Classic German Goulash Recipe

Introduction

Classic German Goulash is a hearty and flavorful stew featuring tender beef simmered with onions, peppers, and a blend of aromatic spices. This comforting dish is perfect for cozy dinners and pairs beautifully with spaetzle or buttered noodles.

Ingredients

• 1½ pounds onions, chopped
• 2 tablespoons olive oil
• 2 pounds beef chuck roast or stew beef, cubed into 1 to 1½ inch 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 bouillon
• ½ cup dry red wine
• 1 bay leaf
• ¼ cup chopped fresh parsley

Instructions

1. Step 1: Place the oven rack in the center and preheat the oven to 325°F (163°C).
2. Step 2: Heat 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add the chopped onions and ½ teaspoon kosher salt. Cook, stirring occasionally, for 15-20 minutes until the onions are very tender and golden.
3. Step 3: Transfer the cooked onions to a separate dish and set aside.
4. Step 4: Season the cubed beef with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the beef to the Dutch oven and brown over medium-high heat for 5-10 minutes.
5. Step 5: Stir in the reserved onions, green pepper, diced tomato, minced garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Bring the mixture to a boil.
6. Step 6: Place the lid on the pot slightly askew to allow steam to escape. Transfer to the preheated oven and cook for 1½ hours, or until the beef is tender.
7. Step 7: Remove from the oven, garnish with chopped fresh parsley, and serve with spaetzle, buttered noodles, or potatoes.
8. Step 8: Slow Cooker Method: After browning the meat as in step 4, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. To thicken the stew, simmer uncovered for 45-60 minutes near the end of cooking.
9. Step 9: Stovetop Method: After bringing the stew to a boil in step 5, reduce heat to medium or medium-low. Cover the pot slightly askew and simmer for 1½ to 2 hours, stirring occasionally to prevent sticking.
10. Step 10: Instant Pot Method: Combine browned meat and other ingredients, seal the Instant Pot lid, and cook at high pressure for 35 minutes. Allow natural pressure release. To thicken, use the sauté function and simmer, stirring occasionally until stew thickens, about 10-15 minutes.

Tips & Variations

• Use sweet Hungarian paprika for a rich, authentic flavor. Smoked paprika can add a subtle smoky note if desired.
• For a richer taste, substitute beef broth with homemade stock.
• Add diced carrots or mushrooms for extra texture and flavor.
• Serve with traditional spaetzle, buttered egg noodles, or boiled potatoes for a complete meal.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of beef broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for German Goulash?

Yes, beef chuck roast or stew beef are ideal because they become tender when slow-cooked. You can also use brisket or short ribs, but cooking times may vary.

Is Hungarian Goulash spicy?

Traditional Hungarian Goulash is mildly spiced, relying on the sweetness of paprika rather than heat. You can add a pinch of cayenne pepper or hot paprika if you prefer a spicier version.

Classic German Goulash Recipe

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★★★★★

4.9 from 77 reviews

• Author: Simon
• Total Time: 1 hour 50 minutes (oven method, including prep)
• Yield: 6 servings 1x

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Description

Classic German Goulash is a rich and hearty beef stew featuring tender chunks of beef simmered with onions, paprika, and aromatic spices. This traditional dish is slow-cooked to perfection, allowing the flavors to meld beautifully, and is perfect for serving with spaetzle, buttered noodles, or potatoes. The recipe offers versatile cooking methods using the oven, slow cooker, stovetop, or Instant Pot for convenience.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1½ pounds onions, chopped
• ½ green pepper, chopped
• 3 cloves garlic, minced
• ½ tomato, seeded and diced (about 1/3 cup)
• ¼ cup chopped fresh parsley

Meat

• 2 pounds beef chuck roast or stew beef, cubed into 1 to 1 ½ inch pieces

Seasonings and Spices

• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 2 tablespoons sweet Hungarian paprika
• 2 teaspoons dried marjoram
• 1 teaspoon caraway seed
• 1 bay leaf

Liquids and Oils

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 cups beef broth or bouillon
• ½ cup dry red wine

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Instructions

1. Preheat Oven: Place the oven rack in the center of the oven and preheat to 325°F (163°C) to prepare for slow cooking your goulash.
2. Cook Onions: Heat 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add 1½ pounds chopped onions and ½ teaspoon kosher salt. Cook, stirring occasionally, for 15 to 20 minutes until the onions are very tender and golden brown.
3. Set Onions Aside: Transfer the cooked onions to a separate dish to keep warm while preparing the beef.
4. Brown Beef: Season 2 pounds beef chuck roast or stew beef with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the beef to the Dutch oven and brown over medium-high heat for 5 to 10 minutes until nicely seared on all sides.
5. Add Remaining Ingredients: Stir the reserved onions back into the pot along with ½ chopped green pepper, ½ seeded and diced tomato, 3 minced garlic cloves, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine, and 1 bay leaf. Mix to combine and bring to a boil.
6. Braise in Oven: Place the pot lid slightly askew to allow steam to escape, then transfer the covered pot to the preheated oven. Cook for 1½ hours, or until the beef is tender and flavors have melded beautifully.
7. Finish and Serve: Remove the pot from the oven and garnish with ¼ cup chopped fresh parsley. Serve the goulash hot with spaetzle, buttered noodles, or boiled potatoes for a traditional accompaniment.
8. Slow Cooker Option: After browning the meat, transfer all ingredients to a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. To thicken, remove the lid and simmer for 45 minutes to 1 hour to evaporate excess liquid before serving.
9. Stovetop Method: After bringing the goulash to a boil, reduce heat to medium or medium-low and cover the pot with the lid slightly ajar. Simmer gently for 1½ to 2 hours, stirring occasionally to prevent sticking or burning, until beef is tender.
10. Instant Pot Method: Brown the beef using the sauté function, then add all ingredients. Seal the lid and cook on high pressure for 35 minutes. Allow the pressure to release naturally. To thicken the sauce, use the sauté function to simmer and stir for about 10 to 15 minutes until the desired consistency is reached.

Notes

• Use a heavy Dutch oven or oven-safe pot for even heat distribution when cooking in the oven.
• Sweet Hungarian paprika is essential for authentic flavor but can be adjusted slightly if unavailable.
• Browning the beef well adds deep, rich flavor to the dish.
• The slow cooker method is convenient but may require extra simmering time to thicken the sauce.
• Red wine enhances the complexity, but it can be omitted or substituted with additional beef broth if preferred.
• Serve with traditional German sides such as spaetzle, buttered egg noodles, or boiled potatoes.
• Leftovers taste even better the next day as flavors continue to meld.
• For a gluten-free version, ensure beef broth and tomato paste are gluten-free, and serve with gluten-free noodles or potatoes.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes (oven); 6-8 hours (slow cooker); 35 minutes (Instant Pot); 1½-2 hours (stovetop)
• Category: Main Dish
• Method: Baking
• Cuisine: German

Keywords: German goulash, beef stew, Hungarian paprika, traditional German recipe, slow-cooked beef, comfort food, beef chuck stew, paprika stew