Get cozy with a bowl of German Goulash! It’s a delightful blend of beef, noodles, and a savory medley, enhanced by red wine and spices for a truly heartwarming meal.
Table of Contents
What is German Goulash?
German Goulash, known in Germany as “Gulasch,” is a hearty stew with beef, onions, and spices, including paprika. It often includes bell peppers and is less spicy than the traditional Hungarian goulash, focusing on a rich, meaty flavor.
Reasons to Love This German Dish
- German Goulash is perfect for making in large batches and it reheats well, which is ideal for meal planning and busy weeknight dinners.
- Its warm, stew-like nature makes it a go-to comfort dish, perfect for chilly evenings and family gatherings.
- Although it simmers for a while, the preparation is straightforward, making it an easy recipe to follow.
Recipe Ingredients
- Fire-Roasted Tomatoes: These add a smoky, slight sweetness and a robust tomato flavor.
- Red Wine: Contributes a complex, slightly acidic taste and it also tenderizes the meat.
- Seasoned Salt: This adds layers of flavor beyond plain salt, including hints of herbs and spices.
See the recipe card for full information on ingredients and quantities.
Variations
- Substitute for Red Wine: Beef broth can replace red wine, offering a rich, meaty flavor.
- Herb and Spice Variation: Enhance your goulash with thyme for earthiness, marjoram for a citrusy sweetness, and rosemary for a piney fragrance. Caraway seeds add a nutty sharpness, while bay leaves lend a subtle floral depth.
- Variation with Beef Chuck: Instead of using ground beef in your goulash, consider using cubed beef chuck to enrich the dish. The cubes will require a longer simmering time to become tender, but this will contribute deep, savory flavors to the goulash.
How to Make German Goulash
Step #1: Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and celery, and cook until the ground beef is cooked through. Add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck-on pieces.
Step #2: Season with oregano, black pepper, and seasoned salt, then add the two cans of tomatoes and the sliced olives. Turn the heat to low and let simmer for fifteen minutes.
Step #3: Meanwhile, cook the macaroni noodles in a pot of salted boiling water until al dente. Drain well and set aside.
Step #4: Add the cheese to the skillet and let it melt for a few minutes. Add the drained noodles and toss to combine. Let simmer for an additional five minutes, then serve hot.
Expert Tips
- Browning Beef: For added flavor, make sure to brown the ground beef well before adding the other ingredients. This caramelization adds a rich, deep taste to the goulash.
- Simmer Slowly: Allow the beef goulash to simmer gently rather than boiling rapidly. This slow cooking process helps the flavors meld together better and tenderizes the beef.
Frequently Asked Questions
Yes. Consider incorporating bell peppers, carrots, or mushrooms. Just sauté them along with the onions and celery to ensure they are cooked thoroughly before adding the other ingredients.
Goulash pairs well with a variety of side dishes. For a traditional touch, serve it with buttered egg noodles or spaetzle. A simple green salad or steamed vegetables like green beans or carrots can add freshness to balance the hearty beef stew.
Storage Info
Store the goulash in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator if frozen.
To reheat, place it in a microwave-safe dish and microwave on high until hot, which typically takes about 2-3 minutes, stirring halfway through. Alternatively, reheat on the stove over medium heat. Stir it occasionally until thoroughly warmed.
German Goulash Recipe
Ingredients
- 1 teaspoon vegetable oil
- 1 lb. lean ground beef
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 2 stalks celery - diced
- 2 tsp. oregano
- 1 tsp. freshly ground black pepper
- 1 tsp. seasoned salt - such as Lawry’s
- 1/4 c. red wine
- 2 15 oz cans fire-roasted tomatoes
- 1 2.25 oz can sliced black olives
- 1.5 cups cubed cheddar cheese
- 1.5 cups uncooked macaroni noodles
Instructions
- Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and celery, and cook until the ground beef is cooked through. Add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck-on pieces.
- Season with oregano, black pepper, and seasoned salt, then add the two cans of tomatoes and the sliced olives. Turn the heat to low and let simmer for fifteen minutes.
- Meanwhile, cook the macaroni noodles in a pot of salted boiling water until al dente. Drain well and set aside.
- Add the cheese to the skillet and let it melt for a few minutes. Add the drained noodles and toss to combine. Let simmer for an additional five minutes, then serve hot.
NOTES
Nutrition
I couldn’t stop dipping bread into the sauce, it was so rich and comforting.