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Classic German Goulash

German goulash is a slow-simmered beef stew with tender chuck, sweet paprika, and soft golden onions. Dry red wine and caraway build a rich, savory sauce, finished with a touch of red wine vinegar.
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Prep Time 25 minutes
Cook Time 2 hours 27 minutes
Resting 10 minutes
Total Time 3 hours 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp neutral oil
  • 2 lb yellow onions thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp sweet paprika
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tbsp red wine vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef with the salt and pepper.
  3. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown one-third of the beef on all sides, then transfer it to a plate.
  5. Repeat with the remaining oil and beef in two batches.
  6. Add the onions to the pot and cook over medium heat, stirring often, until softened and lightly golden, 10 to 12 minutes.
  7. Stir in the garlic and tomato paste and cook for 1 minute.
  8. Stir in the paprika, caraway, and marjoram.
  9. Pour in the wine.
  10. Scrape up the browned bits from the pot.
  11. Add the broth, bay leaves, and browned beef with any accumulated juices.
  12. Bring the mixture to a gentle simmer.
  13. Cover and cook over low heat until the beef is fork-tender, 2 to 2 1/2 hours, stirring occasionally.
  14. Remove the bay leaves.
  15. Stir in the vinegar.
  16. Let the goulash rest off the heat for 10 minutes before serving.

Notes

For the best texture, brown the beef in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them; for an alcohol-free variation, replace the red wine with additional beef broth.