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Classic German Goulash

Classic German goulash is a slow-simmered beef stew with tender chuck roast, sweet paprika, and golden onions. The sauce thickens as the beef cooks gently for 2 1/2 to 3 hours until fork-tender.
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Prep Time 20 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 2 lb yellow onions thinly sliced
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 3 tbsp sweet paprika
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • 3 cups beef broth
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in 3 batches, using 1 tablespoon of oil per batch.
  4. Transfer the browned beef to a plate.
  5. Add the onions to the pot and cook over medium heat, stirring occasionally, for 15 to 20 minutes until softened and golden.
  6. Stir in the tomato paste and garlic and cook for 1 minute.
  7. Stir in the paprika, caraway seeds, and marjoram for 30 seconds.
  8. Return the beef and any accumulated juices to the pot, add the broth and bay leaf, and bring to a gentle simmer.
  9. Cover the pot and simmer over low heat for 2 1/2 to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.

Notes

For even browning, avoid crowding the beef as you brown it in batches. Refrigerate leftovers for 3 to 4 days or freeze them; check that the beef broth is certified gluten-free if needed.