Name: Classic German Goulash Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: German
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

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Introduction

Classic German Goulash is a hearty and comforting stew, rich with tender beef, sweet paprika, and fragrant spices. This traditional dish pairs perfectly with spaetzle or buttery potatoes for a satisfying meal any time of year.

A white deep plate holds two main layers: on the left, a nest of light yellow, slightly glossy cooked noodles with a few green herb sprigs scattered on top, and on the right, large chunks of rich brown beef stew sitting in a thick, dark brown sauce with some green herbs sprinkled lightly over the meat. Two silver forks rest on the noodles, leaning toward the plate’s center. The background features a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds onions, chopped
2 tablespoons olive oil
2 pounds beef chuck roast or stew beef, cut 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

Step 1: Place the oven rack in the center and preheat the oven to 325°F (160°C).
Step 2: Heat olive oil in a heavy pot or Dutch oven over medium heat. Add the chopped onions and ½ teaspoon kosher salt. Cook for 15–20 minutes, stirring occasionally until onions are very tender and golden.
Step 3: Transfer the cooked onions to a separate dish and set aside.
Step 4: Season the beef with the remaining ½ teaspoon kosher salt and black pepper. Add the beef to the Dutch oven and cook over medium-high heat for 5–10 minutes until browned on all sides.
Step 5: Stir in the reserved onions, green pepper, tomato, garlic, sweet Hungarian paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Bring the mixture to a boil.
Step 6: Place the lid on the pot slightly askew to let steam escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.
Step 7: Remove from the oven, discard the bay leaf, garnish with fresh parsley, and serve with spaetzle, buttered noodles, or potatoes.
Step 8: Slow cooker method: After browning the meat, transfer all ingredients to a slow cooker. Cover and cook on low for 6–8 hours or on high for 3–4 hours. To thicken, simmer uncovered for 45 minutes to an hour near the end.
Step 9: Stovetop method: After bringing to a boil, reduce heat to medium or medium-low. Cover the pot slightly askew and simmer for 1½ to 2 hours, stirring occasionally.
Step 10: Instant Pot method: Combine browned meat with other ingredients. Cook at high pressure for 35 minutes, then release pressure naturally. To thicken, use the sauté function and simmer while stirring for 10–15 minutes until the stew reaches desired consistency.

Tips & Variations

For a deeper flavor, use homemade beef broth or a quality store-bought version.
Sweet Hungarian paprika is key for authentic taste; avoid smoked paprika unless you prefer a smoky twist.
Serve with traditional spaetzle, buttery egg noodles, or boiled potatoes to soak up the rich sauce.
Add a pinch of cayenne pepper if you like a slight kick to your goulash.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This dish also freezes well for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

A white plate sits on a teal cloth over a white marbled surface, holding a serving of brown beef stew with visible chunks of meat covered in thick sauce sprinkled with green herbs, positioned on the left half of the plate. On the right half, there is a small pile of yellow spaghetti noodles with a silver fork and spoon resting on the edge of the plate beside them. In the soft background, a clear glass filled with dark red wine and a white pot with a wooden spoon inside can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this goulash?

Yes, beef chuck or stew beef are preferred for their tenderness and flavor, but you can also use brisket or round. Just ensure the pieces are cut into uniform sizes for even cooking.

Is it necessary to brown the meat before cooking?

Browning the meat develops rich flavors and improves the texture of the goulash, so it is highly recommended for the best results.