German classics
Slow-braised beef goulash with onions and paprika
This goulash is a slowly braised meat dish with a substantial onion sauce rather than a thin soup.
- Total time
- 165 min
- Servings / pieces
- 6
- Topic
- German classics
This goulash is a slowly braised meat dish with a substantial onion sauce rather than a thin soup. Brown evenly sized beef cubes in batches before cooking them gently. Paprika touches the hot fat only briefly so it does not burn. Onions partly break down during braising and give the sauce body. Cooking time depends on the cut, making tenderness more important than an exact minute. Serve with potato dumplings, noodles or bread to catch the sauce, keeping any extra vegetables separate if you prefer.
Method
Step by step
- 01
Prepare evenly
Cut beef into cubes about 4 cm across and pat thoroughly dry. Peel and roughly dice onions. Finely chop garlic. Have all spices ready so the paprika is not left unattended in the hot pan later.
- 02
Brown in batches
Heat oil strongly in the casserole. Brown beef in three batches for four to five minutes each and remove. Avoid crowding: released moisture should evaporate rather than immediately boiling the meat.
- 03
Build the onion base
Reduce heat to medium. Cook onions in the browned deposits for ten minutes, stirring, until golden. Add garlic and tomato purée for one minute. Briefly remove from the heat, stir in both paprikas and immediately add about 200 ml stock.
- 04
Braise gently
Add remaining stock, beef, caraway and marjoram. Bring to the boil, cover and braise over low heat for about two hours. Stir every 30 minutes and check the liquid. Add hot water if needed. Beef should separate easily with a fork.
- 05
Finish the sauce
If beef remains firm, cook for another 20–30 minutes. Once tender, uncover and reduce the sauce for ten minutes if necessary. Season with salt and pepper. Rest for five minutes before serving to distribute the heat more evenly.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing the cut
Shoulder and shin contain connective tissue that softens during long braising. Very lean steak cuts do not suit this cooking time. Uneven cubes cook differently, so trim unusually large pieces to match the rest before browning.
Protecting the paprika
Paprika darkens rapidly in very hot fat. Briefly remove the pot from the heat and keep liquid ready. Extra sugar cannot repair burnt spices; restart if the base tastes strongly bitter.
Kitchen questions
One more question?
Does the sauce need flour?
Usually not. The onions supply enough body. Reduce excess liquid uncovered only after the beef becomes tender.
Can I cook it the day before?
Yes. Cool promptly and refrigerate. Reheat slowly and thoroughly, adding water if needed before adjusting the seasoning again.
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