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German Goulash

Featured in Comforting Soups & Stews.

This German Goulash transforms chuck beef into melt-in-your-mouth tender morsels through careful preparation and slow cooking. The recipe builds layers of flavor starting with seasoned and browned beef, then adding aromatic vegetables, sweet paprika, and a rich blend of wine and beef broth. What makes this version special is its authentic combination of herbs and spices - caraway seeds, marjoram, and rosemary create a distinctly German profile, while the addition of red wine vinegar adds brightness to the rich sauce. Though it takes over 3 hours to prepare, most of that is hands-off simmering time, resulting in an incredibly tender and flavorful stew.
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Mina cooking in her kitchen
Updated on Fri, 17 Jan 2025 04:09:30 GMT
Rich and hearty German goulash with tender beef and a flavorful paprika sauce. Pin it
Rich and hearty German goulash with tender beef and a flavorful paprika sauce. | lastminrecipes.com

There's something magical about German Goulash that takes me back to my grandmother's kitchen - the way the aroma of slowly simmering beef and rich spices fills every corner of the house. This isn't just a stew; it's a labor of love that transforms humble ingredients into a soul-warming meal that gets better with each passing day.

I've been making this recipe for over a decade, and every time I serve it, guests lean in to ask for the secret. The truth is, it's all about patience and respecting each step of the process.

Essential Ingredients

  • Beef chuck: Look for well-marbled pieces; this fat is crucial for tenderness
  • Red wine: Choose a dry variety you'd enjoy drinking; the flavor concentrates as it cooks
  • Better Than Bouillon: The paste form provides richer flavor than cubes or powder
  • Sweet paprika: Hungarian if possible; it's the backbone of authentic flavor
  • Yellow onions: Their natural sweetness balances the savory elements
  • Caraway seeds: These add a subtle earthy note that's quintessentially German
  • Fresh garlic: Whole cloves, never pre-minced, for the best flavor
  • Bay leaves: Fresh or dried, they add depth to long-cooked dishes
Authentic German goulash, a comforting stew perfect for cold days. Pin it
Authentic German goulash, a comforting stew perfect for cold days. | lastminrecipes.com

Detailed Cooking Instructions

Step 1:
Begin by cutting your beef chuck into uniform 1.5-inch cubes, ensuring even cooking. Pat them completely dry with paper towels - this is crucial for proper browning.
Step 2:
Heat a heavy-bottomed Dutch oven over medium-high heat until it's properly hot. Add a thin layer of oil - you should see it shimmer.
Step 3:
Working in small batches, brown the meat on all sides until you achieve a deep mahogany crust. Don't overcrowd the pan - this is where patience pays off.
Step 4:
Remove the browned meat and start building your flavor base with diced onions in the same pot, scraping up those precious brown bits.
Step 5:
Once the onions are translucent, add minced garlic and cook just until fragrant, about 30 seconds.
Step 6:
Now comes the magic - deglaze with red wine, scraping the bottom to incorporate all those flavorful bits into your sauce.
Step 7:
Return the meat to the pot along with Better Than Bouillon, paprika, and other seasonings.
Step 8:
Bring to a gentle simmer, then reduce heat to maintain just tiny bubbles breaking the surface.
Step 9:
Let it cook undisturbed for 2-3 hours, only stirring occasionally to prevent sticking.

My first attempt at German Goulash was a disaster - I rushed the process and ended up with tough meat. Now I know the secret lies in those hours of gentle simmering.

German goulash, a traditional recipe with beef, onions, and a savory sauce. Pin it
German goulash, a traditional recipe with beef, onions, and a savory sauce. | lastminrecipes.com

Chef's Helpful Tips

After years of perfecting this recipe, I've learned that German Goulash is more than just dinner - it's a celebration of how time, patience, and quality ingredients can create something truly extraordinary. The way the tender beef and rich gravy come together makes every minute of preparation worth it.

Frequently Asked Questions

→ How do I know when the beef is done?
The beef should be fork-tender after about 2 to 2.5 hours of simmering.
→ Why brown the meat in batches?
Browning in batches ensures each piece gets properly seared without overcrowding the pot.
→ Can I make this ahead?
Yes, the flavor actually improves if made a day ahead and reheated.
→ What if the broth gets too thick?
Add more beef broth or water to thin it to a gravy-like consistency.
→ What cut of beef works best?
Beef chuck cut into 1-inch cubes works best for this recipe.

Traditional German Goulash Recipe

A rich beef stew slowly simmered with paprika, red wine, and aromatic herbs until the meat is melt-in-your-mouth tender.

Prep Time
25 Minutes
Cook Time
165 Minutes
Total Time
190 Minutes
By: Mina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: German

Yield: 6 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Meat

01 3 pounds beef chuck, cut into 1 inch cubes

→ Vegetables

02 2 cups onions, chopped
03 4 cloves garlic, minced
04 2 medium carrots, peeled and cut into 1/2 inch pieces
05 1 medium red bell pepper, cut into 1 inch pieces
06 1 medium orange bell pepper, cut into 1 inch pieces

→ Liquids & Seasonings

07 1/4 cup vegetable oil
08 1 1/2 cups red wine
09 3 cups beef broth
10 1 tablespoon beef flavored Better Than Bouillon
11 1/4 cup tomato paste
12 1 tablespoon red wine vinegar

→ Spices & Herbs

13 2 teaspoons salt, divided
14 3/4 teaspoon black pepper, divided
15 1 1/2 tablespoons sweet paprika
16 1 teaspoon dried caraway seeds
17 2 teaspoons ground marjoram
18 1/2 teaspoon dried rosemary
19 2 bay leaves
20 3 tablespoons parsley
21 1 tablespoon all-purpose flour

Instructions

Step 01

Toss beef with 1 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Let sit 15 minutes.

Step 02

Heat 2 tablespoons oil over medium-high heat. Brown beef in batches, removing to plate. Leave 2 tablespoons oil in pot.

Step 03

Reduce heat to medium-low. Saute onion 4-5 minutes until softening. Add garlic and cook 1 minute.

Step 04

Sprinkle paprika and flour over onions and garlic. Saute over medium heat, stirring constantly, for 1 minute.

Step 05

Add wine and bring to boil, scraping bottom. Add broth, bouillon, tomato paste, spices, vinegar, remaining salt and pepper.

Step 06

Return beef and juices to pot. Bring to boil, reduce heat and simmer uncovered 2-2.5 hours until beef is fork-tender.

Step 07

Add carrots and peppers, simmer 20 minutes until tender. Adjust thickness with broth if needed. Season to taste, garnish with parsley and serve.

Notes

  1. Broth should be gravy-like consistency
  2. Can thin sauce with additional broth or water if needed
  3. Monitor heat when browning meat to prevent burning fond

Tools You'll Need

  • Large pot or Dutch oven
  • Large mixing bowl
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 614
  • Total Fat: 36 g
  • Total Carbohydrate: 16 g
  • Protein: 47 g