If you love bold, comforting flavors packed into one hearty dish, then you’re going to adore this German Goulash Recipe. It’s a classic German stew that brilliantly balances tender chunks of beef with a rich, velvety sauce infused with aromatic paprika, onions, and a hint of vinegar. This dish warms you from the inside out, delivering a satisfying depth of flavor that’s perfect for any cozy night in or family gathering. Once you try it, you’ll see why it’s a beloved staple in German kitchens across the globe.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making this German Goulash Recipe truly shine. Each item brings something unique: the beef provides heartiness, the paprika lends its signature smoky sweetness, and the onions create a luscious base—all combining to create a deeply satisfying stew.
- 2 tablespoons vegetable oil: For perfectly browning the beef and creating flavor foundations.
- 2 pounds beef chuck, cut into 1-inch cubes: Tender and flavorful, ideal for slow cooking.
- Salt and pepper to taste: Essential seasonings that bring out all the natural flavors.
- 2 large onions, finely chopped: Caramelize these to add wonderful sweetness and body.
- 2 cloves garlic, minced: To add depth and a subtle punch to the stew.
- 2 tablespoons tomato paste: Offers richness and a subtle tang to the sauce.
- 1 tablespoon sweet paprika: The star spice that defines this dish with warmth and color.
- 1 teaspoon smoked paprika (optional): Adds a lovely smoky nuance if you want extra complexity.
- 1 teaspoon caraway seeds (optional): Provides a distinctive, slightly nutty flavor traditional to German cooking.
- 1 tablespoon flour (optional, for thickening): Helps achieve a thicker, more luxurious sauce.
- 1½ cups beef broth: The hearty liquid base that simmers the stew to perfection.
- 1 cup dry red wine: Adds acidity and depth, enhancing every bite.
- 1 bay leaf: A subtle herbaceous hint that rounds out the flavors.
- 1 teaspoon dried marjoram (or oregano): For earthy, aromatic undertones.
- 1 tablespoon red wine vinegar or apple cider vinegar: The finishing touch that brightens up the stew.
How to Make German Goulash Recipe
Step 1: Brown the Beef
Start by heating the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Season your beef cubes generously with salt and pepper. Working in batches, brown the beef on all sides until it develops a rich, caramelized crust. This step builds the stew’s signature depth of flavor, so don’t rush it. Set the browned beef aside temporarily.
Step 2: Cook the Onions and Build the Base
Lower the heat to medium, then add the chopped onions to the same pot. They’ll soak up all those flavorful beef drippings. Cook them slowly for about 8 to 10 minutes until they are soft, golden, and sweet. Stir in the minced garlic, tomato paste, and both paprikas (plus caraway seeds if you’re using them). Let this mixture cook for another 1 to 2 minutes to awaken those fragrant spices.
Step 3: Thicken and Combine
If you want your sauce thicker and a bit more luxurious, sprinkle in the flour now and cook it for one more minute to eliminate the raw taste. Return the browned beef to the pot. Pour in the beef broth and red wine, adding the bay leaf and dried marjoram. Be sure to scrape any delicious browned bits stuck to the bottom — that’s flavor gold!
Step 4: Simmer Until Tender
Bring the stew just to a simmer, then reduce the heat to low. Cover the pot and let everything cook gently for 2 to 2½ hours, or until the beef is meltingly tender. Be sure to stir every so often and add a splash of broth if the stew looks too thick or dry. Slow cooking here really allows the flavors to intensify and meld beautifully.
Step 5: Final Seasoning and Finish
Once the beef is tender and the sauce is rich, stir in the vinegar. This small splash adds a vibrant brightness that offsets the hearty meatiness perfectly. Taste and adjust salt and pepper as needed. Serve your German Goulash Recipe hot for the ultimate comfort food experience.
How to Serve German Goulash Recipe
Garnishes
A sprinkle of fresh parsley adds a burst of color and fresh herbal brightness that contrasts nicely with the rich stew. You could also grate a little sharp paprika on top for an extra touch of warmth and tradition.
Side Dishes
Traditionally, German goulash pairs beautifully with soft egg noodles or buttery dumplings, which soak up every bit of that luscious sauce. If you prefer, boiled potatoes or even a crusty loaf of bread can be just as satisfying to mop up the stew’s delicious juices.
Creative Ways to Present
For a fun twist, serve your goulash over spaetzle (German egg noodles) topped with a dollop of sour cream. Or try it alongside roasted root vegetables for extra comfort vibes. If you’re feeling fancy, plate it in rustic bowls with a sprinkle of smoked paprika and caraway seeds to showcase those lovely traditional flavors.
Make Ahead and Storage
Storing Leftovers
You’ll be delighted to know that German goulash tastes even better the next day once the flavors have had time to marry fully. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
This dish freezes exceptionally well. Portion out the cooled stew into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm your goulash gently over medium-low heat on the stove. Stir occasionally and add a splash of broth or water if it thickens too much. Microwave reheating works too; just cover and heat in short intervals, stirring in between for even warming.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Beef chuck is ideal for its tenderness and marbling, but you can also use beef brisket or round if you adjust cooking times accordingly to ensure tenderness.
Is smoked paprika necessary to make an authentic German Goulash Recipe?
Not necessarily. Smoked paprika adds a nice depth, but the sweet paprika alone will still give you that classic flavor. Feel free to skip the smoked paprika if you want a more traditional, slightly sweeter stew.
Can this recipe be made gluten-free?
Yes! Simply omit the flour or use a gluten-free flour substitute to thicken the sauce, and make sure your beef broth is gluten-free as well.
What can I serve this with if I don’t want traditional noodles or potatoes?
Try serving German goulash over steamed rice, roasted vegetables, or even creamy polenta for a delicious variation that still pairs well with its rich sauce.
Can I prepare parts of the stew ahead of time?
Definitely! You can brown the beef and cook down the onions with the spices a day ahead, then refrigerate separately. When ready, assemble and slow cook the stew for best results.
Final Thoughts
There’s just something so soul-satisfying about a big pot of homemade German Goulash Recipe bubbling away on the stove. It’s a dish that invites you to slow down, savor each bite, and share good times around the table. Once you’ve made it a few times, it’ll feel like a warm, familiar favorite you return to again and again. I really hope you give this recipe a try—you might just discover your new go-to comfort food!
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German Goulash Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: German
- Diet: Gluten Free
Description
German Goulash is a hearty and comforting traditional beef stew featuring tender chunks of beef simmered with onions, garlic, paprika, and fragrant spices in a rich tomato and wine broth. Perfect for cozy dinners, this dish offers deep, robust flavors and pairs wonderfully with egg noodles, potatoes, or crusty bread.
Ingredients
Beef and Seasonings
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
Vegetables and Aromatics
- 2 large onions, finely chopped
- 2 cloves garlic, minced
Spices and Flavorings
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon flour (optional, for thickening)
- 1½ cups beef broth
- 1 cup dry red wine
- 1 bay leaf
- 1 teaspoon dried marjoram (or oregano)
- 1 tablespoon red wine vinegar or apple cider vinegar
Instructions
- Brown the Beef: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until all sides are nicely seared. Remove the browned beef and set aside.
- Sauté Onions and Garlic: Lower the heat to medium, add the chopped onions to the same pot, and cook for 8 to 10 minutes until the onions are golden and soft. Stir in the minced garlic, tomato paste, sweet paprika, smoked paprika (if using), and caraway seeds (if using), cooking for 1 to 2 minutes to release their aromas.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, sprinkle in the flour and cook for another minute, stirring continuously to avoid lumps.
- Simmer the Goulash: Return the browned beef to the pot. Pour in the beef broth and dry red wine, then add the bay leaf and dried marjoram. Stir well, scraping up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer.
- Cook Until Tender: Reduce the heat to low, cover the pot, and let the goulash cook gently for 2 to 2½ hours, or until the beef is very tender. Stir occasionally and add more broth if needed to maintain the desired consistency.
- Finish and Serve: Remove the bay leaf, stir in the red wine vinegar or apple cider vinegar, and season with additional salt and pepper to taste. Serve the goulash hot with your choice of egg noodles, boiled potatoes, or crusty bread.
Notes
- Traditionally served with egg noodles, boiled potatoes, or crusty bread.
- The flavors of the goulash deepen and improve when reheated the next day.
- For a gluten-free version, omit the flour or use a gluten-free thickening substitute.
- Smoked paprika and caraway seeds are optional but add authentic flavor nuances.
