Gulasch (German Beef and Paprika Stew)

🧂 Ingredients

• 800 g Beef chuck(Cut into 1.5-inch cubes)
• 4 large Onions(Finely chopped)
• 2 tbsp Vegetable oil or lard
• 3 tbsp Sweet paprika(Good quality is essential for flavor)
• 1 tsp Smoked paprika(Optional, for added depth)
• 2 tbsp Tomato paste
• 1 tsp Caraway seeds(Lightly crushed)
• 500 ml Beef broth(Or water)
• to taste Salt
• to taste Black pepper(Freshly ground)

👨‍🍳 Instructions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the beef in batches, ensuring not to overcrowd the pot. Sear on all sides until a deep brown crust forms. Remove the browned beef to a plate and set aside.

   ⏱️ 15-20 minutes
2. 2

   Reduce the heat to medium. Add the finely chopped onions to the same pot, scraping up any browned bits from the bottom. Cook the onions, stirring occasionally, until they are very soft, translucent, and beginning to turn golden brown, about 15-20 minutes. This caramelization is key to the stew's flavor.

   ⏱️ 15-20 minutes
3. 3

   Stir in the tomato paste and cook for 1 minute, until it darkens slightly. Remove the pot from the heat and stir in the sweet paprika and smoked paprika (if using). Stirring off the heat prevents the paprika from burning, which can make it bitter. Return the pot to low heat. Add the browned beef back to the pot along with any accumulated juices. Stir in the crushed caraway seeds and pour in the beef broth (or water). The liquid should mostly cover the meat; add more if needed.

   ⏱️ 5 minutes
4. 4

   Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for at least 2 hours, or until the beef is fork-tender and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more broth or water. Taste and adjust seasoning with salt and pepper.

   ⏱️ 2 hours - 2 hours 30 minutes
5. 5

   Serve the Gulasch hot. It is traditionally served with crusty bread, Spätzle (German egg noodles), or mashed potatoes to soak up the rich sauce.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Don't skimp on the onions; they add sweetness and body to the stew.
• ✓Using high-quality paprika makes a significant difference in the final flavor and color.
• ✓This Gulasch is even more delicious the next day, as the flavors have more time to meld.
• ✓For a richer flavor, consider using beef tallow or lard for browning the meat and onions.

🔄 Variations

• Add diced potatoes and carrots during the last hour of simmering.
• Stir in sliced bell peppers (red, yellow, or green) during the last 30 minutes of cooking.
• For a touch of acidity, add a tablespoon of red wine vinegar or a splash of red wine along with the broth.

🥗 Nutrition

Per serving