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Goulash has a rich history that connects to both Hungary and Germany. It first came from Hungary in the 9th century. The dish was made by herdsmen using simple ingredients. They cooked meat with spices, often in a pot over an open fire. This dish traveled with soldiers and traders, and it found its way to Germany.

Authentic German Goulash

Discover the heartwarming flavors of authentic German goulash, a comforting dish that’s perfect for any occasion. This rich and flavorful recipe combines tender beef, hearty vegetables, and aromatic spices, creating a delicious meal steeped in history. From its Hungarian roots to unique regional variations, learn essential cooking tips and ingredient recommendations to elevate your goulash.
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Ingredients
  

2 lbs beef chuck, cut into bite-sized cubes

2 tablespoons vegetable oil

2 large onions, finely chopped

3 cloves garlic, minced

2 bell peppers (1 red, 1 green), diced

3 tablespoons sweet paprika powder

1 teaspoon caraway seeds (optional)

4 cups beef broth

2 medium-sized potatoes, peeled and cubed

2 medium carrots, sliced

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

    Add the beef cubes and sear them on all sides until browned. You may need to do this in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.

      In the same pot, add the chopped onions and sauté until they become translucent, about 5-7 minutes.

        Stir in the minced garlic and sauté for another minute until fragrant.

          Add the diced bell peppers, and cook for another 3-4 minutes to soften them.

            Sprinkle in the sweet paprika powder and caraway seeds (if using), stirring well to coat all the vegetables in the spices.

              Return the seared beef to the pot, along with the beef broth, diced tomatoes, tomato paste, cubed potatoes, and sliced carrots. Stir everything together.

                Season with salt and pepper to taste, then bring the mixture to a boil.

                  Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more broth or water as needed if it thickens too much.

                    Once cooked, taste and adjust seasoning if necessary.

                      - Presentation Tips: Serve the goulash hot in deep bowls, garnished with fresh parsley. Pair it with crusty bread or spaetzle for an authentic experience.

                        Prep Time, Total Time, Servings: 20 minutes | 2 hours 20 minutes | Serves 6