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Gulasch

Serves 4 to 6 Entree meat

Gulasch

Gulasch, a hearty stew originating from the regions of Bavaria and Swabia, reflects the straightforward and satisfying culinary traditions of these German areas. It’s a dish that warms the heart during cold winter months, often enjoyed as a comforting main course in family homes. The recipe shared here is a true reflection of how a German family cook would prepare it, with no pretensions, just good, honest flavors.

The dish should deliver tender chunks of beef enveloped in a rich, paprika-laden sauce, with the subtle warmth of caraway seeds and the depth of tomato paste. Onions provide a sweet base, while clarified butter ensures a smooth, luscious finish. The addition of a bay leaf infuses a slight aromatic hint that rounds out the flavors, making each bite a savory delight. Generous helpings are encouraged, and there’s no need for an apology when reaching for seconds.

Ingredients

  • 1 kgbeef chuck — cubed
  • 4onions — finely chopped
  • 2 tbspsweet paprika
  • 1 tsphot paprika
  • 1 tspcaraway seeds
  • 2 tbsptomato paste
  • 400 mlbeef broth
  • 2 tbspclarified butter
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Begin by peeling and slicing the 4 onions into thin half-moons. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of clarified butter over medium heat. Add the onions and cook them slowly, stirring occasionally, until they become soft and golden brown. This should take about 15 minutes, and the onions should have a sweet aroma and a rich, caramelized color.
  2. Once the onions are ready, remove the pot from the heat. Stir in 2 tablespoons of sweet paprika and 1 teaspoon of hot paprika. This step is crucial to release the flavors of the paprika without burning it, which would make it bitter.
  3. Return the pot to the heat and add 1 kg of beef chuck, cut into bite-sized pieces. Increase the heat to medium-high and brown the meat lightly on all sides. This should take about 5-7 minutes. The beef should have a light brown crust, which adds depth to the flavor of the Gulasch.
  4. Stir in 2 tablespoons of tomato paste, 1 teaspoon of caraway seeds, and 1 bay leaf. Mix well to coat the beef and onions evenly. Pour in 400 ml of beef broth, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
  5. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the meat is tender. The sauce should be thick and have a deep brick-red color, indicating that the flavors have melded together perfectly.
  6. Once the Gulasch is done, taste it and season with fine sea salt and black pepper to your liking. Serve it hot with Spätzle, boiled potatoes, or a slice of crusty bread to soak up the rich sauce. Enjoy this hearty dish as a comforting meal reminiscent of traditional Bavarian and Swabian home cooking.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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