Description
A rich and comforting German goulash made with tender slow-simmered beef, onions, paprika, and aromatic spices in a deeply savory sauce.
Ingredients
2 pounds beef chuck, cut into bite-size cubes
salt, to taste
black pepper, to taste
2 tablespoons vegetable oil
3 large onions, thinly sliced
2 bell peppers, chopped
3 garlic cloves, minced
2 tablespoons paprika
1 teaspoon caraway seeds
1 tablespoon tomato paste
1 cup pomegranate juice
4 cups beef broth
1 teaspoon dried marjoram
Instructions
- Season the beef cubes with salt and black pepper.
- Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches until seared on all sides. Transfer to a plate.
- In the same pot, cook the onions until soft and golden.
- Add garlic and bell peppers and cook for a few minutes until slightly softened.
- Stir in paprika, caraway seeds, and tomato paste, cooking briefly to release flavors.
- Pour in pomegranate juice and scrape the bottom of the pot to loosen browned bits. Simmer until reduced by half.
- Return the beef to the pot, add beef broth and marjoram, and bring to a gentle simmer.
- Cover and cook on low heat for 2 to 2 1/2 hours until beef is very tender.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
Add potatoes for a heartier one-pot meal.
Substitute pomegranate juice with red wine for a deeper flavor.
Add hot paprika for a spicier variation.
Thyme can be used instead of marjoram for a different herbal note.
Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat gently on the stove with a splash of broth if needed.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Slow Simmer
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
