If you’re craving a hearty, comforting meal filled with rich, smoky flavors, this German Goulash Recipe is exactly what your kitchen needs. Imagine tender beef chunks slowly simmered in a fragrant sauce made with sweet and smoked paprika, caramelized onions, and a touch of red wine for depth. It’s a dish that warms you from the inside out, perfect for cozy dinners or weekend family gatherings. Simple ingredients come together to create a memorable, soul-satisfying stew that brings the best of traditional German cooking right to your table.
Ingredients You’ll Need
Gathering the right ingredients is key for making a delicious German goulash. Each one plays an essential role, from building deep flavor layers to creating that perfect thick, luscious sauce.
- 2 lbs beef chuck, cut into 1-inch cubes: The star of the dish, beef chuck becomes beautifully tender and flavorful when slow-cooked.
- 2 tbsp vegetable oil: Helps to brown the beef and caramelize the onions for those rich, smoky notes.
- 2 large onions, finely chopped: Slowly cooked until golden, onions add sweetness and body to the sauce.
- 2 cloves garlic, minced: Adds aromatic depth, balancing the sweetness of the onions and the warmth of the paprika.
- 2 tbsp tomato paste: Concentrates the acidity and richness in the stew, rounding out the flavor.
- 2 tbsp sweet paprika: This traditional spice gives the goulash its characteristic vibrant color and mild sweetness.
- 1 tsp smoked paprika: Brings a gentle smokiness that elevates the dish’s depth and authenticity.
- 1 tsp caraway seeds (optional): Adds a subtle, unique licorice-like aroma that’s traditional in German cuisine.
- 1/2 tsp dried marjoram: Offers an herbal note that complements the meat and spices beautifully.
- 1/2 tsp black pepper: A touch of warmth and heat to balance the flavors.
- 1 tsp salt (or to taste): Enhances all the flavors and makes sure nothing tastes flat.
- 1/4 cup red wine (optional): Adds acidity and complexity, perfect for deglazing and enriching the sauce.
- 3 cups beef broth: The liquid base that braises the beef, creating a deeply flavorful stew.
- 2 bay leaves: Infuse the goulash with gentle herbal fragrance as it simmers.
How to Make German Goulash Recipe
Step 1: Brown the Beef
Start by heating the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches so they get a nice, even crust without overcrowding the pot. This step is crucial because those browned bits stuck to the pan add incredible flavor to your goulash. Set the browned beef aside once done.
Step 2: Caramelize the Onions
Using the same pot, add the chopped onions and cook them low and slow until they become deeply golden and soft, about 10 to 12 minutes. Stir frequently to prevent burning. This slow caramelization transforms the onions from sharp to sweet, building the stew’s rich flavor base.
Step 3: Bloom the Spices
Add the minced garlic, tomato paste, sweet paprika, smoked paprika, caraway seeds, dried marjoram, salt, and black pepper to the onions. Cook this mixture for 1 to 2 minutes, stirring constantly. This helps bloom the spices, intensifying their flavors and infusing the oil and onions with that signature paprika punch.
Step 4: Deglaze and Combine
If you’re using red wine, pour it in now to deglaze the pot, scraping up all those browned bits stuck to the bottom. Let the wine reduce slightly, then return the browned beef to the pot. Pour in the beef broth and add the bay leaves. Bring everything to a gentle simmer.
Step 5: Slow Simmer to Tenderness
Lower the heat, cover the pot, and allow the goulash to simmer gently for 2 to 2.5 hours. Stir occasionally to prevent sticking. The long simmer breaks down the beef chuck, turning it utterly tender, while the sauce thickens and develops layers of mouthwatering flavor. Remember to remove the bay leaves before serving.
How to Serve German Goulash Recipe
Garnishes
A sprinkle of fresh parsley or a dollop of sour cream can brighten up the rich goulash and add a lovely creaminess that contrasts the spicy paprika stew. These simple garnishes make the dish feel even more special without overpowering the core flavors.
Side Dishes
German goulash pairs beautifully with a variety of sides. Classic options include egg noodles, spaetzle, or fluffy mashed potatoes that soak up every drop of the savory sauce. If you prefer, a crusty bread also works perfectly for dipping.
Creative Ways to Present
For a fun twist, serve your goulash over creamy polenta or even roasted root vegetables to add texture and color. Present it in rustic bowls with warm bread on the side to create a cozy, inviting meal experience that everyone will remember.
Make Ahead and Storage
Storing Leftovers
Leftover German goulash tastes even better the next day after the flavors have melded further. Store it in an airtight container in the refrigerator for up to 3 days, and you’ll have a ready-made, flavorful meal waiting for you.
Freezing
This goulash freezes wonderfully. Place cooled portions in freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking. You can add a splash of broth or water if the sauce has thickened too much. Microwave reheating works too but be sure to stir often for even warming.
FAQs
Can I use a different cut of beef in this German Goulash Recipe?
Absolutely! While beef chuck is preferred for its tenderness and flavor when braised, you can also use beef brisket or stew meat. Just ensure it’s a cut suitable for slow cooking to achieve that melt-in-your-mouth texture.
Is caraway seed necessary?
Caraway seeds add a subtle herbal note that’s traditional in German cooking, but if you’re not a fan or don’t have any on hand, you can leave them out without sacrificing too much flavor.
Can I make this dish in a slow cooker?
Yes! After browning the beef and sautéing onions and spices, transfer all ingredients to a slow cooker. Cook on low for about 6 to 8 hours until the beef is tender. This makes it a convenient option for busy days.
How do I thicken the sauce if it’s too thin?
If your goulash sauce is thinner than you like, uncover the pot during the last 30 minutes of cooking to let it reduce. Alternatively, stir in a cornstarch slurry (a mix of cornstarch and water) at the very end and cook until thickened.
Is this recipe gluten-free?
The stew itself is naturally gluten-free. Just take care to serve it with gluten-free sides such as rice or gluten-free noodles if you need to avoid gluten entirely.
Final Thoughts
This German Goulash Recipe is one of those dishes that feels like a warm hug on a plate. It’s straightforward to prepare yet bursting with rich, comforting flavors that only improve with time. Whether you’re feeding a crowd or wanting a satisfying solo meal, this goulash delivers every time. So grab your Dutch oven and get ready to fill your kitchen with the irresistible aroma of this traditional German delight!
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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
This traditional German Goulash recipe features tender beef chuck simmered in a rich, paprika-infused sauce with aromatic spices and a depth of flavor from garlic, onions, and optional red wine. Perfectly braised on the stovetop, it makes a hearty and comforting main course ideal for serving with egg noodles, spaetzle, mashed potatoes, or crusty bread.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds (optional)
- 1/2 tsp dried marjoram
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 cup red wine (optional)
- 3 cups beef broth
- 2 bay leaves
Instructions
- Brown the Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, cooking each batch for about 3 to 4 minutes until nicely seared. Remove the browned beef and set aside.
- Sauté Onions: Using the same pot, add the finely chopped onions and cook over medium heat until they turn deeply golden, about 10 to 12 minutes, stirring frequently to avoid burning.
- Add Aromatics and Spices: Stir in minced garlic, tomato paste, sweet paprika, smoked paprika, caraway seeds if using, dried marjoram, salt, and black pepper. Cook everything together for 1 to 2 minutes to bloom the spices and deepen the flavor.
- Deglaze the Pot: Pour in the red wine, if using, to deglaze the pot. Scrape the bottom with a wooden spoon to release browned bits for added richness.
- Simmer the Goulash: Return the browned beef to the pot. Add beef broth and bay leaves. Bring everything to a simmer, then cover and reduce the heat to low.
- Braise: Let the goulash gently simmer on low heat for 2 to 2.5 hours, or until the beef is tender and the sauce is rich and flavorful.
- Finish and Serve: Remove the bay leaves before serving. For a thicker sauce, uncover the pot during the last 30 minutes of cooking or stir in a cornstarch slurry at the end. Enjoy with your preferred side such as egg noodles, spaetzle, mashed potatoes, or crusty bread.
Notes
- Serve with egg noodles, spaetzle, mashed potatoes, or crusty bread for a complete meal.
- For a thicker sauce, uncover the goulash during the last 30 minutes of cooking or add a cornstarch slurry at the end.
- Goulash tastes even better the next day once the flavors have melded further.
- If you need this dish gluten-free, serve it with gluten-free sides like gluten-free noodles or potatoes.
