Goulash has so many variations that the lines that distinguish one kind from another are often blurred. American goulash is heavy on tomatoes and often uses ground beef. German goulash, on the other hand, is predominantly all about big chunks of meat, cut about 1 ½ inches big, and uses just a little bit of tomatoes in the form of tomato paste. A typical German goulash uses roughly a one to one ratio of beef and chopped onions. Worried that the stew will be too onion-y? Don’t be! By the time cooking is done most of the onions will disintegrate and dissolve, leaving behind only liquid and loads of aromatic flavor. The beef is not seared prior to braising. Instead, it’s cooked in beef broth together with caramelized onions, a touch of tomato paste and spices: paprika, bay leaves, marjoram, caraway seeds and pepper. Dry German wine is often added for additional flavor and acidity, but a few tablespoons of red wine vinegar are just as common. Beef broth plays an important role in making of German goulash. Not only does it add liquid to beef goulash but also brings a lot of flavor. That’s why you will find many German goulash recipes calling for what can be translated as ‘strong beef broth’ – thick, intensely flavored and insanely delicious. But don’t worry, any beef stock will do. I like to use good quality beef bouillon cubes to make beef broth, with a few extra cubes thrown in for stronger flavor. If you can make your own beef broth, do it. There is nothing like homemade broth made with beef bones slowly simmered in water with veggies and spices for several hours, similar to the one used to make pho soup.
Many modern goulash recipes in Germany tend to use a ‘Saucenbinder’, or a sauce thickener. In the classic recipe this is unnecessary as the goulash will thicken plenty on its own if you let it cook uncovered, or partially covered, for a certain amount of time. This will allow the dish to taste rich, flavorful and tasty but without the added calories and the heaviness after you devour a bowl of this goodness. This dish is a great example of soul food that does not leave you feeling guilty. Not unless you pair it with a big bowl of noodles or pasta. It would be a shame though if you don’t as the two go so well together.
