If you are craving a warm, comforting meal that fills your kitchen with an irresistible aroma, you will absolutely love this German Goulash Recipe. It is a traditional beef stew bursting with rich paprika flavors and tender chunks of beef chuck that melt in your mouth after slow simmering. This dish perfectly balances smoky, savory, and slightly tangy notes, making it a timeless classic that’s as satisfying to make as it is to devour. Whether you’re cooking for family or friends, this German Goulash Recipe will quickly become a beloved favorite in your home.
Ingredients You’ll Need
The beauty of this German Goulash Recipe lies in its simple yet powerful ingredients. Each component is essential, contributing layers of texture, flavor, and color that come together in a hearty, soulful stew.
- Vegetable oil: Perfect for searing the beef to lock in juices and develop a deep, caramelized flavor.
- Beef chuck (2 pounds, cut into 1-inch cubes): This cut is ideal for slow cooking, becoming tender and infused with spices.
- Large onions (2, sliced): Onions release natural sweetness as they cook down, creating a rich base for the stew.
- Garlic cloves (2, minced): Garlic adds a subtle pungency that rounds out the depth of flavor.
- Tomato paste (2 tablespoons): Gives the stew a robust, tangy complexity and adds a lovely reddish hue.
- Sweet paprika (2 teaspoons): The star spice that defines the dish’s signature smoky and slightly sweet taste.
- Smoked paprika (½ teaspoon): Adds a whisper of smokiness that enhances the savory character.
- Caraway seeds (½ teaspoon, optional): For a subtle nutty and licorice tone that complements the rich beef.
- Salt (1 teaspoon): Enhances all the flavors beautifully.
- Black pepper (½ teaspoon): Adds a mild kick without overpowering.
- Beef broth (2 cups): Provides a flavorful liquid base that simmers into a luscious sauce.
- Water (1 cup): Helps balance the thickness during cooking.
- Red wine vinegar or apple cider vinegar (1 tablespoon): Brings a bright, tangy contrast to the rich stew.
- Bay leaf (1): Infuses an aromatic fragrance that lingers in every bite.
How to Make German Goulash Recipe
Step 1: Sear the Beef
Start by heating the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, which helps them brown perfectly. Sear the pieces on all sides until they develop a browned crust—this locking in of flavors is essential for that deep, rich taste you want in your goulash. Once browned, remove the beef and set it aside for later.
Step 2: Cook the Onions and Garlic
Lower the heat to medium and add the sliced onions to the same pot. Cook for about 8 to 10 minutes, stirring often, until the onions soften and take on a beautiful golden color. This slow cooking releases their natural sweetness. Add the minced garlic and cook for an additional minute to let its aroma infuse the mix without burning it.
Step 3: Add Spices and Tomato Paste
Now, stir in the tomato paste along with sweet paprika, smoked paprika, caraway seeds if using, salt, and black pepper. Cooking these spices together for 2 to 3 minutes allows their flavors to awaken fully, creating the signature smoky and savory base that defines this German Goulash Recipe. You’ll notice the wonderful fragrance filling your kitchen at this stage!
Step 4: Combine Beef and Liquid Ingredients
Return the seared beef to the pot and pour in the beef broth, water, and vinegar. Toss in the bay leaf for an unmistakable aromatic touch. Stir everything together gently, bringing it to a simmer. This combination of broth and vinegar will tenderize the meat while balancing the hearty flavors.
Step 5: Simmer to Perfection
Cover the pot and reduce the heat to low. Let the goulash simmer gently for 2 to 2½ hours. This slow cooking process is the magic behind tender beef and a thickened sauce. If you prefer a thicker sauce, uncover the pot during the last 30 minutes of cooking or stir in a cornstarch slurry. When the beef is fork-tender and the flavors have melded exquisitely, your German Goulash Recipe is ready to serve!
How to Serve German Goulash Recipe
Garnishes
Brighten up your bowl with a sprinkle of fresh chopped parsley or a dollop of sour cream. Both add a lovely contrast in color and a creamy touch that complements the rich, smoky stew beautifully. A few paprika flakes on top can also enhance the presentation and flavor.
Side Dishes
This German Goulash Recipe shines when paired with classic sides like buttered egg noodles, soft spaetzle, creamy mashed potatoes, or even crusty bread to soak up every bit of that luscious sauce. Each option brings its own texture and warmth, making every bite satisfying and indulgent.
Creative Ways to Present
For a unique twist, serve the goulash over a bed of polenta or roasted root vegetables. You can even stuff it inside a hollowed-out bread bowl for a rustic, crowd-pleasing presentation. The stew’s vibrant color and hearty chunks make it visually appealing and inviting no matter how you plate it.
Make Ahead and Storage
Storing Leftovers
German Goulash Recipe tastes even better the next day as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing you to enjoy this comforting dish again with ease.
Freezing
If you want to keep it longer, this stew freezes beautifully. Portion the goulash into freezer-safe bags or containers and freeze for up to 3 months. Just be sure to cool it thoroughly before freezing to maintain the best texture and flavor.
Reheating
To reheat, gently warm the goulash on the stove over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to loosen it up. Avoid microwaving straight from frozen as slow reheating helps preserve the beef’s tenderness and the sauce’s richness.
FAQs
What cut of beef is best for German goulash?
The best choice is beef chuck, cut into 1-inch cubes. It’s perfect for slow cooking because it becomes tender and flavorful without drying out.
Can I make this recipe in a slow cooker?
Absolutely! After searing the beef and cooking the onions and spices on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours for tender results.
Is this dish spicy?
Traditional German goulash is mildly spiced and focuses on the sweet and smoky flavors of paprika rather than heat. You can adjust the paprika or add chili flakes for extra kick if you like.
Can I substitute the vinegar?
Yes, red wine vinegar or apple cider vinegar both work well to provide that subtle acidity that brightens the stew’s richness. Avoid using balsamic vinegar as it may alter the flavor too much.
What if I want a thicker sauce?
To thicken the sauce, uncover the pot during the last 30 minutes to let it reduce or stir in a small cornstarch slurry (cornstarch mixed with water) gently until the sauce reaches your preferred consistency.
Final Thoughts
There is something truly comforting and soul-satisfying about making and sharing this German Goulash Recipe. It’s the kind of meal that invites everyone around the table to slow down, savor bold flavors, and create lasting memories. Whether it’s a special occasion or a cozy weeknight dinner, give this recipe a try—your kitchen and your taste buds will thank you for it!
Print
German Goulash Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: German
- Diet: Gluten Free
Description
This traditional German Goulash is a hearty and flavorful stew featuring tender beef chuck slow-simmered with onions, garlic, and a fragrant blend of sweet and smoked paprika. Perfect for cozy dinners, this dish offers a rich sauce enhanced by vinegar and optional caraway seeds, served best with egg noodles, spaetzle, mashed potatoes, or crusty bread.
Ingredients
Meat and Oil
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
Vegetables and Aromatics
- 2 large onions, sliced
- 2 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons tomato paste
- 2 teaspoons sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon caraway seeds (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Liquids
- 2 cups beef broth
- 1 cup water
- 1 tablespoon red wine vinegar or apple cider vinegar
Instructions
- Heat the oil and sear the beef: In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Add beef cubes in batches, searing on all sides until nicely browned. Remove browned beef and set aside.
- Cook the onions: Reduce heat to medium and add sliced onions to the same pot. Cook 8–10 minutes, stirring often, until onions soften and turn golden brown.
- Add garlic: Stir in minced garlic and cook for 1 more minute until fragrant.
- Incorporate spices and tomato paste: Add tomato paste, sweet paprika, smoked paprika, optional caraway seeds, salt, and black pepper to the onions and garlic. Cook 2–3 minutes, stirring, until the mixture releases its aroma.
- Return beef and add liquids: Put the seared beef back into the pot. Pour in beef broth, water, vinegar, and add the bay leaf. Stir gently to combine.
- Simmer the goulash: Bring the stew to a gentle simmer. Cover the pot and reduce heat to low. Let simmer gently for 2 to 2½ hours until the beef is very tender and the sauce has thickened slightly.
- Finish and serve: Remove the bay leaf. For a thicker sauce, uncover and simmer for the last 30 minutes or optionally stir in a cornstarch slurry. Serve hot with egg noodles, spaetzle, mashed potatoes, or crusty bread.
Notes
- Serve with egg noodles, spaetzle, mashed potatoes, or crusty bread.
- For a thicker sauce, uncover the pot during the last 30 minutes of cooking or stir in a cornstarch slurry.
- This dish tastes even better the next day after flavors have melded.
- Omitting pasta or bread sides makes this recipe gluten-free.
