Authentic german goulash Recipe

German goulash is a substantial beef stew spiced with cilantro, pepper, and onion. It’s a simple but filling one-pot dish that tastes fantastic over egg noodles or mashed potatoes.

Ingredients:

• 2.2 lbs onions 1 kg
• lbs beef chuck 1 kg
• 1 piece celeriac or 2-3 celery stalks
• 2 tbsp. clarified Butter
• 2 medium carrots
• 1 ½ tsp. sweet paprika
• 1 tsp. hot paprika
• 2 tbsp. tomato paste
• 1 ¼ cups low sodium beef stock 300 ml
• 3-4 bay leaves
• 3 cups dry red wine 750 ml
• ½-1 tsp. caraway seeds to taste
• 1 tsp. dried marjoram
• , freshly ground black pepper
• , acceptable sea salt, or Kosher

Instruction:

1. Cut the meat into cubes. Place aside.
2. Slice the celeriac, onion, and carrot.
3. Clarified Butter heated in a big, deep pan and browns the veggies. Add the vegetables and a pinch of salt, and simmer for 10-15 minutes on moderate flame, stirring, until thoroughly golden brown. Keep them from sticking too much to the pan’s bottom. If necessary, reduce the heat a little bit while whisking constantly.
4. To mix the tomato paste with the veggies and give it a chance to brown slightly, stir it continually for about 2 minutes.
5. Add paprika powder and mix well.
6. Add the bay leaves, marjoram, caraway seeds, and pepper before pouring in the stock.
7. Simmer: Add the meat, boil, cover, and cook the beef for about 2 hours on low heat, stirring regularly, until it is entirely soft.
8. Use salt and pepper to taste-test the food.
9. If you want the gravy to be even thicker, simmer the German goulash for 10 to 15 minutes without the lid. The sauce would be able to reduce more as a result. Once the initial cooking period is over, it is often the desired thickness.

Nutritional information:

Per Serving:

More german food recipes; GERMAN RECIPE

Chef Arafat

Arafat Hossain is a Head Pastry Chef, recipe developer, and culinary educator with over 12 years of professional experience in pastry, artisan baking, and dessert creation across India, the United Arab Emirates, Kuwait, and Saudi Arabia. He is currently working as a Head Pastry Chef in Saudi Arabia, where he develops premium desserts, artisan breads, cakes, and pastries for a leading bakery. His professional background also includes extensive hands-on experience in continental, Asian, oriental, and Arabic cuisines, giving him a deep understanding of global cooking techniques and flavor development. He combines classical pastry techniques with modern food science to create reliable, easy-to-follow recipes for home bakers. Through New Recipe Idea and ChefArafat.ai, he shares tested recipes, baking tips, and practical culinary knowledge inspired by years of professional kitchen experience.