Classic German Goulash
This savory braised beef stew is made with lots of onions, caraway seed, paprika and beef stock. It only takes 30 minutes of hands on prep and a few hours of braising. Serve this hearty, rich German Goulash over egg noodles, mashed or steamed potatoes for a delicious family dinner.
INSTRUCTIONS
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1
Place the oven rack in the center of the oven and preheat to 325°.
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2
Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add 1½ pounds onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
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3
Transfer the onions to a separate dish and set aside.
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4
Season 2 pounds beef chuck roast or stew beef with the remaining salt and ½ teaspoon black pepper and transfer to the Dutch Oven. Cook over medium-high heat for 5-10 minutes or until the beef has browned.
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5
Stir in the the onions, ½ green pepper, ½ tomato 3 cloves garlic, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine and 1 bay leaf to the pot. Heat to boiling.
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6
Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.
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7
Remove the pot from the oven and garnish with ¼ cup chopped fresh parsley and serve with spaetzle, buttered noodles or potatoes.
NUTRITION
Calories: 600.83 kcalkcal
| Carbohydrates: 22.85 gg | Protein: 48.25 gg | Fat: 34.14 gg | Fiber: 5.33 gg | Sugar: 9.38 gg