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Authentic German goulash needs a few key ingredients. First, you must choose the right meat. I recommend using beef chuck. This cut has fat and flavor. You want it cut into 1-inch cubes for even cooking.

Authentic German Goulash

Experience the comfort of authentic German goulash, a flavorful and hearty dish that's perfect for any occasion. In our easy-to-follow guide, you'll discover the secret ingredients and cooking tips that elevate this classic recipe. From tender beef to aromatic spices and fresh veggies, each bite tells a story. Ready to impress your family and friends? Click through to explore the full recipe and bring a taste of Germany to your kitchen today!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (red or green), diced

2 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds

1 teaspoon ground cumin

4 cups beef broth

1 can (14 oz) diced tomatoes (with juices)

2 tablespoons tomato paste

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.

    In the same pot, add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add the diced carrots and bell pepper to the pot. Sauté for another 3-4 minutes until they begin to soften.

        Sprinkle the sweet paprika, caraway seeds, and ground cumin over the sautéed vegetables. Stir well to evenly coat the vegetables with the spices and cook for 2 minutes to enhance the flavors.

          Return the browned beef back to the pot and pour in the beef broth, diced tomatoes (with juices), and tomato paste. Add bay leaves, salt, and pepper. Stir to combine.

            Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the beef is tender. Stir occasionally and adjust seasoning as needed.

              Remove the bay leaves before serving. If the goulash is too thick, you can add a little more broth to reach your desired consistency.

                - Presentation Tips: Serve the goulash hot in deep bowls, garnished with freshly chopped parsley. Pair it with crusty bread or over a bed of buttery egg noodles for a hearty meal.

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 6