This German Goulash is what the Swabians in Germany call "Hungarian Goulash". Ha! A juicy and tender beef stew made with paprika, peppers, and a red wine sauce.
Course Main Course
Cuisine German, Hungarian
Keyword german goulash, goulash, hungarian goulash
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 6servings
Calories 234kcal
Ingredients
1onion
2cloves garlic
1red chili
1Tbspbacon fator any other flavorless high-smoke point oil.
1.5lbsstewing beef
2Tbsptomato paste
1tspcaraway seeds
1/2tsplemon zest
2Tbspsweet paprika
1/2cupred wine
1.5cupsbeef broth
1red bell pepper
1green bell pepper
sea salt
pepper
parsley for garnish
Instructions
Peel and finely chop onion and garlic. Destem and deseed chili and chop finely as well.
Preheat a large braiser over medium heat. Add bacon fat or oil to a large braiser and brown beef in batches. For a nice sear working in batches is essential. Sear on all sides until dark brown. Then set aside.
Add chopped onions, garlic, and chili to the braiser and stir-fry until brown. Then add tomato paste, caraway seeds, lemon zest and paprika, give a quick stir and then immediately add red wine to deglaze the bottom.
Add beef broth and return the browned beef to the braiser. Make sure all beef is submerged in the broth. Reduce heat to low, cover the braiser and let the meat simmer for 1 hour and 15 minutes.
In the meantime, deseed peppers and cut them into bite-size pieces. After the 1:15 hours simmering time add the peppers to the beef, give it a quick stir then put the lid back on and let simmer for another 45 minutes.
Serve over egg noodles or German Spaetzle, sprinkle with fresh parsley and enjoy!