Classic German Goulash – A Hearty Old-World Comfort Dish

Classic German Goulash is the kind of meal that fills your kitchen with warmth long before it ever reaches the table. Slow-simmered beef, deeply caramelized onions, and generous amounts of paprika come together to create a rich, comforting stew that feels both rustic and refined. Unlike its Hungarian cousin, German goulash leans more toward a thick, savory gravy rather than a soup, making it perfect for spooning over potatoes, spaetzle, or crusty bread.

This dish has long been a staple in German homes, especially during colder months when hearty meals are essential. It’s the type of recipe that rewards patience—the longer it simmers, the more tender the beef becomes and the deeper the flavors grow. Simple ingredients transform into something extraordinary through slow cooking and careful seasoning.

German goulash is also incredibly practical. It uses affordable cuts of beef, stretches easily to feed a crowd, and tastes even better the next day. Whether you’re cooking for family, guests, or simply stocking your freezer with comfort food, this recipe is a timeless classic worth mastering.

Ingredients:

• 2 lbs beef chuck, cut into 1½-inch cubes
• 3 large onions, thinly sliced
• 3 tbsp vegetable oil or lard
• 3 tbsp sweet paprika
• 1 tbsp smoked paprika
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tsp caraway seeds
• 1 tsp salt
• ½ tsp black pepper
• 2 cups beef broth
• 1 tbsp red wine vinegar
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
3. Reduce heat to medium and add sliced onions. Cook slowly for 15–20 minutes until deeply golden and caramelized.
4. Stir in garlic, tomato paste, sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute, stirring constantly to prevent burning.
5. Return the beef to the pot and season with salt and pepper.
6. Pour in beef broth and red wine vinegar, scraping up any browned bits from the bottom of the pot.
7. Add bay leaf, bring to a gentle simmer, then reduce heat to low.
8. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is fork-tender and sauce is thick.
9. Remove bay leaf, adjust seasoning if needed, and garnish with fresh parsley before serving.

Classic German Goulash

Traditional German beef goulash with tender beef, caramelized onions, and a rich paprika gravy.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: German

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

Goulash Base

• 2 lbs beef chuck cubed
• 3 large onions sliced
• 3 tbsp vegetable oil
• 3 tbsp sweet paprika
• 1 tbsp smoked paprika
• 2 tbsp tomato paste
• 3 cloves garlic minced
• 1 tsp caraway seeds
• 2 cups beef broth

Equipment

• Dutch oven
• Wooden spoon

Method

 

1. Brown beef in oil until well-seared, then remove.
2. Slowly caramelize onions until deep golden.
3. Add garlic, paprika, tomato paste, and caraway seeds.
4. Return beef, add broth and vinegar, and simmer gently.
5. Cook covered until beef is tender and sauce thick.

Notes

Even better the next day after flavors meld.

Tips & Tricks:

• Take your time caramelizing the onions—they form the backbone of the sauce.
• Do not boil aggressively; a gentle simmer keeps the meat tender.
• Paprika quality matters—use fresh, high-quality paprika for best flavor.
• Goulash thickens naturally from onions breaking down, no flour needed.

Variations:

• Creamy German Goulash: Stir in a splash of cream or sour cream at the end.
• Beer Goulash: Replace half the broth with dark German beer.
• Pork Goulash: Substitute pork shoulder for beef.
• Spicy Twist: Add a pinch of cayenne or hot paprika.

Serving Suggestions:

• Serve over boiled potatoes or buttery spaetzle.
• Pair with crusty rye bread or dinner rolls.
• A side of red cabbage or cucumber salad balances the richness beautifully.

Storage Information:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months; thaw overnight in the refrigerator.
• Reheat gently on the stovetop with a splash of broth if needed.

FAQ:

• Is German goulash spicy? No, it’s rich and savory, with mild warmth from paprika.
• Can I make it in a slow cooker? Yes—after browning meat and onions, cook on low for 6–8 hours.
• Why no flour? Traditional German goulash thickens from onions and slow reduction.

History / Fun Facts:
Goulash traveled from Hungary into Austria and Germany during the Austro-Hungarian Empire. Over time, Germans adapted it to their tastes, creating a thicker, gravy-style version that emphasized onions and beef. Today, it’s a beloved comfort food found in homes, beer halls, and traditional restaurants across Germany.