German Goulash Recipe

There’s something wonderfully comforting about a big pot of German Goulash simmering on the stove. Rich, hearty, and packed with tender beef and onions in a deeply flavorful paprika sauce, this dish is the ultimate cozy meal.

Perfect for chilly evenings, family dinners, or weekend gatherings, German Goulash is easy to make, uses simple pantry ingredients, and fills your home with the kind of aroma that makes everyone eager to sit down at the table.

Whether you’re a seasoned cook or a beginner, this recipe will guide you step by step to a flavorful, tender goulash that tastes like it’s been cooking all day — even if it only takes a couple of hours.

Recipe Info

Ingredients You’ll Need

• 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp sweet paprika (Hungarian paprika preferred)
• 1 tsp smoked paprika (optional for depth)
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup water
• 1 tsp caraway seeds (optional)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp flour (optional, for thickening)
• 1–2 tbsp sour cream, for serving
• Fresh parsley, chopped, for garnish

Step-By-Step Instructions

1. Brown the Beef:
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes in batches, browning all sides. Remove and set aside.
2. Sauté the Onions & Garlic:
   In the same pot, add onions and cook for 5–7 minutes until soft and golden. Stir in the garlic and cook another 30 seconds until fragrant.
3. Add Paprika & Tomato Paste:
   Lower the heat slightly, sprinkle in sweet paprika and smoked paprika, and stir to coat the onions evenly. Add tomato paste and cook for 1–2 minutes, stirring constantly.
4. Simmer the Goulash:
   Return the beef to the pot. Pour in beef broth and water, add caraway seeds, salt, and pepper. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 1 hour 30 minutes, stirring occasionally, until beef is tender.
5. Optional Thickening:
   If you prefer a thicker sauce, mix 1 tbsp flour with 2 tbsp water to make a slurry. Stir it into the goulash and simmer for another 5–10 minutes until thickened.
6. Finish & Serve:
   Serve hot, topped with a dollop of sour cream and a sprinkle of fresh parsley.

Helpful Notes & Tips

• Tender beef: Chuck or stewing beef works best for slow-cooked tenderness.
• Flavor depth: Allowing the goulash to rest for 30 minutes off the heat can help flavors meld beautifully.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
• Spice level: Adjust paprika and add a pinch of cayenne if you like it slightly spicy.

Recipe Variations

• Vegetable Goulash: Add diced bell peppers, carrots, and mushrooms for a vegetarian twist.
• Beer-Infused Goulash: Replace half the beef broth with dark beer for richer flavor.

Serving Suggestions

• Traditionally served with egg noodles, mashed potatoes, or crusty bread.
• Add a side of pickled vegetables or a green salad for a complete meal.
• Top each bowl with fresh sour cream and parsley for authenticity.

Conclusion

This German Goulash is a hug in a bowl — hearty, savory, and filled with tender beef and warm paprika flavors. It’s the perfect dish for family dinners, holiday meals, or any cozy evening at home.

So gather your ingredients, simmer it low and slow, and savor the delicious comfort that only a classic goulash can bring.