in the beef broth and red wine (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it becomes!
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Thicken the Goulash: In a small bowl, whisk together the flour with a little bit of cold water to create a slurry. Slowly whisk the slurry into the simmering goulash. Cook for another 10-15 minutes, or until the sauce has thickened to your desired consistency.
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Season and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley, if desired. Enjoy with dumplings, potatoes, or crusty bread.
Tips for the Best German Goulash:
- Use a good quality beef stew meat: The better the beef, the better the goulash.
- Don't overcrowd the pot when browning the beef: This ensures proper browning and prevents steaming.
- Slow cooking is key: Allowing the goulash to simmer gently for a long time develops deep flavors.
- Adjust the spices to your taste: Feel free to experiment with different amounts of paprika and herbs.
- Make it ahead: German Goulash tastes even better the next day!
This recipe provides a solid foundation for your culinary adventures. Remember to adapt it to your preferences and enjoy the delicious results of your hard work! Happy cooking!
