German Goulash Recipe
Nothing says comfort like a steaming bowl of hearty stew, and this German Goulash Recipe is an absolute star in the world of rustic, flavor-packed dishes. With tender beef chuck slow-simmered in a rich blend of sweet and smoky paprika, caramelized onions, and fragrant spices, this stew has a wonderful depth that warms you from the inside out. Whether you’re craving a satisfying family dinner or want to impress guests with authentic German flavors, this goulash recipe is a true culinary hug in a bowl.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating the perfect balance of flavors in this German classic. Each component brings something special to the table, from the hearty beef that melts in your mouth to the aromatic spices that make every bite memorable.
- Vegetable oil: Provides the perfect medium to sear the beef and caramelize the onions while keeping flavors light.
- Beef chuck (2 pounds, 1-inch cubes): This cut’s marbling ensures tender meat and rich taste after slow cooking.
- Onions (2 large, thinly sliced): Caramelized slowly, they add natural sweetness and depth to the stew.
- Garlic cloves (2, minced): Adds a subtle punch of aromatic flavor that enhances the savory base.
- Tomato paste (2 tablespoons): Concentrates umami and gives a lovely richness and body to the sauce.
- Sweet paprika (1 tablespoon): The soul of this dish, delivering warmth, color, and gentle smoky notes.
- Hot paprika (1 teaspoon, optional): For those who like a touch of heat that elevates the flavor complexity.
- Caraway seeds (1 teaspoon): Adds a distinctive earthy, slightly sweet background note traditional to German cooking.
- Salt (1 teaspoon) and black pepper (½ teaspoon): Basic seasonings that bring all the flavors alive without overpowering.
- Flour (1 tablespoon, optional): Used to thicken the sauce for a silky, clingy finish if desired.
- Beef broth (1 cup) and water (1 cup): The cooking liquids that create a savory, rich base for the stew.
- Bay leaf (1): Infuses the stew with subtle herbal depth during the long simmer.
- Dried marjoram (1 teaspoon): Offers a sweet and slightly minty aroma that complements the paprika beautifully.
- Red wine vinegar (1 tablespoon): Stirred in at the end to brighten and balance the hearty flavors with a splash of acidity.
How to Make German Goulash Recipe
Step 1: Brown the Beef
Start by heating the vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until each piece develops a deep brown crust. This step locks in the juices and adds a rich flavor while preventing overcrowding ensures a perfect sear on each cube.
Step 2: Caramelize the Onions
Reduce the heat to medium and add the thinly sliced onions to the pot. Cooking them slowly for 10 to 15 minutes lets their natural sugars caramelize, turning them a gorgeous golden color. This transforms the onions into a sweeter, richer foundation for your stew.
Step 3: Add Garlic and Spices
Stir in the minced garlic for one minute to release its aroma, then add the tomato paste, sweet paprika, hot paprika if using, caraway seeds, salt, and pepper. Let this mixture cook for a couple of minutes to coat the onions and awaken the spices, filling your kitchen with that inviting classic paprika scent.
Step 4: Combine and Simmer
If you’re using flour to thicken, sprinkle it in now and stir well. Return the browned beef to the pot, then pour in the beef broth and water. Add the bay leaf and dried marjoram, bringing everything to a gentle simmer. Cover the pot, reduce the heat to low, and let it cook for 2 to 2½ hours, stirring occasionally, until the meat is meltingly tender and the sauce is luxuriously rich.
Step 5: Finish with Red Wine Vinegar
Just before serving, stir in the red wine vinegar for a bright, tangy lift that perfectly balances the deep, savory flavors of the stew. This final touch brings the dish to life, making every spoonful exciting and satisfying.
How to Serve German Goulash Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh pop of color and herbaceous brightness, while a dollop of sour cream can offer a creamy contrast that softens the spices. These simple garnishes elevate the presentation and offer delightful flavor contrasts.
Side Dishes
This German goulash pairs beautifully with buttery egg noodles, creamy mashed potatoes, or traditional spaetzle, each soaking up that luscious sauce in their own wonderful way. A crusty bread on the side is perfect for mopping up every last bit of stew.
Creative Ways to Present
For a rustic, cozy presentation, serve the goulash in deep bowls sprinkled with fresh herbs. Alternatively, try layering it over roasted vegetables or sweet potatoes for a twist. Hosting a dinner party? Serve it in mini bread bowls to impress your guests while providing handheld comfort food.
Make Ahead and Storage
Storing Leftovers
This goulash tastes even better the next day as the flavors meld beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheated, the stew remains tender and flavorful, making for easy, delicious meals.
Freezing
Freeze portions in freezer-safe containers for up to 3 months. Be sure to cool completely before freezing to maintain the best texture. Label your containers with the date, so you know exactly when to enjoy your future comfort food.
Reheating
Reheat gently over low heat on the stove, stirring occasionally to prevent sticking. You can add a splash of water or broth if the sauce has thickened too much. Avoid microwaving excessively to keep the beef tender and the sauce smooth.
FAQs
What cut of beef is best for German goulash?
Beef chuck is ideal for this recipe because its marbling breaks down during slow cooking, resulting in tender, flavorful meat that melts in your mouth.
Can I make this recipe spicy?
Absolutely! Adding the optional hot paprika provides a gentle heat, but you can also boost spice levels with a pinch of cayenne or chili powder if you like things hotter.
Is the flour necessary for thickening?
The flour is optional. If you prefer a thicker sauce, a tablespoon helps, but you can omit it for a lighter broth-like consistency or use gluten-free flour to keep it gluten-free.
Can I substitute red wine vinegar with something else?
Yes! Lemon juice or apple cider vinegar can be used for a similar tangy finish, but red wine vinegar is traditional and offers a balanced acidity that complements the flavors beautifully.
How long can I store leftover German goulash?
Leftovers stay fresh in the refrigerator for up to 3 days, and they freeze well for up to 3 months, making this dish perfect for meal prep or a make-ahead dinner.
Final Thoughts
Cooking this German Goulash Recipe is like wrapping yourself in a warm blanket of rich, hearty goodness. From the caramelized onions to the tender beef and the deep paprika flavors, every step fills your kitchen with nostalgia and comfort. I encourage you to give it a try—you might just find it becoming your new favorite cozy meal to share with family and friends.
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German Goulash Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
German Goulash is a hearty and comforting beef stew featuring tender chunks of beef chuck simmered with caramelized onions, garlic, and a rich blend of sweet and hot paprika, caraway seeds, and marjoram. This traditional German dish is slow-cooked to develop deep flavors, with a touch of red wine vinegar added at the end to brighten the sauce. Perfect served over egg noodles, mashed potatoes, or spaetzle, it’s a classic meal that warms the soul.
Ingredients
Meat and Vegetables
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika (optional)
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon flour (optional, for thickening)
- 1 bay leaf
- 1 teaspoon dried marjoram
Liquids and Vinegar
- 1 cup beef broth
- 1 cup water
- 1 tablespoon red wine vinegar
Instructions
- Sear the Beef: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef chuck in batches, browning all sides to develop a rich flavor. Remove the browned beef and set aside.
- Caramelize the Onions: Lower the heat to medium and add sliced onions to the pot. Cook for 10 to 15 minutes, stirring frequently, until the onions are deeply golden and caramelized. Add minced garlic and cook for an additional minute to release its aroma.
- Add Spices and Tomato Paste: Stir in the tomato paste, sweet paprika, hot paprika (if using), caraway seeds, salt, and black pepper. Cook for 1 to 2 minutes to coat the onions thoroughly and activate the spices. Sprinkle in the flour if using, stirring to combine well.
- Simmer the Goulash: Return the seared beef to the pot. Pour in the beef broth and water. Add the bay leaf and dried marjoram. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it simmer gently for 2 to 2 ½ hours, stirring occasionally, until the beef is tender and the sauce has thickened and developed deep flavors.
- Finish and Serve: Just before serving, stir in the red wine vinegar to brighten the flavors. Remove the bay leaf. Serve hot over egg noodles, mashed potatoes, or traditional spaetzle for a complete meal.
Notes
- German goulash is best made a day ahead to allow the flavors to deepen and meld.
- For a richer and more robust sauce, replace some or all of the water with red wine.
- This dish freezes well and can be kept in the freezer for up to 3 months without loss of flavor.
- To keep this recipe gluten-free, omit the flour or substitute it with gluten-free flour.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
