A rich, deeply flavored beef stew, German Goulash is my go-to when I want something hearty and satisfying. This traditional dish combines tender beef, caramelized onions, and a generous amount of paprika to create a comforting one-pot meal that only gets better the longer it simmers.
Why You’ll Love This Recipe
I love how this goulash fills the house with its warm, savory aroma as it slowly cooks on the stovetop. It’s the kind of meal that tastes like it took all day, yet requires only basic ingredients and a bit of patience. The melt-in-your-mouth beef, sweet onions, and smoky paprika come together in perfect harmony, and it’s naturally gluten-free. It’s ideal for cold days, lazy Sundays, or whenever I crave a big bowl of comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
900 g beef chuck, cut into 2.5 cm (1-inch) cubes
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil
3 large onions, thinly sliced
3 cloves garlic, minced
2 tbsp paprika (preferably Hungarian sweet paprika)
1 tsp caraway seeds
1 tbsp tomato paste
240 ml (1 cup) red wine (or beef broth for non-alcohol version)
960 ml (4 cups) beef broth
1 tsp dried marjoram
Directions
I start by seasoning the beef with salt and pepper. Then I heat some oil in a Dutch oven and brown the beef in batches, making sure to get a good sear. Once browned, I set the meat aside.
In the same pot, I add the sliced onions and cook them slowly until they’re soft and golden—this part builds a lot of flavor. I toss in the garlic and let it cook for another minute before stirring in the paprika, caraway seeds, and tomato paste. I give that a minute or two to become fragrant.
Next, I pour in the red wine, scraping the bottom of the pot to lift all the browned bits. I let the wine reduce by half, then I return the beef to the pot with its juices and pour in the broth. The marjoram goes in at this stage, and I bring everything to a simmer.
Once simmering, I cover the pot, lower the heat, and let it cook gently for 2 to 2½ hours. If I want the sauce thicker, I remove the lid and simmer for another 15–20 minutes before serving.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 2 hours 45 minutes
Total Time: 3 hours 10 minutes
Servings: 6
Calories: approx. 614 kcal per serving
Variations
Sometimes I like to switch things up by adding root vegetables like carrots or parsnips in the last hour of cooking. If I want it spicier, I use a mix of sweet and hot paprika. I’ve also tried it with pork shoulder instead of beef, and it worked beautifully. For a thicker, stew-like finish, I occasionally stir in a tablespoon of flour or cornstarch slurry near the end.
Storage/Reheating
Leftover goulash keeps really well. I store it in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day. To reheat, I warm it gently on the stovetop over low heat or microwave individual portions until hot. It also freezes great—I let it cool completely, then freeze in portions for up to 3 months.
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FAQs
What is the difference between German Goulash and Hungarian Goulash?
German Goulash tends to be thicker and more stew-like with a rich, savory flavor, often including wine and fewer vegetables. Hungarian Goulash is usually lighter, more soup-like, and often includes potatoes and peppers.
Can I make this in a slow cooker?
Yes, I brown the beef and onions first, then transfer everything to the slow cooker. I cook it on low for 8 hours or high for about 4–5 hours, until the beef is tender.
What cut of beef is best for goulash?
I always go with beef chuck—it has enough marbling to become tender and flavorful after a long simmer. Stew meat is a convenient alternative, but I like cutting my own cubes from a roast.
Can I make it ahead of time?
Absolutely. Goulash tastes even better the next day. I often make it a day ahead and reheat it before serving—it allows the flavors to develop more deeply.
What can I serve with German Goulash?
I usually serve it with crusty bread, mashed potatoes, or classic German egg noodles (Spätzle). It’s also great over rice or even buttered pasta.
Conclusion
German Goulash is the kind of dish that makes me slow down and savor the moment. It’s cozy, rich, and deeply satisfying, perfect for feeding a crowd or enjoying as leftovers throughout the week. Whether I’m serving it on a snowy evening or meal-prepping for busy days, this timeless stew never disappoints.
📖 Recipe:
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German Goulash
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and comforting German beef stew made with tender chunks of beef, caramelized onions, and a rich paprika-infused broth. Perfect for cold days or meal prepping, this naturally gluten-free dish gets better the longer it simmers.
Ingredients
900 g beef chuck, cut into 2.5 cm (1-inch) cubes
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil
3 large onions, thinly sliced
3 cloves garlic, minced
2 tbsp paprika (preferably Hungarian sweet paprika)
1 tsp caraway seeds
1 tbsp tomato paste
240 ml (1 cup) red wine (or beef broth)
960 ml (4 cups) beef broth
1 tsp dried marjoram
Instructions
- Season beef with salt and pepper.
- Heat oil in a Dutch oven and brown the beef in batches. Set aside.
- In the same pot, cook sliced onions over medium heat until soft and golden.
- Add minced garlic and cook for 1 minute.
- Stir in paprika, caraway seeds, and tomato paste. Cook for 1–2 minutes until fragrant.
- Pour in red wine and scrape up browned bits from the bottom. Let reduce by half.
- Return beef and its juices to the pot. Add beef broth and marjoram. Stir well.
- Bring to a simmer, cover, reduce heat, and cook gently for 2 to 2½ hours.
- Optional: To thicken sauce, uncover and simmer for an additional 15–20 minutes.
- Serve hot with your choice of side.
Notes
For a spicier version, use a mix of sweet and hot paprika.
Add carrots or parsnips in the last hour for more texture.
A tablespoon of flour or cornstarch slurry can help thicken the sauce.
Goulash tastes even better the next day.
Freezes well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 614
- Sugar: 6g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 145mg
