Hearty German Goulash for Cozy Nights In

Experience the warmth of Hearty German Goulash, a comforting stew perfect for chilly nights.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 servings

Course: Dinner

Cuisine: German

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 lbs Stewing Beef Feel free to use a mix of cuts for added flavor.
2 tablespoons Oil or Butter Butter enhances richness.
2 medium Onions Chopped; can use shallots for a milder taste.
2 medium Carrots Optional; adds sweetness and texture.
1 stick Celery Optional; provides freshness.
2 tablespoons Tomato Paste Essential for flavor.
1 pinch Sugar Balances acidity; can omit.
2 tablespoons Paprika The star spice.
1 leaf Bay Leaf Optional; for herbal notes.
1 cup Red Wine Use a quality wine.
4 cups Beef Broth Vegetable broth works for a lighter option.
to taste Salt Adjust to your preference.
to taste Pepper Adjust to your preference.
1 tablespoon Cornstarch Optional; for thickening.

Equipment

large heavy-bottomed pot

Method

Step‑by‑Step Instructions

Prep all ingredients by chopping onions, slicing carrots or celery, and cutting beef into cubes.
In a pot, heat oil or butter and brown the beef for 5-7 minutes.
Sauté onions in the same pot until translucent, about 4-5 minutes.
Add carrots and celery, sauté for 2-3 minutes.
Mix in paprika, tomato paste, and sugar; cook for 1 minute.
Deglaze with red wine, scraping the pot; simmer for 2-3 minutes.
Combine beef and broth, bring to boil, then simmer for 2 hours.
Season, thicken with cornstarch if desired, then simmer for an additional 5 minutes.
Serve hot, garnished with parsley alongside noodles or crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3500IUVitamin C: 15mgCalcium: 70mgIron: 4mg

Notes

This goulash is versatile and can be customized with your favorite vegetables.

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