The daughter of a dear friend is visiting with us this summer from Heidelberg Germany. She is 15 years old and LOVES to cook! How awesome is that? Last week we decided to make one of her favorite dishes, an Authentic German Goulash. I cannot explain to you how delicious this recipe is! You will just have to try it for yourself. You will NOT regret it.
I will confess, most of the German foods I have eaten, apart from the sausages, have been rather bland. It’s also true I have mostly eaten schnitzel and meatballs. This recipe is anything but bland. It is packed with flavor and spice…all the things I love!
ORIGINS OF GOULASH
Hungarian herdsmen are credited with the first recipes for goulash dating back to the 17th century. They would spend months in the plains tending to their herds. When an animal was slaughtered they would chop the meat and cook it in a cauldron over an open fire. To the cauldron, they would add lard, onions, and black pepper. Once the discovery of making paprika from peppers was made, it was added to the soup/stew giving it its unique flavor that is known around the world.
In a large stockpot with a lid, brown the beef in batches over medium-high heat. Remove and set aside. If you try to brown too much at one time you will end up with a lot of liquid and the beef will not brown properly.
Reduce the heat to medium and saute the onions for 5-7 minutes until golden and tender. Add the garlic and cook for another minute. Stir in the flour and cook for 2-3 minutes. Add the wine to deglaze the pot. Pour in the stock and water.
Stir in the carrots, tomato paste, paprikas, caraway seeds, allspice, marjoram, lemon zest, sugar, salt, pepper, and half the parsley. Add the beef, reduce the heat, cover with a lid and simmer for 2 1/2 hours or until the meat is tender. Stir regularly and if needed add more liquid.
WARNING: Don’t start taste testing too early because you may not have enough sauce left for dinner. That is unless you have a precious 15 year old with you that relieves you of your duty as the taste tester.
We served this with buttered fettuccine, but you could use any type of flat pasta, potatoes, or rice.
AUTHENTIC GERMAN GOULASH
- 3 1/2 pounds Beef Chuck Roast cut into one-inch cubes
- 1/2 cup bacon grease or lard any oil will work but this adds flavor
- 3 large onions sliced
- 3 cloves garlic
- 4 carrots peeled and sliced thin
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups red wine
- 2 cups beef stock
- 1 1/2 cups water
- 2 tablespoons tomato paste
- 3 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 2 teaspoons caraway seeds ground
- 1/4 teaspoon allspice
- 1 tablespoon marjoram
- 1 teaspoon lemon zest grated
- 2 teaspoons brown sugar
- 1 1/2 teaspoons sea salt or to taste
- 1 teaspoon black pepper freshly ground
- 1 1/2 tablespoons parsley chopped
- In a large stockpot with a lid, heat the bacon grease (or oil if using) over medium-high heat. Add the beef and brown on all sides. Brown the meat in small batches so you don't overcrowd the pan. Remove and set aside. Continue until all the meat is browned.
- Add the onions to the pot and saute for 5-7 minutes until soft and lightly caramelized.
- Add the garlic and saute for one minute.
- Sprinkle the flour over the onions and cook for 2-3 minutes.
- Pour in the red wine. Scrape all the bits off the bottom of the pot. Let simmer for about 3-5 minutes to cook off the alcohol.
- Add the beef stock and water. Stir well.
- Add all the remaining ingredients and the beef. Bring to a slow boil. Cover with the lid, reduce the heat to low, and simmer for 2 1/2 to 3 hours until the beef is very tender. Stir regularly and add more liquid if needed.
- Sprinkle with more fresh parsley if desired. This can be served over wide pasta noodles such as fettuccine, mashed potatoes, or rice.
Another recipe that Sophia gave us was for German Potato Salad. It has become our go-to favorite potato salad.
Thanks for stopping by! I hope you enjoy this Authentic German Goulash!