German Goulash

This German Goulash is a hearty and deeply flavorful stew that I love making on cool evenings. The combination of tender beef, sweet onions, and a rich paprika-infused sauce creates a comforting dish that tastes even better the next day. Slow-cooked to perfection, it fills my kitchen with an irresistible aroma that always reminds me of classic European comfort food.

Why You’ll Love This Recipe

I love this recipe because it’s a true one-pot wonder. The beef becomes melt-in-your-mouth tender while the paprika and herbs infuse the sauce with layers of warmth and flavor. It’s perfect for family dinners or when I want to impress guests with something rustic yet elegant. Plus, it freezes beautifully, so I often make a big batch to enjoy later.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ pounds onions chopped
2 tablespoons olive oil
2 pounds beef chuck roast or stew beef cubed into 1 to 1 1/2″ pieces
½ green pepper chopped
3 cloves garlic minced
½ tomato seeded and diced, (about 1/3 cup)
1 teaspoon kosher salt divided
½ teaspoon black pepper
2 tablespoons sweet Hungarian paprika
2 teaspoons dried marjoram
1 teaspoon caraway seed
2 tablespoons tomato paste
2 cups beef broth or bouillion
½ cup dry red wine
1 bay leaf
¼ cup chopped fresh parsley

Directions

1. I start by heating the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2. I add the chopped onions and sauté them for about 8–10 minutes until they become soft and lightly golden.
3. I add the beef cubes to the pot, season them with half of the salt and pepper, and brown them on all sides.
4. Once browned, I stir in the green pepper, garlic, and diced tomato, cooking for another 2–3 minutes.
5. I sprinkle in the paprika, marjoram, and caraway seed, stirring constantly for about 1 minute to bloom the spices.
6. I mix in the tomato paste until it’s well incorporated and coats the beef evenly.
7. I pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot for extra flavor.
8. I add the bay leaf and the remaining salt, then bring everything to a gentle simmer.
9. I reduce the heat to low, cover the pot, and let it cook slowly for about 1½ to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
10. I remove the bay leaf, adjust seasoning if needed, and stir in the fresh parsley right before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 20 minutes to prepare and 2 hours to cook, for a total of roughly 2 hours and 20 minutes.

Variations

Sometimes I add diced carrots or potatoes for a heartier version, or mushrooms for an earthy flavor. When I want a thicker sauce, I let it simmer uncovered for the last 15 minutes. For a smoky twist, I use a mix of sweet and smoked paprika.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. To reheat, I warm it gently on the stove over medium-low heat until hot, adding a splash of broth if the sauce has thickened too much. For longer storage, I freeze it for up to 3 months and thaw it overnight in the fridge before reheating.

FAQs

What cut of beef works best for German Goulash?

I prefer beef chuck roast because it becomes incredibly tender after slow cooking, but stew beef also works well.

Can I make this in a slow cooker?

Yes, I brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Do I have to use red wine?

No, I can skip the wine and use extra beef broth for a non-alcoholic version, though the wine adds depth.

Can I make this ahead of time?

Yes, I often make it a day ahead since the flavors improve after resting overnight.

What should I serve with German Goulash?

I love serving it with egg noodles, spaetzle, mashed potatoes, or a thick slice of crusty bread to soak up the sauce.

How can I thicken the sauce?

If I want a thicker sauce, I simmer it uncovered for 10–15 minutes or stir in a teaspoon of flour or cornstarch slurry.

Can I use ground beef instead of cubed beef?

Yes, but it becomes more like a quick goulash. The texture and depth of flavor are richer with cubed beef.

What kind of paprika should I use?

Sweet Hungarian paprika gives the most authentic flavor, though I sometimes add a little smoked paprika for a deeper taste.

Can I add sour cream to the goulash?

Yes, I stir in a spoonful of sour cream before serving for a creamier texture and tangy flavor.

How long does it keep in the freezer?

It keeps well in the freezer for up to 3 months when stored properly in airtight containers.

Conclusion

I love how this German Goulash transforms simple ingredients into a rich, hearty stew full of warmth and depth. The tender beef, aromatic spices, and velvety sauce make it the perfect comfort food for cold days or cozy family dinners. Every time I make it, it reminds me why slow-cooked classics like this never go out of style.

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