How to Make German Goulash from Scratch
This hearty German goulash features tender beef cubes simmered in a rich paprika-spiced broth made right in one pot. Comfort food at its finest!
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 3 lb Beef cubes chuck or round
- 2 teaspoon Cajun seasoning or salt and pepper for seasoning beef
- 3 tablespoon Flour for dusting beef
- 3 tablespoon Oil or bacon fat divided for searing and sautéing
- 3 Large yellow onions sliced thin
- 4 cloves Garlic minced
- 1 cup Red wine for deglazing
- 4 cups Beef broth
- 2 tablespoon Paprika not hot
- 2 Bay leaves
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 3 tablespoon Fresh parsley chopped, for garnish
Instructions
Instructions
- Season the beef cubes with Cajun seasoning or salt and pepper, then toss with flour to lightly coat.
- Heat 2 tablespoons of oil or bacon fat in the pressure cooker over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
- Add the remaining oil to the pot. Add sliced onions and cook over low heat until caramelized, about 10–15 minutes.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Pour in red wine and scrape up browned bits from the bottom to deglaze.
- Return beef to the pot. Add beef broth, paprika, and bay leaves. Stir to combine.
- Bring to a boil. Once float valve activates, reduce heat, seal lid, and cook for 2.5 hours under pressure.
- Allow natural release. Open lid and stir. Season to taste with salt, pepper, or extra paprika. Garnish with parsley and serve.
Notes
Store leftovers in airtight containers or freeze in portions for up to 3 months. Reheat gently with a splash of broth for best texture.