Beef goulash with red wine & paprika

A classic, hearty braised dish that provides a warming treat in the cold season. Tender beef is slowly braised in an aromatic sauce made from red wine, paprika and spices. The long cooking time allows the flavors to combine perfectly and create a deep, spicy flavor composition. The dish is easy to prepare and tastes even better the next day!

The ideal wine accompaniment? A strong Blaufränkisch, Tempranillo or Zweigelt, which perfectly underline the aromas of the goulash with their fruitiness and spiciness.

➡ Perfect for cozy winter evenings & a great food & wine pairing! 🍷🥘

Print Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Course Main course

Cuisine Central European cuisine (Hungarian-Austrian inspired)

Servings People

Calories 650 kcal

Cooking utensils

1 Casserole or Dutch oven
1 Knife & chopping board
1 Cooking spoon
1 Soup ladle

Ingredients

400 g Beef (e.g. calf or shoulder)
2 Onions
1 red peppers
2 Garlic cloves
1 EL Paprika powder (sweet)
1 TL Caraway seeds (whole or ground)
1 EL Tomato paste
200 ml dry red wine (e.g. Blaufränkisch)
300 ml Beef stock
2 EL Olive oil
1 Bay leaf
Salt & pepper

Preparation

Prepare the beef: Cut into bite-sized pieces & pat dry.
Brown: Fry the meat well in hot olive oil, then remove.
Sauté the onions & peppers: Sauté in the drippings, add the garlic & tomato purée.
Deglaze with red wine: Reduce the wine, then add the stock and spices.
Braise: Return meat to pot & simmer on low heat for about 2 hours.
Season to taste & serve: Season to taste with salt & pepper and enjoy!

Nutritional values per portion

Calories: 650kcalCarbohydrates: 20gProtein: 50gFat: 30g

Keyword Beef goulash, Beef goulash with red wine, Braised dish with red wine, Braising beef, Goulash recipe, Hungarian goulash, Paprika goulash, Red wine with goulash, Wine with a stew, Winter dish with beef

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