What is German Goulash?
German goulash is a traditional and delicious beef stew. It’s made with delicious ingredients that are simmered very slowly to develop deep flavors. It’s so delicious!
Unlike Hungarian goulash, which has potatoes and a variety of lots of different vegetables, German goulash is simpler, and is mainly made out of beef, onions, and paprika.
The result is super delicious, very tender goulash filled with meat, that’s perfect for pairing with sides like dumplings or crusty bread.
Why I Love This Recipe?
I love this authentic German goulash recipe, because is super easy to make with just a few simple ingredients.
The long simmering allows the flavors to all come together, and create delicious, melt in your mouth texture in the beef. Yummy.
With the rich and warming taste, it’s the perfect meal for cold weather days. It’s also a perfect choice for a cozy family dinner. You can make it on the stovetop, or even in a slow cooker for added convenience!
Key Ingredients & Substitutions for German Goulash
Beef Chuck: The ideal cut for goulash, as it becomes tender with slow cooking. Beef stew meat can also be used if chuck is unavailable.
Red Wine: Adds depth to the sauce. Substitute with beef broth for a non-alcoholic version.
Paprika: Both sweet and smoky paprika can be used, with Hungarian paprika providing the most authentic taste.
Caraway Seeds: Adds a warm, slightly nutty flavor. If unavailable, fennel seeds are a good substitute.
Marjoram: Traditional in German goulash, though thyme or oregano can be used if needed.
Beef Broth: Enhances the meat flavor; opt for a rich, low-sodium broth to control saltiness.
Tomato Paste: Adds richness and balances the flavors of the sauce.
Equipment You’ll Need
- Dutch Oven or Heavy-Bottomed Pot: For even heat distribution, allowing the meat to cook thoroughly.
- Wooden Spoon: For stirring and deglazing.
- Ladle: Makes it easy to serve this hearty stew.
- Slow Cooker (optional): For a convenient, hands-off cooking method.
Step-by-Step Instructions for Perfect German Goulash
Step 1: Prepare and Brown the Beef
- Season and Sear the Beef: Pat 2 lbs of beef chuck dry and cut into 1-inch cubes. Season with salt and pepper. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
Step 2: Build the Flavor Base
- Sauté the Onions: In the same pot, add 3 large onions (thinly sliced) and cook over medium heat until softened and golden, about 10 minutes. Stir in 3 minced garlic cloves and cook until fragrant.
- Add Seasonings and Tomato Paste: Stir in 2 tablespoons of paprika, 1 teaspoon of caraway seeds, and 1 tablespoon of tomato paste. Cook for 1-2 minutes until the spices are fragrant.
Step 3: Deglaze and Simmer
- Deglaze with Red Wine: Pour in 1 cup of red wine, scraping the bottom of the pot to release browned bits. Let it simmer until the wine reduces by half.
- Add Broth and Simmer: Add 4 cups of beef broth, the browned beef, and 1 teaspoon of marjoram. Bring to a simmer, then reduce the heat, cover, and cook for 2-2.5 hours until the beef is fork-tender.
Step 4: Adjust Seasoning and Serve
- Check Seasoning: Taste and adjust with salt and pepper as needed. For a thicker sauce, let it simmer uncovered for an additional 15-20 minutes.
Expert Tips for the Best German Goulash
Don’t Rush the Onions: Cooking the onions slowly until golden adds a natural sweetness and depth to the goulash.
Simmer Slowly: Low and slow cooking makes the beef tender and allows the flavors to develop fully.
Use Good Quality Paprika: A rich, authentic paprika is key to this dish’s flavor. Hungarian paprika works best if you can find it.
Serving Suggestions
Serve this hearty German goulash with traditional sides like:
- Spaetzle: German egg noodles that absorb the flavorful sauce.
- Mashed Potatoes: A creamy base that pairs well with the rich goulash.
- Crusty Bread: Perfect for soaking up the delicious sauce.
- Red Cabbage Salad: Adds a fresh contrast to the richness of the goulash.
Make-Ahead and Storage
Make-Ahead: This goulash can be made a day in advance, allowing the flavors to deepen overnight in the refrigerator.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: German goulash freezes well. Store in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Print
Authentic German Goulash Recipe
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
Description
An authentic German goulash that’s deeply flavorful, made with tender beef, onions, and paprika for a comforting, traditional dish.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 3 large onions, thinly sliced
- 2 bell peppers (yellow and red – optional)
- 3 cloves garlic, minced
- 2 tbsp paprika (preferably Hungarian)
- 1 tsp caraway seeds
- 1 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 tsp dried marjoram
Instructions
- Sear the Beef: Season beef with salt and pepper. Heat oil in a Dutch oven, brown beef on all sides, then set aside.
- Cook the Onions: In the same pot, add onions and cook until golden. Stir in garlic and cook until fragrant. Add chopped bell peppers, mix and sauté for 3 minutes.
- Add Seasonings: Add paprika, caraway seeds, and tomato paste. Cook for 1-2 minutes.
- Deglaze with Wine: Add red wine, scraping up browned bits. Simmer until wine reduces by half.
- Add Broth and Beef: Add broth, browned beef, and marjoram. Bring to a simmer, then cover and cook on low for 2-2.5 hours until beef is tender.
- Adjust and Serve: Taste and adjust seasoning as needed. Serve hot with your favorite sides.
Notes
Alternative Cooking Methods: Try using a slow cooker or instant pot for a hands-off approach.
Add Vegetables: Carrots, potatoes, or bell peppers can be added for extra flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main dish
- Cuisine: German
Nutrition
- Calories: 614
- Fat: 36g
- Carbohydrates: 16g
- Protein: 47g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions (FAQ)
Can I make German goulash in a slow cooker?
Yes! After searing the beef and onions, transfer everything to a slow cooker and cook on low for 6-8 hours.
What’s the difference between German and Hungarian goulash?
German goulash is typically a simpler beef stew with fewer vegetables, focusing on beef, onions, and paprika, while Hungarian goulash often includes potatoes and other vegetables.
Can I freeze leftovers?
Absolutely. Goulash freezes well and can be stored in freezer-safe containers for up to 3 months.
