Classic German Goulash

Serving German Goulash with spaetzle and a glass of wine.

4.33 from 186 votes

This savory braised beef stew is made with lots of onions, caraway seed, paprika and beef stock. It only takes 30 minutes of hands on prep and a few hours of braising. Serve this hearty, rich German Goulash over egg noodles, mashed or steamed potatoes for a delicious family dinner.

Course Main Course

Cuisine German

Keyword beef, stew

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

Calories 600.83kcal

Author Lisa Lotts

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

Instructions

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.

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