Recipe Background
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!
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
- Place the beef cubes in a bowl, cover, and refrigerate until ready to use.
- In a large, heavy-bottomed pot over medium heat, melt the clarified butter.
- 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.
- Add the tomato paste to the vegetable mixture and cook, stirring continuously, until the veggies brown slightly, about 2 minutes.
- Add the sweet paprika and the hot paprika to the vegetable mixture and stir well to combine.
- 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.
- Add the beef cubes to the vegetable mixture and bring to a boil.
- 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.
- Season the goulash with more of the salt and the black pepper, as needed.
- Serve the goulash over the warm gnocchi, garnished with the parsley.
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