Classic German Beef Goulash with Rich Paprika Gravy
shared by Nibblore Deutsch
This classic German beef goulash is slowly braised until the meat is fork-tender and the onion gravy is rich and silky. Sweet and hot paprika, caraway, and marjoram provide warming flavor, while plenty of onions naturally thicken the sauce without flour. It is ideal for a comforting dinner and tastes even better when made a day ahead. • Brown the beef in batches. Overcrowding cools the casserole, causing the meat to steam instead of developing a deeply browned crust. • Paprika quickly turns bitter over intense direct heat. Remove the casserole from the hob before stirring it in, then add the liquid promptly. • For exceptionally tender goulash, rely on texture rather than a rigid cooking time. The connective tissue is fully braised only when the beef separates easily with a fork. • Serve with German potato dumplings, boiled potatoes, spätzle, or a simple farmhouse-style bread. • Well-marbled beef chuck or neck can replace beef shin; very lean cuts may dry out during the long braise. • Replace the clarified butter with neutral rapeseed oil to make the dish dairy-free. • For a milder version, replace the hot paprika with the same amount of additional sweet paprika. • Apple cider vinegar can replace the red wine vinegar; begin with just 2 tsp, then adjust to taste. Once completely cooled, refrigerate the goulash in an airtight container for up to 3 days or freeze it for up to 3 months. Thaw overnight in the refrigerator, then reheat thoroughly in a saucepan over low to medium heat, stirring occasionally. If the gravy is too thick, add water or stock 1 tbsp at a time.
- Total time
- 175 min
- Servings
- 6
- Difficulty
- Intermediate
Create a free account to keep this recipe in your own cookbook and find it again when it’s time to cook.
Save to my cookbook — freeIngredients
- 1.2 kgbeef shin or chuck, trimmed of tough sinew and cut into 4 cm cubes
- 750 gonions, halved and thinly sliced
- 3 clovegarlic, finely chopped
- 3 tbspclarified butter
- 2 tbsptomato paste
- 2 tbspsweet paprika
- 1 tsphot paprika
- 1 tspcaraway seeds, coarsely crushed
- 1 tspdried marjoram
- 500 mllow-sodium beef stock, hot
- 200 mlwater, hot
- 2bay leaves
- 1 tspsalt, plus more to taste
- ½ tspblack pepper, freshly ground
- 1 tbspred wine vinegar
Instructions
- 1Take the beef out of the refrigerator 20 minutes before browning and pat it thoroughly dry. Preheat the oven to 160°C conventional heat and have ready a heavy, ovenproof 5–6 litre casserole with a tightly fitting lid.
- 2Heat 1 tbsp clarified butter in the casserole over high heat. Add one-third of the beef and brown well on all sides for 5–6 minutes, turning only when the pieces release easily from the base. Transfer to a plate, then brown the remaining beef in two batches using 1 tbsp clarified butter for each batch; reserve the meat and any accumulated juices.
- 3Reduce the heat to medium, add the onions, and season with 0.5 tsp salt. Cook for 18–22 minutes, stirring regularly, until soft and deeply golden. If the base becomes too dark, add 1 tbsp water at a time and scrape up the browned bits.
- 4Stir the garlic and tomato paste into the onions and cook for 2 minutes. Briefly remove the casserole from the heat, then stir in the sweet paprika, hot paprika, caraway, and marjoram. Let the spices bloom in the residual heat for 20 seconds without allowing the paprika to burn.
- 5Return the casserole to medium heat and gradually stir in about 150 ml of the hot stock, scraping all the browned bits from the base. Add the beef and its juices, the remaining stock, hot water, bay leaves, remaining salt, and pepper. The liquid should barely cover the meat; add another 50–100 ml water if needed.
- 6Bring the goulash to a gentle boil, cover tightly, and braise on the middle oven rack for 1 hour 45 minutes. Stir, cover again, and cook for another 20–35 minutes, until a piece of beef separates easily when pressed with a fork.
- 7Remove the casserole from the oven and discard the bay leaves. If the gravy is still too thin, simmer the goulash uncovered over medium heat for 8–12 minutes, stirring frequently. Stir in the red wine vinegar, then adjust the seasoning with salt, pepper, and, if desired, a small pinch of extra paprika. Rest for 10 minutes before serving.