If you are craving a hearty and soul-warming dish, this German Goulash Recipe is an absolute must-try. Imagine tender chunks of beef, slowly simmered with a rich blend of onions, paprika, and savory broth, resulting in a thick, flavorful stew that feels like a warm hug on a chilly day. Unlike its Hungarian cousin, this version boasts a robust texture that pairs beautifully with spaetzle, egg noodles, or boiled potatoes. Whether you’re looking for a comforting family meal or something to impress your friends with traditional German flavors, this recipe delivers both taste and nostalgia in every bite.
Ingredients You’ll Need
The beauty of this German Goulash Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of deep flavor and hearty texture. From the rich paprika to the caramelized onions, these essentials help create that unmistakable, comforting taste that makes this dish so special.
- 2 tbsp vegetable oil: Provides a neutral base for searing the beef and softening the onions without overpowering flavors.
- 2 lbs beef chuck (cut into 1½-inch cubes): Perfectly marbled and ideal for slow cooking to tender, melt-in-your-mouth texture.
- 2 large onions (thinly sliced): Essential for sweetness and depth as they caramelize and infuse the stew.
- 2 garlic cloves (minced): Adds a subtle kick that brightens the savory notes throughout.
- 2 tbsp tomato paste: Concentrates flavor and enhances the stew’s rich color and body.
- 1 tbsp sweet paprika: The star spice that gives the goulash its signature warmth and vibrant color.
- 1 tsp smoked paprika (optional): Adds a gentle smokiness to elevate the depth of flavor if desired.
- 1 tsp caraway seeds (optional): Brings a traditional, slightly earthy aroma characteristic of German cooking.
- 2 cups beef broth: The flavorful liquid base that tenderizes meat and enriches the stew.
- 1 cup water: Balances the broth’s intensity and helps achieve the perfect stew consistency.
- 1 bay leaf: Infuses a subtle herbal note that rounds out the flavor profile.
- 1 tsp salt: Essential for enhancing all other flavors and seasoning the beef perfectly.
- ½ tsp black pepper: Adds mild heat and complexity without overwhelming the dish.
- 1 tbsp flour (optional, for thickening): Helps create that wonderfully thick and hearty stew sauce.
- 1 tbsp red wine vinegar or lemon juice (optional, for brightness): Adds the perfect tang to balance richness at the end of cooking.
How to Make German Goulash Recipe
Step 1: Brown the Beef
Start by heating vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef chuck in batches, taking care not to overcrowd the pan, and brown it on all sides until beautifully caramelized. This step seals in the juices and adds a deep, meaty flavor that is the foundation of the stew. Once browned, transfer the beef to a plate and set aside.
Step 2: Caramelize the Onions
In the same pot, toss in the thinly sliced onions. Cook them slowly over medium heat for about 10 to 15 minutes until they turn golden and caramelized. This slow browning process brings out their natural sweetness, which beautifully complements the savory notes of the goulash. Don’t rush this step—it’s worth every minute to develop that exquisite depth of flavor.
Step 3: Add Garlic and Tomato Paste
Once the onions have reached a richly caramelized color, add minced garlic and tomato paste to the pot. Stir everything together and cook for another minute to let the tomato paste roast slightly, which enhances its flavor and sweetness. The garlic adds a subtle aromatic background note that ties the ingredients together.
Step 4: Introduce Spices and Return Beef
Sprinkle in the sweet paprika, smoked paprika (if using), and caraway seeds (optional). These spices are what define this German Goulash Recipe, giving it that unmistakable warm, earthy flavor. Immediately return the browned beef to the pot, stirring to coat the meat in the aromatic mixture.
Step 5: Add Liquids and Simmer
Pour in the beef broth and water, then add the bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 2 to 2½ hours. Stir occasionally and watch as the beef transforms into tender, fork-worthy bites, and the broth thickens into a luscious, flavorful sauce.
Step 6: Thicken and Add Brightness
If you want a thicker gravy, mix 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry. Stir this in during the last 15 minutes of cooking for a beautifully rich and velvety texture. Before serving, stir in red wine vinegar or lemon juice to brighten the flavors and balance the stew’s richness, finishing your German Goulash Recipe with a delicious lift.
How to Serve German Goulash Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a pop of color and a fresh herbal note that complements the stew’s hearty richness. For an extra touch of indulgence, a dollop of sour cream on top creates a silky contrast to the robust flavors.
Side Dishes
This German Goulash Recipe shines when paired with classic German staples like spaetzle or egg noodles, which soak up the luscious sauce beautifully. Mashed or boiled potatoes are another comforting option, providing a hearty base that lets the stew’s flavors truly stand out.
Creative Ways to Present
Serve the goulash in rustic bread bowls for a fun, interactive meal experience perfect for gatherings. Alternatively, layer it over creamy polenta for a fusion twist that adds creamy texture alongside the chunky stew. For a lighter presentation, try serving it atop buttered egg noodles with a side of steamed green beans.
Make Ahead and Storage
Storing Leftovers
Leftover German goulash tastes even better the next day as the flavors meld and deepen. Store it in an airtight container in the refrigerator for up to 3 days. This makes for a convenient and ready-to-enjoy meal when you want a quick comfort food fix.
Freezing
This stew freezes wonderfully. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for best texture and flavor retention.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of water or beef broth if the sauce has thickened too much in the fridge. Avoid microwaving if possible to keep the beef tender and the sauce silky.
FAQs
What cut of beef works best for German Goulash?
Beef chuck is ideal because it becomes tender and flavorful after slow simmering, making it perfect for this dish. Avoid lean cuts as they can dry out during cooking.
Can I make this recipe in a slow cooker?
Absolutely! After browning the beef and caramelizing the onions on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender.
Is there a way to make this dish gluten-free?
Yes! Simply skip the optional flour thickener or substitute it with cornstarch or a gluten-free flour blend. Also, be mindful of your choice of side dishes.
Can I add vegetables to the goulash?
Feel free to add vegetables like bell peppers or mushrooms mid-way through cooking for extra texture and nutrition. Just be aware they will soften quite a bit during the long simmer.
What wine pairs well with German Goulash?
A medium-bodied red like a Spätburgunder (Pinot Noir) or a fruity Merlot complements the rich, smoky flavors without overwhelming the dish.
Final Thoughts
I can’t recommend this German Goulash Recipe enough if you are looking for a genuine, homey meal that warms you from the inside out. With every spoonful, it brings together tradition, comfort, and rich, layered flavors that get better as they sit. Grab your biggest pot, gather these simple ingredients, and treat yourself and your loved ones to a truly special feast. You’ll soon find it becoming a beloved favorite in your recipe collection.
Print
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 (Rindergulasch) is a rich and hearty beef stew featuring tender chunks of beef simmered slowly with onions, garlic, paprika, and a savory broth. This traditional German comfort food is thick and robust, perfect for cold weather, and is typically served over spaetzle, egg noodles, or potatoes. The stew develops deep, satisfying flavors that only improve when made ahead.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tsp smoked paprika (optional)
- 1 tsp caraway seeds (optional)
- 2 cups beef broth
- 1 cup water
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
Optional Thickening and Flavor Enhancers
- 1 tbsp flour (optional, for thickening)
- 1 tbsp red wine vinegar or lemon juice (optional, for brightness)
Instructions
- Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. In batches, add the beef cubes and brown them on all sides to develop rich flavor. Transfer browned beef to a plate and set aside.
- Caramelize Onions: In the same pot, add the thinly sliced onions. Cook over medium heat until they become deeply golden and caramelized, which takes about 10 to 15 minutes. This step builds a sweet and savory base for the stew.
- Cook Garlic and Tomato Paste: Add the minced garlic and tomato paste to the caramelized onions. Cook and stir for about a minute to meld the flavors and deepen the tomato paste aroma.
- Add Spices and Return Beef: Stir in sweet paprika, smoked paprika (if using), and caraway seeds (if using). Return the browned beef cubes to the pot, mixing everything well.
- Add Liquids and Seasonings: Pour in the beef broth and water. Add the bay leaf, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- Simmer the Stew: Cover the pot and reduce the heat to low. Let the goulash simmer gently for 2 to 2½ hours, stirring occasionally, until the beef becomes fork-tender and the flavors meld beautifully.
- Thicken the Gravy (Optional): If a thicker consistency is preferred, mix 1 tablespoon of flour with 2 tablespoons of water to create a slurry. Stir it into the stew during the last 15 minutes of cooking and cook until thickened.
- Finish with Brightness: Just before serving, add 1 tablespoon of red wine vinegar or lemon juice to brighten and balance the flavors of the rich stew.
- Serve: Serve the German goulash hot over spaetzle, egg noodles, or boiled potatoes for a complete traditional meal.
Notes
- Goulash tastes even better the next day, so it’s ideal for making ahead and reheating.
- For enhanced depth of flavor, deglaze the pot with a splash of red wine after browning the beef and before adding the broth.
- Consider adding bell peppers or mushrooms for extra vegetables and texture.
