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, a classic 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!
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 imparts flavor)
3 large onions, sliced
4 carrots, peeled and thinly sliced
3 large garlic cloves, minced
1 tablespoon 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 grated lemon zest
2 teaspoons brown sugar
1 1/2 teaspoons sea salt, or to taste
1 teaspoon freshly ground black pepper
3 tablespoons fresh parsley, chopped
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 over buttered fettuccine, but you could use any type of flat pasta, potatoes, or rice.