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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Set Onions Aside: Transfer the cooked onions to a separate dish to keep warm while preparing the beef.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
