Authentic German Goulash

Why You’ll Love This Recipe

• The long, slow simmering creates ultra tender, melt‑in‑your‑mouth beef and allows the flavors to fully develop.

• It uses straightforward ingredients, so you don’t need exotic items to make it.

• It’s versatile: you can make it on the stovetop, in a Dutch oven, or adapt it for a slow cooker.

• Leftovers taste even better the next day, making it a great make‑ahead or batch‑cooking option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck, cubed

• Salt and pepper

• Vegetable oil

• Onions, thinly sliced

• Garlic, minced

• Bell peppers (optional)

• Paprika (preferably Hungarian)

• Caraway seeds

• Tomato paste

• Red wine

• Beef broth

• Dried marjoram

Directions

1. Sear the beef: Season the beef cubes with salt and pepper. Heat oil in a Dutch oven (or heavy pot) over medium‑high heat. In batches, brown the beef cubes on all sides, then remove and set aside.

2. Cook the aromatics: In the same pot, add the sliced onions and cook over medium heat until golden and softened. Add minced garlic and cook briefly until fragrant. If using, add chopped bell peppers and sauté a few more minutes.

3. Add seasonings: Stir in the paprika, caraway seeds, and tomato paste; cook for 1–2 minutes to coax out the aromas.

4. Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until it has reduced by about half.

5. Add broth and beef: Return the browned beef to the pot. Pour in the beef broth and sprinkle in marjoram. Bring to a simmer, then reduce heat, cover, and cook on low for 2 to 2½ hours (or until beef is tender).

6. Adjust and finish: Taste and season with salt and pepper as needed. If the sauce is too thin, remove the lid and simmer uncovered for an extra 15–20 minutes to reduce. Serve hot with your favorite sides (spaetzle, mashed potatoes, crusty bread, etc.).

Servings and timing

• Servings: 6 portions

• Prep time: ~25 minutes

• Cooking time: ~2 hours 45 minutes

• Total time: ~3 hours 10 minutes

Variations

• Slow cooker version: After searing beef and cooking the onions, transfer all to a slow cooker and cook on low for 6–8 hours.

• More vegetables: Add carrots, potatoes, or celery for extra texture and nutrition.

• Non‑alcoholic: Replace the red wine with extra beef broth (or a mix of broth and a splash of vinegar or pomegranate juice for acidity).

• Spicier punch: Add a pinch of cayenne or a diced hot pepper along with the paprika.

• Herb swap: If you don’t have marjoram, use thyme or oregano instead.

Storage/Reheating

• Refrigerator: Store in an airtight container; best used within 3 days.

• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

• Reheating: Gently reheat on the stovetop over low to medium heat, stirring occasionally. You can add a little broth or water if it seems too thick. In the microwave, reheat in short bursts, stirring in between.

FAQs

What cut of beef works best for German goulash?

Use beef chuck (shoulder) because it becomes tender with slow cooking. Stew meat can work if chuck isn’t available.

Can I make this recipe vegetarian or vegan?

Yes — replace beef with hearty vegetables or meat substitutes, and use vegetable broth instead of beef broth. Skip the wine or use a non‑alcoholic substitute.

How can I thicken the sauce if it’s too thin?

Simmer uncovered for 15–20 minutes to reduce. You can also stir in a slurry of cornstarch and water or a bit of flour to help thicken.

Is paprika essential?

Yes — paprika is central to the flavor. If you don’t have Hungarian paprika, use a mix of sweet and smoked paprika to approximate the taste.

Can I skip deglazing with wine?

You can; just use additional broth. But deglazing with wine helps lift up those caramelized bits and deepens flavor.

Can I double or halve the recipe?

Yes — this recipe scales well. Adjust cooking time slightly if using a much larger volume.

What should I serve with German goulash?

Traditional accompaniments include spaetzle (German egg noodles), mashed potatoes, crusty bread, or even egg dumplings.

Does goulash taste better the next day?

Often yes — the flavors meld and deepen overnight, making leftovers even more delicious.

Can I use a pressure cooker or Instant Pot?

Yes. After browning everything, you could cook under high pressure for ~35–45 minutes, then natural release, and reduce the sauce if needed.

How do I reheat leftovers without drying them out?

Reheat gently over low heat and add a little broth, water, or sauce to retain moisture. Stir occasionally to distribute heat evenly.

Conclusion

This German goulash is a timeless, comforting stew built on simple ingredients and slow cooking. It delivers rich, hearty flavor without fuss, and its flexibility—whether made ahead, adapted for vegetarians, or adjusted to your equipment—makes it a dependable recipe to return to again and again.

Authentic German Goulash

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This hearty German Goulash is a rich and savory beef stew made with tender chunks of meat, onions, paprika, and a flavorful tomato-based broth. It’s a comforting dish perfect for cold weather and traditionally served with noodles or bread.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: German
• Diet: Low Lactose

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons tomato paste
• 1 tablespoon flour (optional, for thickening)
• 2 cups beef broth
• 1 cup water
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon red wine vinegar
• 1 bell pepper, chopped (optional)

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Instructions

1. Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2. In the same pot, add chopped onions and cook until softened and golden brown, about 10 minutes.
3. Add minced garlic, paprika, and caraway seeds (if using). Stir for 1 minute until fragrant.
4. Stir in tomato paste and cook for another 2 minutes.
5. Return the browned beef to the pot. Sprinkle with flour (if using) and stir well to coat.
6. Pour in beef broth and water. Add salt, pepper, bay leaf, and red wine vinegar. Stir to combine.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is very tender.
8. Optional: Add chopped bell pepper during the last 30 minutes of cooking for extra flavor and texture.
9. Remove bay leaf before serving. Serve hot with egg noodles, potatoes, or crusty bread.

Notes

• Use high-quality paprika for the best flavor.
• Goulash tastes even better the next day as the flavors deepen.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
• Can be made in a slow cooker after browning the meat and onions.

Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 95mg