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Classic German Goulash Recipe

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★★★★★

4.4 from 90 reviews

Classic German Goulash is a rich, comforting beef stew slowly cooked with sweet Hungarian paprika, onions, garlic, and a mix of herbs. This rustic dish yields tender chunks of beef in a flavorful sauce, perfect for serving with spaetzle, buttered noodles, or potatoes. Oven-baked to deepen the flavors, with alternative methods including stovetop, slow cooker, or Instant Pot for versatile home cooking.

Ingredients

Scale

Main 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. Preheat Oven: Place the oven rack in the center of the oven and preheat to 325°F (163°C).
  2. Cook Onions: 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 for 15-20 minutes stirring occasionally until onions become very tender and golden brown.
  3. Set Onions Aside: Transfer the cooked onions to a separate dish and set aside to prepare the beef.
  4. Brown Beef: Season beef cubes with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. In the same pot, cook the beef over medium-high heat for 5-10 minutes until browned on all sides.
  5. Add Remaining Ingredients: Stir in the cooked onions, chopped green pepper, diced tomato, minced garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, dry red wine, and bay leaf. Bring the mixture to a boil.
  6. Oven Simmer: Place the lid on the pot slightly ajar to allow steam to escape. Transfer the pot to the preheated oven and cook for 1½ hours, or until the beef is tender and flavors are melded.
  7. Finish and Serve: Remove from oven. Discard the bay leaf, garnish with fresh chopped parsley. Serve warm with spaetzle, buttered noodles, or potatoes.
  8. Slow Cooker Option: After browning the meat, combine all ingredients in slow cooker, cook on low for 6-8 hours or high for 3-4 hours. If needed, simmer uncovered near the end to thicken.
  9. Stovetop Method: Bring to a boil, then reduce heat to medium or medium-low and simmer covered partially for 1½ to 2 hours, stirring occasionally.
  10. Instant Pot Method: After browning, add all ingredients to Instant Pot, cook at high pressure for 35 minutes, allow natural pressure release, then use sauté mode to reduce liquid and thicken the stew for 10-15 minutes as needed.

Notes

  • For a thicker goulash, allow the stew to simmer uncovered towards the end of cooking to reduce liquid.
  • Sweet Hungarian paprika is key for authentic flavor; avoid substituting with smoked paprika.
  • Bay leaf should be removed before serving.
  • Beef chuck roast is preferred for tender, flavorful results.
  • Pair with traditional German sides such as spaetzle, buttered noodles, or boiled potatoes.
  • Various cooking methods allow flexibility: oven-baked, slow cooker, stovetop, or Instant Pot.

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

Find it online: https://kochenmitviktoria.com/classic-german-goulash-recipe/