German Goulash Recipe
If you’re searching for a hearty, soul-warming meal with roots in rustic home cooking, German Goulash is the answer you’ve been craving. This classic beef stew weaves together tender chunks of beef, sweet-smoky paprika, and robust vegetables in a rich sauce that’s perfect for cozy evenings or family gatherings. Whether you remember it from childhood Sundays or want to introduce something new and flavorful to your dinner routine, this dish’s savory charm is impossible to resist. Every bite brings comfort, depth, and that unmistakable aroma of old-world spices simmered to perfection—let’s dive into what makes German Goulash such an enduring favorite.
Ingredients You’ll Need
What I love most about making German Goulash is how every ingredient serves a delicious purpose—there’s nothing complicated here, just honest, hand-picked flavors that make the difference between an ordinary stew and a true comfort classic. Carefully choosing good-quality meat, aromatic spices, and vibrant veggies ensures that every spoonful delivers full-flavored satisfaction.
- Beef chuck roast (2 pounds, cut into 1-inch cubes): Go for marbled beef for maximum tenderness and flavor as it simmers.
- Vegetable oil (2 tablespoons): Neutral oil helps you get that perfect sear on your beef without overpowering the dish.
- Large onions (2, finely chopped): Onions are the sweet foundation, melting into the background and creating that signature German Goulash base.
- Garlic (3 cloves, minced): Fragrant and punchy—use fresh for depth.
- Sweet paprika (2 tablespoons): The hallmark spice, giving a mild, smoky-red sweetness and color.
- Hot paprika (1 teaspoon, optional): Add this if you want a gentle, warming heat.
- Tomato paste (2 tablespoons): Provides richness and a hint of umami tang to round out the flavors.
- Caraway seeds (1 teaspoon): A traditional spice lending a subtle, earthy aroma reminiscent of old-world German kitchens.
- Dried marjoram (1 teaspoon): Adds a soft herbal note that balances the meat and broth beautifully.
- Salt (1 teaspoon): Essential to bring all the flavors together.
- Black pepper (1/2 teaspoon): A little bit sharp, a little bit warming—freshly ground is best.
- Red wine vinegar (1/4 cup): Don’t skip this; it brightens and tenderizes, lifting every element.
- Beef broth (3 cups): Rich broth is the backdrop for every wonderful flavor in this German Goulash.
- Bay leaves (2): They simmer alongside, infusing their deep, subtle fragrance.
- Flour mixed with water (1 tablespoon flour + 2 tablespoons water, optional): Use this at the end if you love a silky, thickened sauce.
How to Make German Goulash
Step 1: Prepare and Sear the Beef
Start by patting your beef cubes dry with paper towels—this little trick makes all the difference in browning. Lightly season with salt and pepper, then heat the vegetable oil in a sturdy pot or Dutch oven over medium-high heat. Sear the beef in batches so you don’t overcrowd the pot, and let each piece brown deeply—this step locks in all those incredible juices and builds the flavor base for your German Goulash. Transfer the browned beef to a plate and set aside.
Step 2: Build the Aromatic Base
Reduce your heat to medium and toss those finely chopped onions right into the same pot. Let them soften for 8 to 10 minutes, stirring occasionally, until they start to turn golden and fragrant. Next, add the minced garlic, sweet paprika, the optional hot paprika for a kick, tomato paste, caraway seeds, and marjoram. Stir for another minute or two until everything is beautifully aromatic and your kitchen smells absolutely divine.
Step 3: Deglaze and Simmer
Pour in the red wine vinegar, using your spoon or spatula to scrape up all those browned bits from the bottom of the pot (that’s where the magic lives!). Return your browned beef to the pot, add the beef broth and bay leaves, and bring the mixture to a gentle boil.
Step 4: Slow Cook to Tender Perfection
Once you reach a rolling boil, reduce the heat to low, pop on the lid, and let your German Goulash simmer gently for 1 and 1/2 to 2 hours. Give it a stir now and then; you’ll see the sauce become rich and glossy and the beef grow meltingly tender. In the last 10 minutes, if you like your gravy thicker, stir in the flour-water mixture for that extra silkiness.
Step 5: Finish and Serve
Before serving, simply fish out the bay leaves and give the goulash a little taste for salt and pepper. You’re officially ready to ladle up a bowl of comfort! Serve piping hot with your favorite side and enjoy every cozy, flavorful bite.
How to Serve German Goulash
Garnishes
A sprinkle of fresh parsley or chives right before serving adds a bright burst of color and freshness that balances out the rich stew. For a little creamy twist, a dollop of sour cream on top is a delightful nod to German tradition and can mellow out the paprika spice.
Side Dishes
German Goulash practically begs for a classic side. Buttered egg noodles, spaetzle (those wonderful little German dumplings), or a thick slice of crusty bread are all deliciously perfect for sopping up the flavorful sauce. You could also serve it with creamy mashed potatoes for extra comfort.
Creative Ways to Present
If you’re looking to impress, try serving German Goulash in a hollowed-out bread bowl or over roasted potatoes for a rustic touch. For parties, dish it up in small crocks or mugs with miniature pretzel sticks for dipping—the crowd will be asking for your recipe in no time!
Make Ahead and Storage
Storing Leftovers
Leftover German Goulash is a dream come true—simply let your stew cool to room temperature, then refrigerate in a sealed container for up to four days. The flavor gets even better as it rests and the spices deepen, making those leftovers absolutely crave-worthy.
Freezing
This recipe freezes like a champ! Let the goulash cool completely and portion into freezer-safe containers. It’ll keep its fantastic flavor and texture for up to three months—perfect for cozy nights when you need a quick, hearty meal without the fuss.
Reheating
To reheat, just pop your container in the fridge overnight to thaw if frozen, then gently warm on the stovetop over low heat. A splash of beef broth brings the sauce back to its silky glory. For a microwave option, use a lower setting and stir occasionally for even heating.
FAQs
What makes German Goulash different from Hungarian goulash?
While both dishes share a love for paprika and tender beef, German Goulash typically leans into onion-rich, thick gravies and uses fewer vegetables than its Hungarian cousin, focusing on a robust, straightforward stew that centers beef and traditional spices like caraway and marjoram.
Can I make German Goulash in advance?
Absolutely! It’s one of the few dishes that truly improves with time. Cooking it a day ahead allows the flavors to meld beautifully; just reheat gently and enjoy an even richer dish the next day.
Is there a way to make this gluten-free?
Yes, simply swap out the flour-thickening step for cornstarch mixed with water, or skip thickening altogether—the stew will still be deliciously hearty and full of flavor.
What cuts of beef work best for goulash?
Beef chuck roast is ideal thanks to its marbling and tenderness after slow simmering, but you can also use stewing beef or even brisket if you prefer a slightly different texture.
Can I add vegetables to my German Goulash?
You sure can! While traditional recipes keep it simple, some home cooks like to add bell peppers, carrots, or potatoes. Just chop them into bite-sized pieces and add during the last 45 minutes of simmering.
Final Thoughts
There’s something incredibly special about bringing a big pot of German Goulash to the table—it’s homey, welcoming, and just begging to be shared. Whether you’re new to this classic or returning for the nostalgic flavors, I can’t wait for you to experience the cozy comfort and deep satisfaction of this stew. Give it a try, and let your kitchen be filled with the irresistible aromas of German Goulash tonight!
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German Goulash Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful German Goulash recipe that is perfect for a comforting meal. Tender beef cooked in a rich paprika-infused sauce, this dish is a classic that will warm you up from the inside out.
Ingredients
For the Goulash:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon hot paprika (optional for heat)
- 2 tablespoons tomato paste
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red wine vinegar
- 3 cups beef broth
- 2 bay leaves
- 1 tablespoon flour mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Beef: Pat the beef dry with paper towels and season with salt and pepper.
- Sear the Beef: Heat oil in a pot, sear beef until browned, then transfer to a plate.
- Cook the Onions and Spices: Cook onions, garlic, sweet paprika, hot paprika, tomato paste, caraway seeds, and marjoram.
- Deglaze and Simmer: Add red wine vinegar, beef broth, bay leaves, and simmer for 1 1/2 to 2 hours.
- Thicken (Optional): Stir in flour-water mixture if desired for a thicker sauce.
- Serve: Remove bay leaves before serving.
Notes
- Serve German goulash with buttered egg noodles, spaetzle, or crusty bread.
- This dish tastes even better the next day as the flavors meld, and it freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
