German Goulash
Inside: Step-by-step directions for how to make a German beef goulash using a Dutch oven, Crock Pot (or another slow cooker), or Instant Pot. Plus, what to serve with this classic recipe.
German goulash is a hearty beef stew seasoned with onions and paprika. It’s simple but rich, with tender chunks of meat in a rich, comforting gravy. Serve this one-pot meal over traditional German späetzle, egg noodles, or mashed or boiled potatoes. This easy German goulash recipe can be made in one pot with a Dutch oven, slow cooker or Instant Pot. This delicious, home-cooked meal only takes 30 minutes of hands-on prep.
Cozy one-pot stew recipes are ideal for family dinners, and I have several that are often requested by family and friends, including my Dutch Oven Beef Stew with Red Wine, this Beef Carbonnade and, at the top of the list, this German Goulash.
The difference between Hungarian and German goulash is that the Hungarian version includes potatoes and carrots but is thinner than a traditional stew, closer to a soup consistency. German goulash is heavy on onions and enriched with red wine, but it doesn’t include potatoes or carrots and is thicker than the Hungarian style.
Why you’ll love this recipe:
- It’s a one-pot meal that feeds the whole family.
- It can be prepped in about 30 minutes, and most of the cooking is hands-off.
- German goulash is naturally gluten-free; the stew thickens as it reduces and simmers.
- It can be made ahead.
- This German goulash recipe freezes and reheats well.
Ingredients for German goulash
- Onions—This recipe uses 1½ pounds of onions. That might seem like a lot but the onions cook down until they’re soft and sweet. They add depth without the sting to this simple German stew.
- Olive Oil – for sweating the vegetables and searing the beef.
- Beef Chuck Roast – Chuck roast is good for long simmers as it gets fork-tender while braising.
- Green Pepper—Green peppers have a stronger vegetal quality than sweet peppers. I include them for more aromatics and flavor.
- Garlic – while this allium is sharp when raw, the sting will mellow as you braise the German goulash.
- Tomato – during the cooking process, the tomato will melt into the stew.
- Salt – you can use regular iodized salt or kosher salt.
- Pepper – freshly ground will have the most potent flavor.
- Paprika – to add color and flavor to the German goulash stew.
- Marjoram – is a woody, floral citrusy spice with a milder flavor than oregano.
- Tomato Paste is concentrated and gives the German goulash gravy flavor and color.
- Caraway Seed is the characteristic ingredient of this German stew. It has a distinct flavor, like anise, and a bitterness that ameliorates the licorice notes.
- Beef Broth—Look for low-sodium beef broth because the stew needs a long simmer, which will concentrate the stock. A full-sodium broth will make the goulash taste saltier.
- Red Wine–doesn’t have to be expensive, just something you would like to drink.
About paprika:
There are several paprika types; this recipe uses Hungarian paprika.
- Hungarian paprika–Also known as hot paprika, this spice is made with dried ground peppers and provides a spicy kick to many dishes. I use it for the German goulash.
- 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 to add a hint of color without changing the flavor profile of a dish.
- Smoked paprika–a.k.a. pimento or Spanish paprika, is made from peppers smoked over wood fires. They add a definitive, rich smokiness to many dishes. True pimenton is made according to stringent, regulated standards.
I prefer to make the beef goulash in the Dutch oven, starting on the stove and finishing in the oven–it fills the house with the most wonderful flavors. However, I’ve also included methods for making it on the stove, in a Crock Pot or in an Instant Pot. (See the recipe card below.)
Step-by-step instructions:
- In a large heavy pot or Dutch oven, cook the onions in olive oil over medium heat for 15 minutes, stirring occasionally until they’re very soft and sweet.
2. Add the bell peppers, tomato, and garlic and cook for 5 minutes until the vegetables are soft and fragrant. Transfer the onion mixture to a bowl.
3. Cut the beef chuck roast into cubes. Add the beef to the Dutch oven and cook for 5-10 minutes until it’s browned outside.
4. Transfer the onion mixture back to the beef along with salt, pepper, paprika, marjoram, tomato paste, caraway seed, beef broth and red wine.
5. Stir to combine and heat the goulash to boiling. Place the lid on the pot so it’s slightly askew and steam can escape and transfer to the oven—Braise for 1½ to 2 hours.
6. Remove the pot from the oven and stir the mixture well to recombine. You can serve traditional German Goulash on its own, in a bowl or with some starch, typically German späetzle or boiled potatoes.
Pro Tips:
- Check the dates on your spices. Ground spices’ flavor diminishes over time. Most will be good for six months to a year, and whole spices can last up to 2 years. Ensure that yours are flavorful by using 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 use my homemade beef stock (made from beef neck bones), but you can also use a good low-sodium store-bought brand. As it cooks, some liquids evaporate, and if you use a regular sodium stock, it can over-salt the dish.
- Though many Omas make their own späetzle to serve with goulash, you can find these thick, chewy noodles sold dried in many supermarkets. I bought mine at The Fresh Market.
Variations:
- Add ½ cup of sour cream or crème fraiche to make the sauce creamier.
- To add a bit more acidity, stir in 1-2 teaspoons of red wine vinegar before braising the goulash.
Make Ahead:
- You can make this recipe several days before (I think the flavors deepen overnight). Let the goulash cool to room temperature and refrigerate it in a sealed container for 3-4 days. Reheat it in a heavy pot or Dutch oven and stir in the sour cream before serving.
Storage:
- Store the German goulash in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
- To reheat, transfer to a heavy-bottomed saucepan over medium heat with the lid on, stirring occasionally until it’s warmed through.
Freezing:
- Freeze the German beef stew in freezer-safe storage containers for up to 3 months. Defrost entirely before reheating.
Side dishes for authentic German goulash recipe
- Buttered Egg Noodles
- Späetzle
- Browned Butter Sea Salt Mashed Potatoes
- Buttered Parsley Potatoes
- Potato Dumplings
- Colcannon Recipe
- Cheddar Chive Popovers
What readers are saying:
This homemade German goulash is very popular with my followers, here’s what a few of them had to say:
Eiko says: “Best German Goulash recipe ever! Followed the recipe exactly. Great Flavor! Will be making this over and over!”
From Lynda: “Great goulash recipe good flavour.”
Kim says: “Family enjoyed this dish!! Easy to make. Tastes better when making a day ahead of time.”
From Schwan: “I made this tonight per the recipe. It was excellent! Something different that I will definitely make again. Thanks!”
Other stews and braises:
Classic German Goulash
SPECIAL EQUIPMENT:
- Dutch Oven
INGREDIENTS:
- 1½ pounds onions chopped
- 2 tablespoons olive oil
- 2 pounds beef chuck roast or stew beef cubed into 1 to 1 1/2" 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 bouillion
- ½ cup dry red wine
- 1 bay leaf
- ¼ cup chopped fresh parsley
DIRECTIONS:
- Place the oven rack in the center of the oven and preheat to 325°.
- Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add 1½ pounds onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
- Transfer the onions to a separate dish and set aside.
- Season 2 pounds beef chuck roast or stew beef with the remaining salt and ½ teaspoon black pepper and transfer to the Dutch Oven. Cook over medium-high heat for 5-10 minutes or until the beef has browned.
- Stir in the the onions, ½ green pepper, ½ tomato 3 cloves garlic, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine and 1 bay leaf to the pot. Heat to boiling.
- Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.
- Remove the pot from the oven and garnish with ¼ cup chopped fresh parsley and serve with spaetzle, buttered noodles or potatoes.
TO MAKE GERMAN GOULASH IN A SLOW COOKER OR CROCK POT:
- Follow the instructions to the point of browning the meat, then transfer the ingredients to the slow cooker. Cover with the lid and cook on low for 6-8 hours or on high for 3-4. If the stew isn't as thick as you'd like, let it simmer without the lid for 45 minutes to an hour towards the end of cooking to evaporate some of the liquid.
STOVETOP METHOD:
- After the goulash comes to a boil, reduce the heat to medium or medium-low and place the lid on the pot so it's slightly askew and steam can escape. Simmer for 1½ to 2 hours, stirring occasionally to prevent sticking and/or burning.
TO MAKE GERMAN GOULASH IN THE INSTANT POT:
- Follow the instructions to combine the browned meat with the other ingredients, then bring the pot to high pressure and cook for 35 minutes. Let the pressure release naturally. To thicken, simmer the goulash using the sauté function, occasionally stirring (so the bottom of the pot doesn't scorch). As the liquid evaporates, the stew will thicken in about 10-15 minutes.
RECIPE VIDEO:
NOTES:
- For an even thicker sauce, combine 1½ teaspoons of cornstarch with two teaspoons of cold water to make a slurry. Add it to the beef stew mixture before adding the sour cream and heat to a boil. Cook and stir until it thickens, then add the sour cream.
- If using a packaged beef broth, I recommend a low-sodium variety. Simmering the German goulash will naturally evaporate some of the liquid, thus concentrating the sauce, which can easily become too salty as a result.
- Ensure your spices are still flavorful by checking the expiration dates. Spices that are pre-ground lose their potency after 6-12 months.
NUTRITION:
History of Goulash
The term “goulash” has evolved over time to mean a “soup or stew,” but its origins date back to the 9th-century gulyás (shepherds) who raised cattle on the plains of Hungary and sold their herds on cattle drives.
Traditionally, Goulash soup was made with weaker cattle that couldn’t survive the arduous trip. Every part of the animal was used, and shepherds relied on it during those long treks to market their steers.
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 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, potatoes are added to add starch and thicken the hearty soup.
- German Goulash is enriched with red wine but no potatoes. It 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 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. It’s 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-their versions don’t qualify as 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 is not goulash).
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My husband and I really enjoy this recipe. We’ve made it a couple times but added more onions and some mushrooms.
This is top notch! Would make a million times over!
I made this today and it came out so delicious!!! Such a good cozy winter meal.
So good! I grew up in Germany and this is reminiscent of the soup I ate as a child at the Christkindle Markt. Served it to my family over spaetzle with heated gluhwein and it’s perfect for a snowy day!
SAME! I too grew up in Germany. I made it as per recipe, except no need for the green peppers. served over palsied “Salz Kartoffel”. Lecker!
WINNER! This was so delicious! Family loved it! I served mine with egg noodles, and my husband had mashed potatoes. 10/10☆
Loved it! My husband took leftovers to work and had to send the recipe to others!!
I used a beef skirt cut and a whole green pepper and whole tomato. Also I added a little smoked paprika. Cooked in the slow cooker for around 6 hours. It came out really well, so tasty and meat was beautifully tender. Will definitely make this again!
I made this recipe & the only thing i did different was to add carrots . I go to Germany often & this recipe nailed it. I am looking forward to making it again!
I made this the other night but left out the caraway seeds (hate them). It was the most amazing goulash I have ever ate. I made German fried potatoes and spooned this over it. Big hit.
This recipe did not disappoint. Great dinner for a cool fall evening. I will make this again.
Came out great!
I’ve made this goulash a couple of times. It is delicious!
Made this last weekend for a party. Doubled the recipe and cooked over night in two crockpots to save on time. Used only half of recommended hot paprika. Next time I’ll try 1tbsp hot and 1tbsp smoked paprika. This was a HUGE hit. So much so that my cousin convinced her husband to make it two days later!
my mom made this all the time. never knew the recipe. thanks for posting
We make this atleast twice a month, and double the recipe for extra leftovers. OBSESSED.
Simple and delicious….I cooked it in the Slow Cooker…4hrs on High….
The meat I used produced quite a bit of water, but I still used the amount of broth and wine listed in the recipe. I served it over oven roasted potatoes since we don’t eat pasta. It was delicious! The seasoning was excellent. I was getting very tired of traditional stew, so I will use this now instead. Thanks!
Delicious, I used ground beef and a can of fire roasted tomatoes instead of a regular tomato.
This looks very good to me, I can hardly wait to give it I’ll give it a try using your recipe soon (I grew up eating what we referred to as “American chop suey” – but it was exactly what most call “American goulash” with ground beef and lots of canned tomatoes along with onions, bell pepper and elbow macaroni – “pedestrian”? sure, but not really anything to turn one’s nose up about – it can be quite delicious depending on the skill of the person adding seasonings, and, of course, the master spice of appetite brought to table by diners)
The proof of this recipe will come (or not…) when I serve it to my immigrant Hungarian in-laws. What my experience has led me to believe so far is that “German” and “Hungarian” styles of cooking are as interchangeable as Magyar and Deutsch in Budapest. Everyone speaks both, quite often at the same time. Lucky I studied German in high school in a far-distant millennium – my “Madyar” is “infantile” at best.
Wonderful! Great flavor!
I have made this many times. I use Rotel for the tomatoes and I add shiitake mushrooms. My family loves it!