Beef Goulash

5 from 3 votes
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 kg Beef (high collagen content, e.g. calf)
  • 400 g Celery
  • 400 g Carrots
  • 400 g Onions
  • 500 ml Port or red wine
  • 800 ml Beef broth
  • Clarified butter or oil
  • Butter
  • 1 tbsp Tomato paste
  • 1 tsp Lemon peel
  • 2 piece Bay leaves
  • 2 tbsp Caraway seed
  • 5 piece Pimento
  • 2 tbsp Paprika powder, noble sweet
  • 1 tbsp Marjoram
  • Salt pepper


  • Cut the meat into large cubes. Roughly dice the celery, carrots and onions (approx. 1 cm). When it comes to onions, it is important that they have the same volume as the meat, they dissolve completely when braised and make the sauce nice and creamy.
  • Fry the meat in portions in a pan, take it out again and again and loosen the roast set with butter and deglaze a little wine. Save the juice and add it to the saucepan afterwards. It is important to sear the meat in portions (in our case "wrong fillet") and it should have a high collagen content (alternatively, e.g. calf, shoulder or mayor's piece). Long braising makes it really crumbly.
  • Fry the root vegetables in clarified butter or oil in a large saucepan until they have turned color, add tomato paste and paprika powder. Gradually add the port wine and let it boil down again and again.
  • Now add the onions and the meat, fill everything up with the stock and the remaining spices and let it stew for at least 3 hours on a low heat (it should only bubble slightly, not boil), without the lid!
  • After about 2 hours you can add some marjoram and lemon peel. This goes well with potatoes, pasta or, like here, homemade spaetzle! To test, take out a piece of meat and check for consistency. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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