German Goulash Recipe

If you are craving a comforting, rich, and hearty stew that warms the soul, this German Goulash Recipe is an absolute must-try. Combining tender cubes of beef chuck, vibrant bell peppers, and a perfect blend of spices, this dish melds deep, smoky paprika flavors with a luscious red wine-infused sauce. Whether you’re looking to impress family or enjoy a cozy evening, this recipe hits all the right notes with its balance of robust taste, satisfying texture, and wonderful aroma that fills your kitchen from the very first simmer.

Ingredients You’ll Need

The beauty of this German Goulash Recipe lies in its simplicity and carefully chosen ingredients. Each item plays a vital role, from the hearty beef chuck that delivers tender chunks, to the sweet paprika that gives the stew its signature color and warmth, and the fresh vegetables that add wonderful texture and brightness.

• 3 pounds beef chuck: Cut into 1-inch cubes, this is the star that provides rich flavor and tender meatiness.
• 2 teaspoons salt (divided): Essential for seasoning and bringing out the natural flavors.
• 3/4 teaspoon black pepper (divided): Adds a gentle heat and depth without overpowering.
• 1/4 cup vegetable oil: For browning the beef and sautéing the aromatics to perfection.
• 2 cups onions (chopped): Provides sweetness and a soft base that melds into the sauce.
• 4 cloves garlic (minced): Deliver savory aroma and punchy flavor.
• 1 1/2 tablespoon sweet paprika: The soul of this dish, bringing rich smoky sweetness along with vibrant color.
• 1 tablespoon all-purpose flour: Helps thicken the sauce to a luscious consistency.
• 1 1/2 cups red wine: Adds acidity and complexity, enhancing the beefy richness.
• 3 cups beef broth: Builds a savory, full-bodied base for the goulash.
• 1 tablespoon Better Than Bouillon beef flavored: Boosts the meaty depth with concentrated flavor.
• 1/4 cup tomato paste: Adds subtle tang and body to the sauce.
• 1 teaspoon dried caraway seeds: Introduce a slightly nutty, earthy aroma unique to this classic dish.
• 2 teaspoons ground marjoram: Bring herbal brightness that lightens the hearty stew.
• 1/2 teaspoon dried rosemary: Adds fragrant, pine-like notes for complexity.
• 2 bay leaves: Provide gentle herbal warmth as the stew simmers.
• 1 tablespoon red wine vinegar: Balances the richness with a tangy kick.
• 3 tablespoons parsley: Freshness and color contrast as a final touch.
• 2 medium carrots (peeled and cut into 1/2 inch pieces): Sweet crunch and vibrant orange color.
• 1 medium red bell pepper (cut into 1 inch pieces): Adds sweetness and a pleasant bite.
• 1 medium orange bell pepper (cut into 1 inch pieces): Pops with color and subtle fruity flavor.

How to Make German Goulash Recipe

Step 1: Season the Beef

Start by tossing those beautiful cubes of beef chuck with half of your salt and black pepper. Letting the meat rest at room temperature for 15 minutes helps the seasoning penetrate, promising every bite bursts with flavor. It’s a simple step, but it sets the foundation for a truly delicious stew.

Step 2: Brown the Beef

Heat a few tablespoons of vegetable oil in a large pot until it shimmers. Brown the beef cubes in batches so they develop a beautiful, caramelized crust, which enhances the flavor tremendously. Don’t rush this step; those browned bits left on the pot’s bottom will become the most flavorful base for your sauce.

Step 3: Sauté Onions and Garlic

Lower the heat and add the chopped onions to the pot, cooking until they soften and start releasing their natural sweetness. Then stir in the minced garlic and let its inviting aroma fill your kitchen. This step builds the aromatic backbone of your goulash, creating layers of savory complexity.

Step 4: Add Paprika and Flour

Sprinkle the sweet paprika and flour over the onions and garlic, stirring constantly over medium heat. This not only deepens the color but also helps thicken the sauce later on. It’s a small moment that transforms the flavor and texture significantly.

Step 5: Deglaze and Build the Sauce

Pour in the red wine and bring it to a boil, scraping up those tasty brown bits stuck to the pot. Once bubbling, add in the beef broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, and the rest of the salt and pepper. This combination of ingredients simmers together to create a sauce that’s rich, fragrant, and perfectly balanced.

Step 6: Simmer the Beef

Return the browned beef and any juices to the pot. Bring everything back to a boil, then reduce the heat and let it simmer uncovered for 2 to 2 1/2 hours. This slow cooking is key—it tenderizes the meat until it’s fork-tender and allows all those spices and flavors to meld beautifully.

Step 7: Add Vegetables and Finish

Finally, stir in the carrots and colorful bell peppers. Simmer for another 20 minutes until the vegetables are tender but still hold their shape. If the sauce thickens too much, simply add extra broth or water to reach a gravy-like consistency. Sprinkle freshly chopped parsley on top before serving, and your warming German Goulash Recipe is ready to enjoy!

How to Serve German Goulash Recipe

Garnishes

A sprig of freshly chopped parsley adds a vibrant pop of green and brightness to the deep, smoky flavors of the goulash. For an extra touch, a dollop of sour cream on top cools the palate and adds creamy richness that pairs beautifully with the hearty stew.

Side Dishes

Classic German Goulash is fabulous ladled over buttery egg noodles or creamy mashed potatoes which soak up every drop of that luscious sauce. For a lighter option, try serving it with crusty bread to scoop up the savory juices. Spaetzle or steamed rice are also fantastic companions, rounding out the meal with comforting textures.

Creative Ways to Present

Looking to impress? Serve this German Goulash Recipe in rustic bread bowls for a fun twist that doubles as an edible serving dish. Alternatively, layering it over polenta or roasted root vegetables creates unexpected textures and flavor contrasts, making the dish feel fresh and exciting every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover goulash to airtight containers and store in the refrigerator for up to 3 days. The flavors only deepen overnight, making your next meal even more satisfying. Just be sure to reheat thoroughly before serving.

Freezing

This German Goulash Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. It can be stored frozen for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat leftover goulash gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of beef broth or water if the sauce has thickened too much, restoring its lovely gravy-like texture. You’ll find the dish tastes just as incredible the second time around.

FAQs

What cut of beef is best for German Goulash Recipe?

Beef chuck is ideal because it becomes tender and flavorful after long, slow cooking. Its marbling keeps the meat juicy throughout the simmering process.

Can I use other types of paprika in this recipe?

Sweet paprika is traditional and perfect for balancing the dish’s flavors. However, you can experiment with smoked paprika for a more intense smoky flavor or a bit of hot paprika if you like a spicy kick.

Is it necessary to use red wine?

While red wine adds wonderful acidity and depth, you can substitute additional beef broth if preferred. Just keep in mind the wine enhances the overall complexity, so including it elevates the dish.

How do I know when the beef is done?

The beef is fork-tender when it easily breaks apart with a fork after simmering for 2 to 2 1/2 hours. This indicates it has absorbed the flavors and cooked perfectly.

Can I make this recipe in a slow cooker?

Absolutely! Brown the beef and sauté the onions and garlic as instructed, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or until the beef is tender. Add vegetables during the last 30 minutes of cooking for best texture.

Final Thoughts

This German Goulash Recipe is a heartfelt classic that brings comfort and joy in every spoonful. Its rich sauce, tender beef, and vibrant vegetables come together harmoniously, making it an ideal dish for gatherings or quiet nights in. If you want to cozy up with exceptional flavor, I wholeheartedly encourage you to try making this recipe—you’ll be rewarded with a stew that feels like a warm hug from the inside out.

German Goulash Recipe

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• Author: admin
• Prep Time: 25 minutes
• Cook Time: 165 minutes
• Total Time: 190 minutes
• Yield: 6 to 6 ½ servings
• Category: Main Course
• Method: Stovetop
• Cuisine: German

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Description

This traditional German Goulash is a rich and hearty beef stew slow-simmered until fork-tender, infused with sweet paprika, red wine, and a blend of aromatic herbs and spices. Featuring tender chunks of beef chuck, vibrant bell peppers, and carrots, this comforting dish delivers deep, robust flavors perfect for a cozy family meal.

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Ingredients

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Beef and Seasoning

• 3 pounds beef chuck, cut into 1 inch cubes
• 2 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided

Cooking Base

• 1/4 cup vegetable oil
• 2 cups onions, chopped
• 4 cloves garlic, minced
• 1 1/2 tablespoon sweet paprika
• 1 tablespoon all-purpose flour

Liquids and Broth

• 1 1/2 cups red wine
• 3 cups beef broth
• 1 tablespoon beef flavored Better Than Bouillon
• 1/4 cup tomato paste
• 1 tablespoon red wine vinegar

Herbs and Spices

• 1 teaspoon dried caraway seeds
• 2 teaspoon ground marjoram
• 1/2 teaspoon dried rosemary
• 2 bay leaves

Vegetables and Garnish

• 2 medium carrots, peeled and cut into 1/2 inch pieces
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 medium orange bell pepper, cut into 1 inch pieces
• 3 tablespoons parsley, chopped

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Instructions

1. Season the Beef: In a large mixing bowl, combine the beef cubes with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss well and let the beef rest for 15 minutes to absorb the seasoning.
2. Brown the Beef: Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat until shimmering. Add one-third of the beef cubes and brown them evenly on all sides without overcrowding. Remove browned beef to a plate. Repeat with remaining beef, adding oil as needed. Discard all but 2 tablespoons of oil from the pot.
3. Sauté Onions and Garlic: Reduce heat to medium-low. Add chopped onions to the pot and sauté until they begin to soften, about 4-5 minutes. Add minced garlic and continue cooking for about 1 minute until fragrant, stirring frequently.
4. Add Paprika and Flour: Sprinkle sweet paprika and all-purpose flour over the onion and garlic mixture. Stir constantly and sauté over medium heat for 1 minute to toast the spices and cook out raw flour taste.
5. Deglaze and Add Liquids and Spices: Pour in the red wine and bring the mixture to a boil, scraping up all browned bits from the bottom of the pot. Once boiling, reduce heat to low and add beef broth, Better Than Bouillon, tomato paste, caraway seeds, ground marjoram, dried rosemary, bay leaves, red wine vinegar, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine.
6. Simmer the Beef: Return the browned beef along with any juices accumulated on the plate back to the pot. Bring to a gentle boil, then reduce heat to a low simmer, uncovered. Cook for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender and easily pierced with a fork.
7. Add Vegetables: Add the peeled and chopped carrots along with the red and orange bell peppers to the pot. Continue to simmer for an additional 20 minutes or until the vegetables are tender. If the broth thickens too much, add more beef broth or water to achieve a gravy-like consistency.
8. Finish and Serve: Adjust the seasoning as needed with salt and pepper. Stir in freshly chopped parsley. Ladle the goulash into individual bowls and serve hot for a hearty and flavorful meal.

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Notes

• Allow the beef to rest with salt and pepper before browning to enhance flavor and tenderness.
• Brown the beef in batches to avoid steaming and ensure a rich, caramelized flavor.
• Use sweet paprika for authentic flavor; smoked paprika can alter the traditional taste.
• If red wine is not available, substitute with extra beef broth for a non-alcoholic version.
• Adding vegetables later in cooking prevents them from becoming too mushy.
• The stew is great for leftovers; flavors may deepen after resting overnight.