Beef Goulash Recipe #SundaySupper

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Feeling the need to celebrate Oktoberfest? We did! My husband, daughter and I recently headed out to a German restaurant for a good old fashioned Oktoberfest. We enjoyed German beer, pretzels, sausages, dancing the Chicken Dance and singing Roll Out the Barrel with our tablemates.

When it came time to order our entrees, I was torn between the Jägerschnitzel mit unserer speziellen Pilzsoße und Spätzle and Paprikagulasch mit Spätzle und Rotkohl. In plain English that would be breaded pork cutlet vs. cubed tender beef in a spicy paprika sauce (also known as Beef Goulash). That night I decided on the pork cutlets, and I have been craving the beef goulash ever since. As soon as I found the time, I made up this batch of Easy Beef Goulash. I am so glad that I did.

Not only does this Beef Goulash taste yummy, it fills the house with the most amazing aroma while it cooks. Like all stews, you put this together and then let it simmer. While it is easy to put together, this Beef Goulash does take time. While I cooked in on the stove, it would be equally easy to combine into a slow cooker.

What makes this Beef Goulash so yummy is the mixture of the seasonings. Seriously – so many flavors! Just the scent of crushing the caraway seeds with my mortar and pestle had me looking forward to this dinner.

This recipe is perfect for cooler nights and pairs beautifully with a nice German beer – which of course is what Oktoberfest is all about!

Easy Beef Goulash Recipe

Ingredients

• 3 pounds boneless beef chuck roast, cut into 2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 2 tablespoons paprika
• 2 teaspoons caraway seeds, crushed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried marjoram
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon cayenne pepper
• 4 cups chicken broth, divided
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon salt, or to taste
• 1 bay leaf

Directions

1. Season beef with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat. In batches add beef to hot oil and brown on all sides, about 5 minutes per batch. As beef is browned, remove and place in large stock pan. Continue cooking beef in batches and then placing browned beef into the stock pan. 
2. Return skillet to medium heat; stir chopped onions into the reserved drippings, add olive oil and 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer cooked onions to the stockpot with beef. 
3. Combine paprika, caraway seeds, black pepper, marjoram, fresh thyme, and cayenne pepper in the skillet and toast over medium heat about 3 minutes until fragrant. 
4. Add 1 cup chicken broth and stir into seasonings, pour seasoned broth into stock pan with beef and onion mixture. 
5. Add 3 cups chicken broth into beef mixture. Stir in tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf.
6. Turn heat to high and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat – 1 1/2 to 2 hours.
7. Serve Beef Goulash over cooked wide egg noodles and top with sour cream. Add a few fresh thyme leaves for garnish.

Reminiscing of our time in Germany. So much fun!

 

Easy Beef Goulash for you to enjoy!

Did you know that Oktoberfest is the longest running beer festival and traveling fair held annually in Munich, Bavaria, Germany. Cities all over the world celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. It is a 16-18 day folk festival running from mid-September to the first weekend in October. Having been held every year, for 206 years, since its start in 1810, Oktoberfest is an important part of Bavarian culture. In the true spirit of Oktoberfest Sunday Supper is dishing up lots of Bavarian inspired plates! Thank you to Cricket of Cricket’s Confections and and Marion of Life Tastes Good for hosting this week’s Sunday Super.  Be sure to check out these other wonderful recipes!

Appetizers (Vorspeisen)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (Würze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Dessert (Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings

Main Dish (Hauptgericht)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dish (Beigabe)

• Fried Potatoes German Style by My Life as a Cookbook
• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket’s Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

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