One Pot Rustic Homemade German Goulash Recipe

German goulash is a hearty beef stew, seasoned with onion, paprika and caraway seed. It’s a simple but rich and comforting one pot meal that’s great over egg noodles, mashed potatoes or spaetzle. Learn how to make this easy German goulash recipe in one pot with a Dutch oven, slow cooker or Instant Pot. It only takes 30 minutes of hands-on prep for a delicious, home cooked meal.

History of Goulash

The term “goulash” has evolved over time to mean a “soup or stew”, but it’s origins date back to the 9th century gulyás (shepherds) who raised cattle on the plains of Hungary and sold their herds on cattle drives.

On those long treks to market their steers, goulash sustained the shepherds. Goulash, traditionally a soup, was made with the weaker cattle that couldn’t survive the arduous trip. Every part of the animal was used.

Onions and caraway, prolific on the plains of Hungary, were natural mainstays to season the goulash. (Paprika wasn’t introduced until centuries later.)

As the gulyás traveled between towns and cities, selling cattle and sharing their goulash, it became a popular dish in each region they visited. Variations to the traditional goulash recipe sprang up from the different locales, each putting their own twist on classic Hungarian goulash.

Goulash: German, Hungarian, Czech, American – what’s the difference?

As with regional American barbecue, goulash recipe variations abound, depending on who’s making it. Here’s a small, but not exhaustive list.

• Hungarian Goulash – Is traditionally served as a soup. Sometimes has potatoes added to add starch and thicken the hearty soup.
• German Goulash – Is enriched with a little red wine, but no potatoes and is more of a stew than a soup.
• Czech Goulash – Can be made with pork or beef and is served with bread dumplings, fresh onion and beer.
• Croatia – Replaces venison or wild boar with the beef and often adds porcini mushrooms and bacon (that sounds good).
• Italy – In addition to beef and red wine, it’s seasoned with paprika, rosemary, marjoram and lemon zest and often served with soft polenta.
• Poland – Eaten all over the country, Goulash is usually served with mashed potatoes or over noodles.
• Serbian Goulash – is typically made with beef, veal or pork, but sometimes wild game as well and served with noodles or mashed potatoes.
• Slovenian Goulash is usually made with at least two types of meat and is commonly served with mashed potatoes
• U.S. and Canada – this is not really a goulash in my opinion. A typical American goulash is made with ground beef instead of chunks of meat, lots of tomatoes (where tomatoes and tomato paste are sparingly used in more traditional recipes ) and the elbow macaroni is cooked in the same pot as the meat. I’d categorize it as an easy one pot or skillet dinner (it’s good, but it ain’t goulash).

This recipe uses 1 1/2 POUNDS of onions. That might seem like overkill, but it’s not. The onions cook down until they’re soft and sweet. They add depth, but not sting to this simple German stew.

Ingredients for German goulash

Note: I’ve added sour cream to this German goulash recipe, which technically makes it lean toward a paprikash. You don’t have to add it if you don’t want to, but I’ve found that the rich, tangy notes of just a little sour cream pair very well with the beef goulash.

How to make German goulash in the oven

1. In a large heavy pot or dutch oven, cook the onions in olive oil over medium heat for 15 to 20 minutes, stirring occasionally until they’re very soft and sweet. Transfer onions to a bowl.
2. Add the beef to the pot and cook for 5-10 minutes until it’s browned on the outside.
3. Transfer the onions back to the pot along with the green pepper, garlic, tomato, salt, pepper, paprika, marjoram, tomato paste, caraway seed, beef broth and red wine. Stir to combine and heat to boiling.
4. Once the goulash comes to a boil, place the lid on the pot so that it’s slightly askew and steam can escape and transfer to the oven. Braise for 1 1/2 to 2 hours.
5. Once the goulash has cooked, stir in the sour cream (you could also use crème fraiche).

Other cooking methods

Types of paprika

There are several types of paprika and you might think that they’re interchangeable. They’re not.

Hungarian paprika

Also known as hot paprika, is made with dried, ground peppers and provides a spicy kick to many dishes. I use this paprika for the German goulash.

Sweet paprika

Sweet paprika is made from sweet dried peppers and adds color, but little heat to finished dishes. This is the type of paprika you want for adding a hint of color without changing the flavor profile of a dish. (Think the garnish on deviled eggs or a scoop of cottage cheese).

Smoked paprika

Smoked paprika (aka pimento or Spanish paprika) is made from peppers that are smoked over wood fires. They add a definitive rich smokiness to many dishes. True pimenton is made according to very strict, regulated standards.

Pro Tips:

Check the dates on your spices

Spices (especially ground spices) lose their flavor over time. Most spices will be good to use for 6 months to a year, and whole spices can last for up to 2 years. You want to make sure that your paprika and caraway are flavorful and the best way to do that is with your NOSE. Smell the spices. If the aroma is muted, they’re probably old and you’ll want to replenish your stock before making this German goulash.

Use a good quality beef stock

I like to use my homemade beef stock (it uses beef neck bones), but you can also use a good store bought brand. Just be sure to get the low-sodium version. As it cooks, the liquids in the German goulash evaporate somewhat to thicken it — and if use a full-sodium stock it can over-salt the dish.

Can I make German goulash ahead of time?

Yes. Follow the directions through the braising, but don’t add the sour cream. Let the goulash cool to room temperature and refrigerate it in a sealed container for up to 3-4 days. Reheat it in a heavy pot or dutch oven and stir in the sour cream just before serving.

Can I freeze goulash?

Yes. Freeze it in plastic storage containers for up to 3 months. Defrost completely before reheating over medium heat.

How long will it keep in the refrigerator?

German goulash is best if eaten within 3-4 days.

What to serve with German goulash?

• Buttered Egg Noodles
• Spaetzle
• Browned Butter Sea Salt Mashed Potatoes
• Buttered Parsley Potatoes
• Cheddar Chive Popovers

More stews and braises you might like:

• Wine Braised Lamb Shanks
• Irish Stout Lamb Stew
• Homestyle Pot Roast
• Julia Child’s Boeuf Bourguignon
• Garlic Wine Braised Veal Shanks
• Coq Au Vin