Some foods hold a lot of tradition and integrity. Homestyle German Goulash is full of both, and full of great flavors that your family will love. Chunks of beef chuck roast simmered to fork-tender delight, surrounded by earthy onions, sweet carrots, and celeriac pieces, and covered in a thick German-seasoned, red wine sauce all combine to compose a goulash that’s fit for royalty. Homestyle German Goulash is that homemade meal that warms your heart and your soul, and is a must to have from time to time. Come sit a spell and enjoy!
Ingredients
- 1 (2.2-pound) beef chuck roast, cut into 1-inch cubes
- 2 tablespoons clarified butter
- 4 large onions, chopped into small pieces
- 2 medium carrots, chopped into small pieces
- 1 piece celeriac or 2 celery stalks, chopped into small pieces
- fine sea or kosher salt, to taste
- 2 tablespoons tomato paste
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon hot paprika
- 3 cups dry red wine
- 1 1/4 cups low-sodium beef stock
- 3 bay leaves
- 1 teaspoon dried marjoram
- 1/2 teaspoon caraway seeds
- black pepper, to taste
- gnocchi, optional, to taste, cooked and warm, for serving
- fresh parsley leaves, to taste, for garnish
Directions
Step 1 –Place the beef cubes in a bowl, cover, and refrigerate until ready to use.
Step 2 –In a large, heavy-bottomed pot over medium heat, melt the clarified butter.
Step 3 –Add the onions, the carrots, the celeriac, and the salt to the butter and cook, stirring often, until deeply golden-brown, about 10-15 minutes. Be careful to not let the vegetables stick and reduce the heat if needed.
Step 4 –Add the tomato paste to the vegetable mixture and cook, stirring continuously, until the veggies brown slightly, about 2 minutes.
Step 5 –Add the sweet paprika and the hot paprika to the vegetable mixture and stir well to combine.
Step 6 –Add the wine, the beef stock, the bay leaves, the marjoram, the caraway seeds, and the black pepper to the vegetable mixture and stir well to combine.
Step 7 –Add the beef cubes to the vegetable mixture and bring to a boil.
Step 8 –Cover the pot and simmer, stirring occasionally, until the beef reaches an internal temperature of 135 degrees F and the sauce is thick and glossy, about 2 hours.
Step 9 –Season the goulash with more of the salt and the black pepper, as needed.
Step 10 –Serve the goulash over the warm gnocchi, garnished with the parsley.
