German Goulash Recipe

Introduction

German goulash is a hearty and comforting stew that bursts with rich flavors from tender beef, sweet paprika, and aromatic spices. This authentic recipe brings the warmth of traditional Central European cooking right to your kitchen. Perfect for slow-cooked meals on cozy evenings.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 large onions, chopped
• 2 red bell peppers, seeded and chopped
• 2 yellow bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon caraway seeds
• 1/2 teaspoon marjoram
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)
• Sour cream (for serving, optional)

Instructions

1. Step 1: Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
2. Step 2: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Step 3: Working in batches, brown the beef on all sides. Don’t overcrowd the pot. Remove the browned beef from the pot and set aside.
4. Step 4: Add the chopped onions to the pot and cook over medium heat until softened and translucent, about 5–7 minutes.
5. Step 5: Add the chopped bell peppers and minced garlic to the pot. Cook for another 5–7 minutes, stirring occasionally, until the peppers are slightly softened and the garlic is fragrant.
6. Step 6: Stir in the sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
7. Step 7: Stir in the tomato paste and cook for another minute, stirring constantly.
8. Step 8: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
9. Step 9: Return the browned beef to the pot. Add the bay leaf.
10. Step 10: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2–3 hours, or until the beef is very tender. Check occasionally and add more beef broth if needed to keep the beef submerged.
11. Step 11: In a small bowl, whisk together the all-purpose flour and 1/4 cup of cold water to form a smooth slurry.
12. Step 12: Gradually whisk the flour slurry into the simmering goulash. Stir constantly until the goulash has thickened slightly, about 2–3 minutes.
13. Step 13: Remove the bay leaf.
14. Step 14: Stir in the red wine vinegar.
15. Step 15: Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
16. Step 16: Serve hot, garnished with fresh parsley and a dollop of sour cream (if desired). Goulash is traditionally served with spätzle (German egg noodles), but it’s also delicious with mashed potatoes, egg noodles, or crusty bread.

Tips & Variations

• For a deeper smoky flavor, increase the smoked paprika slightly and consider adding a small amount of smoked sausage.
• If you prefer a thicker stew, let it simmer uncovered for the last 30 minutes or add a bit more flour slurry.
• Substitute beef broth with vegetable broth for a lighter taste, although it won’t be as rich.
• Add a splash of lemon juice instead of red wine vinegar for a slightly different tang.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make German goulash in a slow cooker?

Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours until the beef is tender.

What can I serve with German goulash?

Traditionally, goulash is served with spätzle, but it also pairs wonderfully with mashed potatoes, egg noodles, or crusty bread to soak up the flavorful sauce.

German Goulash Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

This authentic German Goulash recipe features tender beef chuck simmered with aromatic spices, bell peppers, onions, and a rich paprika-infused sauce. Perfectly balanced with smoky and sweet paprika, this hearty stew is a comforting classic from Germany that’s ideal served with spätzle, egg noodles, mashed potatoes, or crusty bread.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 25 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Meat

• 2 lbs beef chuck, cut into 1-inch cubes

Vegetables & Aromatics

• 2 large onions, chopped
• 2 red bell peppers, seeded and chopped
• 2 yellow bell peppers, seeded and chopped
• 4 cloves garlic, minced

Spices & Seasonings

• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon caraway seeds
• 1/2 teaspoon marjoram
• 1/4 teaspoon cayenne pepper (optional)
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Liquids & Others

• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar

Garnish & Serving

• Fresh parsley, chopped (for garnish)
• Sour cream (for serving, optional)

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor and promote browning.
2. Heat oil and brown beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until well caramelized, then remove and set aside.
3. Sauté onions: Add the chopped onions to the same pot and cook over medium heat until softened and translucent, about 5-7 minutes, to build the base flavor.
4. Add bell peppers and garlic: Stir in the chopped red and yellow bell peppers along with the minced garlic. Cook for 5-7 minutes more until the peppers soften slightly and the garlic becomes fragrant.
5. Incorporate spices: Stir in sweet paprika, smoked paprika, caraway seeds, marjoram, and optional cayenne pepper. Cook for 1 minute, stirring constantly to release their aromas.
6. Add tomato paste: Mix in tomato paste and cook for an additional minute, stirring frequently to meld flavors and deepen the sauce color.
7. Deglaze and add liquids: Pour in beef broth and red wine if using, scraping the bottom of the pot to lift any browned bits for extra flavor.
8. Return beef and add bay leaf: Put the browned beef cubes back into the pot and add the bay leaf for subtle herbal notes.
9. Simmer goulash: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let cook for 2 to 3 hours, stirring occasionally and adding more broth if needed, until the beef is very tender.
10. Make the flour slurry: In a small bowl, whisk together the all-purpose flour with 1/4 cup cold water until smooth to prepare a thickening agent.
11. Thicken the goulash: Gradually whisk the flour slurry into the simmering stew. Stir constantly until the sauce thickens slightly, about 2-3 minutes.
12. Finish and season: Remove the bay leaf, then stir in red wine vinegar. Taste and adjust seasoning with salt and black pepper as needed.
13. Serve: Ladle the hot goulash into bowls, garnish with chopped fresh parsley and a dollop of sour cream if desired. Traditionally served with spätzle, but also delicious with mashed potatoes, egg noodles, or crusty bread.

Notes

• For a spicier version, increase the cayenne pepper to taste.
• Use quality beef chuck for tender, flavorful results after slow cooking.
• If you skip the wine, increase beef broth by 1 cup to maintain liquid volume.
• Be careful not to overcrowd the pot when browning beef to ensure proper searing.
• The dish improves in flavor if made a day ahead and reheated.
• Adjust consistency by adding more broth or thickening further with additional flour slurry if needed.

Keywords: German Goulash, beef stew, paprika stew, traditional German recipe, hearty beef stew, slow-simmered goulash