Authentic German Goulash Recipe

Step 1

Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside.

Step 2

Chop the onions, carrots, and celeriac.

Step 3

Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don’t let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.

Step 4

Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly.

Step 5

Add both kinds of paprika powder and stir well to combine.

Step 6

Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don’t add salt now; it all depends on the stock you are using.

Step 7

Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.

Step 8

Adjust the taste with salt and pepper.

Step 9

The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to reduce more. However, I seldom find that necessary; it’s usually as thick as we like after the initial cooking time.