Rich German Beef Goulash
A heartwarming, rich German goulash with tender beef and a deep paprika-infused sauce.
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 Knorr Instant Gravy This is a german roast gravy powder you can use something similar that you have available.
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.
- As the beef releases its juices, pour the liquid into a separate container and continue to brown the meat thoroughly.
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.
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.
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 1 to 1½ hours.
Thicken the Sauce:
- Add the Knorr Instant Gravy. 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.
Serve with Spätzle:
- Plate the goulash over a bed of Spätzle to soak up the rich sauce. It's a combination that will transport your taste buds straight to the heart of Germany.
