This German goulash recipe is a classic beef dish. It's slightly different than the Hungarian version and very different from "American Goulash" - but just as good!

To make it, first peel the onion and chop it into small pieces. Also peel/wash the carrot and celery and chop them up as well.

Next, heat oil in large pot and brown the beef cubes. Then, remove the beef from the pot.

Now add the onions to the pot and sauté them until they are translucent.

Add the carrot and celery slices and sauté them for a few minutes as well.

Now add the paprika powder, tomato paste, and a pinch of sugar. Mix everything together.

Next, pour in the red wine in three increments. Add some wine, stir it in, then wait until the liquid has reduced before adding more.

Re-add the beef to the pot, give everything a stir, and pour in enough beef broth so that it just covers the contents in the pot.

Bring the broth to a boil, then let it simmer for around 2 hours with the lid on until the meat is very tender. Add salt and pepper to taste. Optional: Thicken it with cornstarch.

Serve the goulash with egg noodles, fusilli pasta, potatoes, or fresh crusty bread. Enjoy!