Traditional Bavarian Goulash Recipe

Feast your taste buds on this hearty and flavorful Bavarian goulash recipe passed down from generation to generation in our family. This traditional dish originates from the heart of Bavaria and is the perfect comfort food for cold winter nights. Made with tender beef chunks, onions, and a rich blend of spices, this goulash will warm you up from the inside out. Serve it over a bed of fluffy mashed potatoes or with crusty bread for a truly satisfying meal.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons paprika
• 1 teaspoon caraway seeds
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups beef broth
• 1 cup tomato sauce
• 2 tablespoons vegetable oil
• 1 tablespoon flour
• Salt to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the beef cubes in batches and brown them on all sides. Remove from the pot and set aside.
3. In the same pot, add the sliced onions and minced garlic. Sauté until they turn golden brown and slightly caramelized.
4. Sprinkle paprika, caraway seeds, marjoram, thyme, black pepper, and cayenne pepper over the onions and garlic. Stir well to coat the onions evenly.
5. Return the browned beef to the pot and mix it with the onions and spices.
6. Pour in the beef broth and tomato sauce. Stir to combine all the ingredients.
7. Bring the mixture to a boil over high heat, then reduce the heat to low.
8. Cover the pot and let the goulash simmer for 1 1/2 to 2 hours, or until the beef is tender and the flavors have melded together.
9. In a small bowl, mix flour with a few tablespoons of water to create a slurry. Stir the slurry into the goulash to thicken the sauce.
10. Season with salt to taste and let it simmer for an additional 10 minutes.
11. Garnish with freshly chopped parsley before serving.
12. Serve the Bavarian goulash hot over mashed potatoes or with crusty bread.

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