Authentic German Goulash

Why You’ll Love Authentic German Goulash Recipe

• Uses just a few wholesome ingredients for big flavor

• Slow simmering transforms tough beef cuts into melt‑in‑your‑mouth tenderness

• The paprika and caraway add warm, aromatic depth

• Great make‑ahead dish — flavors deepen over time

• Pairs beautifully with sides like bread, dumplings, or potatoes

Ingredients

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

• Beef chuck, cut into 1‑inch cubes

• Salt and pepper

• Vegetable oil

• Onions, thinly sliced

• Bell peppers (optional)

• Garlic, minced

• 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 heavy pot or Dutch oven over medium‑high heat. In batches, brown the beef cubes on all sides, then remove and set aside.

2. Sauté aromatic base. In the same pot, add the sliced onions and cook until they soften and begin to take on golden color. Stir in the minced garlic and cook until fragrant. If using, add the bell peppers and sauté a few minutes.

3. Add seasonings. Stir in paprika, caraway seeds, and tomato paste. Cook 1 to 2 minutes, stirring, so the spices become fragrant but do not burn.

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

5. Add broth and beef. Return the seared beef to the pot. Add beef broth and the marjoram. Bring to a gentle simmer.

6. Slow cook. Cover and reduce heat to low. Let the goulash cook for 2 to 2½ hours, or until the beef is fork‑tender.

7. Adjust sauce. If needed, simmer uncovered for an extra 15–20 minutes to thicken the sauce. Taste and adjust salt and pepper to your liking.

8. Serve. Ladle the goulash into bowls and serve with your preferred sides.

Servings and timing

• Servings: 6

• Prep time: 25 minutes

• Cook time: 2 hours 45 minutes

• Total time: 3 hours 10 minutes

Variations

• Use beef stew meat instead of chuck if that’s more available.

• Omit the red wine and increase the beef broth for a non‑alcoholic version.

• Add extra vegetables such as carrots, potatoes, or parsnips for heartier texture.

• Swap marjoram for thyme or oregano if needed.

• For extra smokiness, use smoked paprika.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

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

• Reheating: Warm gently on the stove over low heat, stirring occasionally until heated through. If sauce is too thick, add a splash of broth or water.

FAQs

What cut of beef is best for German goulash?

Beef chuck is ideal because its connective tissue breaks down over slow cooking, resulting in tender, flavorful meat.

Can I make this in a slow cooker?

Yes — after searing the beef and sautéing the onions/spices, transfer everything to a slow cooker and cook on low for 6–8 hours until tender.

What’s the difference between German and Hungarian goulash?

German goulash is simpler and more stew‑like, relying on beef, onions, and paprika. Hungarian goulash often includes more vegetables (like potatoes) and sometimes uses different spice blends.

Can I omit the wine?

Yes — you can omit the red wine and instead use more beef broth for deglazing, though the depth of flavor will be slightly less complex.

How do I thicken the sauce?

Simmer uncovered for a bit longer to reduce the liquid. Alternatively, stir in a slurry of cornstarch and water at the end, and cook until thickened.

Can I add potatoes?

Yes, you may add cubed potatoes about an hour before the end of cooking so they soften but don’t disintegrate.

How do I reheat leftover goulash without drying it out?

Reheat gently over low heat, stirring occasionally, and add a little broth or water if needed to loosen the sauce.

Will freezing affect texture?

Freezing may slightly change the texture of vegetables if used, but the beef and sauce hold up well. Reheat slowly.

Can I make it ahead?

Absolutely — making it a day ahead allows the flavors to meld and deepen overnight. Reheat before serving.

What should I serve it with?

Great with crusty bread, mashed potatoes, spaetzle, egg noodles, or dumplings — all help soak up the rich sauce.

Conclusion

This German goulash recipe is a timeless, satisfying dish that’s surprisingly simple to make yet deeply comforting. The slow cooking melds flavors beautifully and transforms the beef into tender morsels. With just a handful of ingredients and a bit of patience, you’ll have a flavorful stew perfect for family meals, make‑ahead dinners, or cozy evenings.

Authentic German Goulash

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German Goulash is a hearty, comforting stew made with tender beef, onions, and a rich paprika-infused gravy. This traditional dish is perfect for chilly days and pairs wonderfully with egg noodles, potatoes, or crusty bread.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: German
• Diet: Halal

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 1 tablespoon flour (optional, for thickening)

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Instructions

1. Heat vegetable oil in a large pot over medium-high heat.
2. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
3. In the same pot, add sliced onions and cook until golden brown, about 10-15 minutes.
4. Add minced garlic and tomato paste. Cook for another 2 minutes, stirring frequently.
5. Stir in both paprikas, caraway seeds (if using), salt, and pepper. Mix well.
6. Return the beef to the pot and pour in the beef broth. Stir to combine.
7. Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours or until the beef is tender.
8. If a thicker gravy is desired, mix 1 tablespoon of flour with a bit of cold water and stir it into the goulash. Simmer for another 5-10 minutes until thickened.
9. Serve hot with egg noodles, mashed potatoes, or crusty bread.

Notes

• For extra depth of flavor, add a splash of red wine during the simmering stage.
• Goulash tastes even better the next day after the flavors have melded.
• You can substitute pork or veal for beef, depending on preference.

Nutrition

• Serving Size: 1 serving
• Calories: 390
• Sugar: 4g
• Sodium: 520mg
• Fat: 21g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 95mg