Print

Classic German Goulash Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

Classic German Goulash is a rich and hearty beef stew featuring tender chunks of beef simmered with onions, Hungarian paprika, garlic, and aromatic spices. This traditional recipe can be prepared in the oven, stovetop, slow cooker, or Instant Pot, making it both versatile and comforting. Serve it garnished with fresh parsley alongside spaetzle, buttered noodles, or potatoes for an authentic taste of Germany.

Ingredients

Scale

Vegetables & Aromatics

  • 1½ pounds onions, chopped
  • ½ green pepper, chopped
  • 3 cloves garlic, minced
  • ½ tomato, seeded and diced (about 1/3 cup)
  • ¼ cup chopped fresh parsley

Meat

  • 2 pounds beef chuck roast or stew beef, cubed into 1 to 1½ inch pieces

Spices & Seasonings

  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons sweet Hungarian paprika
  • 2 teaspoons dried marjoram
  • 1 teaspoon caraway seed
  • 1 bay leaf

Liquids & Others

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 cups beef broth or bouillon
  • ½ cup dry red wine

Instructions

  1. Preheat Oven: Place the oven rack in the center and preheat to 325°F (163°C) to prepare for slow cooking the goulash.
  2. Cook Onions: Heat 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add chopped onions and ½ teaspoon kosher salt. Cook them for 15-20 minutes, stirring occasionally until they are very tender and golden brown.
  3. Set Onions Aside: Remove the cooked onions from the pot and transfer them to a separate dish to keep warm while preparing the beef.
  4. Brown the Beef: Season the cubed beef with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the beef to the Dutch oven and cook over medium-high heat for 5-10 minutes, stirring occasionally until the meat is evenly browned on all sides.
  5. Add Remaining Ingredients: Stir the reserved onions back into the pot along with the chopped green pepper, diced tomato, minced garlic, sweet Hungarian paprika, dried marjoram, caraway seed, tomato paste, beef broth, dry red wine, and bay leaf. Bring this mixture to a boil over medium-high heat.
  6. Braise the Beef: Place the pot lid slightly askew to allow steam to escape, then transfer the pot to the preheated oven. Cook the goulash for 1½ hours or until the beef is tender and the flavors are well developed.
  7. Garnish and Serve: Remove the pot from the oven, discard the bay leaf, and stir in the chopped fresh parsley. Serve hot alongside traditional accompaniments such as spaetzle, buttered noodles, or potatoes.
  8. Slow Cooker Option: After browning the meat, transfer all ingredients to a slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. For a thicker consistency, simmer uncovered on low for 45 minutes to an hour at the end of cooking.
  9. Stovetop Method: Bring the mixture to a boil, then reduce heat to medium or medium-low. Cover the pot with the lid slightly ajar to let steam escape and simmer for 1½ to 2 hours. Stir occasionally to prevent sticking or burning.
  10. Instant Pot Method: After browning the beef and combining all ingredients, seal the lid and cook on high pressure for 35 minutes. Allow natural pressure release. To thicken the goulash, use the sauté function and simmer while stirring for 10-15 minutes until desired thickness is reached.

Notes

  • Choosing beef chuck roast or stew beef provides the best texture and flavor for slow braising.
  • Sweet Hungarian paprika is essential for authentic flavor and color; avoid smoked paprika for this recipe.
  • Adjust the amount of liquid if you prefer thicker or thinner stew; reduce broth slightly to thicken faster.
  • If tomatoes are not in season, canned diced tomatoes can be used as a substitute.
  • Use dry red wine that you enjoy drinking for the best flavor impact.
  • Garnish with freshly chopped parsley just before serving for that fresh herbal note.
  • The recipe is very adaptable – feel free to add other traditional vegetables like carrots or mushrooms as desired.
  • Serving suggestions: spaetzle, buttered noodles, mashed potatoes, or crusty bread complement the rich sauce beautifully.

Keywords: German goulash, beef stew, Hungarian paprika, traditional German recipe, slow cooked beef, Dutch oven stew

Find it online: https://lieblingsmahlzeit.com/classic-german-goulash-recipe/