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Plate of German beef goulash with noodles, served with red cabbage.

Rich German Beef Goulash

A heartwarming, rich German goulash with tender beef and a deep paprika-infused sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine German
Servings 6 people

Ingredients
  

  • 3 tablespoons sunflower oil
  • 900 g / 2 pounds beef cubes (about ¾-inch pieces)
  • 1 small onion coarsely chopped
  • 2 tomatoes peeled and chopped
  • 4-5 whole cloves
  • 1 teaspoon paprika
  • 1 bay leaf
  • 3 cups / 710ml / 24 oz water
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon cornstarch
  • 1 heaped tablespoon Maggi Sosse zu Braten This is a German roast gravy powder, but you can use a similar good-quality gravy powder that's available where you live.

Instructions
 

Prepare the Beef:

  • Start by washing the beef cubes, then pat them dry with paper towels. Heat the sunflower oil over medium-high heat in a medium sized pot. Add the beef cubes and season with salt and pepper.
    Brown beef cubes for Beef Goulash
  • As the beef releases its juices, pour the liquid into a separate container and continue to brown the meat thoroughly.
    Put the the juices of the goulash into a container for later.

Build the Flavour:

  • Add the paprika and coarsely chopped onion to the pot. Stir and let them cook until the onions are translucent and fragrant, about 5 minutes. Pour the reserved beef juices back into the pot, ensuring all those flavourful bits from the bottom are incorporated.
    Add Paprika to Goulash

Prepare the Tomatoes:

  • Carefully core the tomatoes by removing the tough centre. To peel the tomatoes easily, make an 'X' cut at the base of each one. Place them in boiling water for 5 minutes, then drain and allow them to cool slightly. The skin will peel away effortlessly from the 'X.' Chop the tomatoes and add them to the pot.
    Core, peel and cut tomatoes for Goulash

Simmer with Spice:

  • Add the bay leaf, cloves, and 3 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let the flavours meld as the beef becomes tender, stirring occasionally. Let it simmer for 1½ to 2 hours or until the beef is tender.
    Simmering beef goulash in a pot with chopped tomatoes, onions, whole cloves, and a bay leaf in a rich, reddish sauce.

Thicken the Sauce:

  • Add the Maggi Sosse zu Braten. Then In a small bowl, mix the cornstarch with a bit of cold water until smooth. Gradually stir the cornstarch mixture into the goulash, adjusting the thickness to your preference. Taste the sauce, season with additional salt and pepper if needed, and remove the bay leaf before serving.
    Thicken with cornstarch.

Serve with Spätzle:

  • Plate the goulash over a bed of Spätzle to soak up the rich sauce.
Keyword Hearty German Goulash, Traditional Beef Goulash