German Beef Goulash
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
  • 2.25 pounds (1 kg) lean beef stew meat, preferably grass fed
  • ¼ cup organic olive oil
  • 6 cups (800 g) organic onions, diced
  • 4 Tablespoons organic tomato paste
  • 2 Tablespoons Hungarian paprika
  • 1 teaspoon thyme
  • ¼ teaspoon Cayenne pepper
  • ¾ cup water
  • ¾ cup dry red wine
  • 2 teaspoons (about) organic beef base, (I use Better than Bouillon)
  • pepper
  • kosher salt
  1. Set your pressure cooker on browning and heat the olive oil. Brown meat in batches. Season with pepper and salt. Set aside.
  2. Add onions and brown them slightly. Season with salt and pepper.
  3. Add tomato paste and stir well.
  4. Sprinkle paprika, thyme, and cayenne pepper into the onion mixture.
  5. Place back the beef and add water, red wine, and beef base. Stir well.
  6. Close your pressure cooker and set on high pressure for 20 minutes. Releasing the pressure naturally after the cooking.
  7. Season with pepper and salt.
You can also prepare the goulash in a big stew pot on the stove top. Simmer the goulash on lowest heat setting (closed lid) for 3 to 4 hours or until meat is very tender. Add more liquid if necessary.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at