german goulash

Wholesome ingredients and melt-in-your-mouth tender chunks of meat makes eating German goulash is an intense experience of awesome proportions.

German Goulash

beef

salt (divided)

black pepper (divided)

vegetable oil

onions, (chopped)

garlic, (minced)

sweet paprika

all-purpose flour

red wine

beef broth

beef flavored Better Than Bouillon

tomato paste

dried caraway seeds

marjoram

rosemary

bay leaves

red wine vinegar

parsley

carrots,

red bell pepper, (cut into 1 inch pieces)

orange bell pepper, (cut into 1 inch pieces)

In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Let sit for 15 minutes.

In a large pot, heat 2 tablespoons of oil over medium-high heat. When the oil shimmers add 1/3 of the beef cubes and brown on all sides. Remove to a plate and repeat with remaining beef. Moderate heat so brown bits on the bottom of the pan do not burn and add more oil as necessary. Remove and discard all but 2 tablespoons oil from pot.

Reduce the heat to medium-low and add the onion to the pot. Saute until they begin to soften, about 4-5 minutes. Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.

Sprinkle the paprika and flour over onions and garlic and saute over medium heat, stirring constantly, for 1 minute.

Pour in the wine and bring to a boil. Stir and remove all brown bits on the bottom of the pan. When the liquid boils, reduce heat and add broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, 1 teaspoon salt and 1/2 teaspoon black pepper.

Return the browned beef along with any accumulated juices to pot. Bring to a boil then reduce heat and simmer, uncovered, about 2 to 2 1/2 hours or until beef is fork-tender.

Add carrots and peppers and simmer until vegetables are tender about 20 minutes. If broth becomes too thick add more beef broth or water to thin. (broth should be like gravy) Adjust seasoning as needed, sprinkle with parsley, then ladle into individual bowls and serve!

An authentic German goulash recipe just the way my mother-in-law makes it. Tender chunks of beef in a rich, hearty, delicious onion gravy.

Authentic German Goulash Recipe

2.2 lbs onions (1 kg)

carrots

celeriac celery

butter

½ teaspoon sweet paprika

paprika

dry red wine (750 ml, Note 2)

beef stock (300 ml)

caraway seeds (to taste)

salt

black pepper

Chop meat

Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside.

Chop vegetables

Brown vegetables

Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don’t let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.

Add tomato paste

Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly.

Add paprika

Add both kinds of paprika powder and stir well to combine.

Add liquids

Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don’t add salt now; it all depends on the stock you are using.

Simmer goulash

Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.

Adjust taste

Thicken gravy

The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to reduce more. However, I seldom find that necessary; it’s usually as thick as we like after the initial cooking time.

German Goulash is one of those classic, versatile dinner ideas. This beef stew is packed with carrots and celery and done up in a thick red wine broth. German goulash pairs perfectly with spaetzle dumplings or potatoes - and a bit of chopped parsley on top!

stewing beef

onions

carrot (optional)

celery (optional)

sugar

bay leaf (optional)

salt and pepper

cornstarch (optional)

Peel the onions and chop them into small pieces. Also, peel the carrot and wash the celery stick (optional). Cut the carrot and celery into slices.

Cut the beef into approximately 3/4 inch cubes.

In a large pot, melt some butter (or oil) and fry the beef on high heat for a few minutes until the outside appears to be cooked. If you want a more intense flavor, you can also fully sear the outsides. Stir regularly. Remove the beef from the pot and place the cubes into a bowl for now. Set the bowl aside.

Add the onions to the large pot and sauté them until translucent (or lightly brown if preferred). Add the celery and carrot and sauté these vegetables for a few minutes as well.

Now add the paprika, tomato paste, and a pinch of sugar. Mix well and cook on medium-high heat for a minute as well.

Next, add the red wine in three increments - approx. 1/3 cup at a time. Add some wine, stir it in, and then wait until it has reduced noticeably. Then add some more wine and repeat until you have used up the whole cup.

Re-add the beef to the pot, stir everything and then add enough beef broth so that it just covers the contents in the pot. In our case, this is usually between 1 1/2 - 2 cups of broth - it might vary slightly for you. At this stage, also add your bay leaf if you want some more flavor (optional).

Bring the broth to a boil, then turn down the heat to low, add the lid and let the goulash simmer on low heat for around 2 hours until the meat is very tender. Stir occasionally and add more broth as necessary (we don't usually need to do this).

When you are happy with the tenderness of the meat, add salt and pepper to taste.

Optional: Dissolve 2 tablespoons of cornstarch in a little bit of cold water in a separate mug. Add it to the pot with the goulash and stir regularly while simmering the broth until it has thickened.

Serve your goulash with Spätzle (egg noodles), fusilli pasta, potatoes, bread dumplings, or fresh bread.

Thick and flavorful German goulash with tender chunks of beef and dark Bavarian lager. The addition of potatoes and/or peppers and carrots is optional.

German Goulash with Beef and Bavarian Dark Lager

tbsp cooking oil

lbs onions, diced small (about 5 medium onions)

tbsp sweet paprika (aka Hungarian paprika)*

oz dark German lager

tsp pepper

tsp caraway seeds

marjoram (sub with oregano)

lbs Yukon gold potatoes (optional, about 3-4 medium sized potatoes)***

In a large, heavy bottomed pot over medium-high...

In a large, heavy bottomed pot over medium-high heat heat the oil and saute the diced onions until they cook down and become soft (7-10 mins).

Add the beef, stir and cook until its...

Add the beef, stir and cook until its juices run clear and most of the liquid in the pot has evaporated (about 10 mins).

Stir in the tomato paste and paprika, cook...

Stir in the tomato paste and paprika, cook for about 1 min.

Add the beer to deglaze and scrape the...

Add the beer to deglaze and scrape the bottom of the pot.

Add the beef stock, salt & pepper, caraway...

Add the beef stock, salt & pepper, caraway and marjoram, stir and bring to boil. Lower the heat, cover and simmer for about 80 minutes. You may stir occasionally.

After 80 mins add the potatoes. Add a...

After 80 mins add the potatoes. Add a bit of water if/as needed. Cook for another 20 minutes or so, depending on how large you cut the potatoes. (If not using potatoes simply continue to simmer the beef until it reaches your desired tenderness).

Serve with rye bread, chopped parsley or oregano...

Serve with rye bread, chopped parsley or oregano as garnish and sprinkle each bowl with a pinch of paprika.

https://www.youtube.com/watch?v=rtb77ju4I8A

Hearty beef goulash recipe, South German style, with a lovely taste infusion from Bavarian dark lager (dunkel). Full recipe: https://www.craftbeering.com/german-goulash-recipe-beef-dark-beer/

German Beef Goulash

Wondering how to make goulash that tastes traditionally German? Here's my easy way to make this favorite Gulasch. I'm sure it'll become yours as well. So LECKER!

Oma's Gulasch ~ How to Make Goulash

beef roast

garlic

Hungarian paprika

cornstarch

Prep and Cook

Prep and cook according to recipe. Season and serve

This German Goulash is what the Swabians in Germany call &quot;Hungarian Goulash&quot;. Ha! A juicy and tender beef stew made with paprika, peppers, and a red wine sauce.

onion

red chili

Tbsp bacon fat (or any other flavorless high-smoke point oil.)

lemon

Tbsp sweet paprika

red bell pepper

green bell pepper

sea salt

pepper

Peel and finely chop onion and garlic. Destem and deseed chili and chop finely as well.

Preheat a large braiser over medium heat. Add bacon fat or oil to a large braiser and brown beef in batches. For a nice sear working in batches is essential. Sear on all sides until dark brown. Then set aside.

Add chopped onions, garlic, and chili to the braiser and stir-fry until brown. Then add tomato paste, caraway seeds, lemon zest and paprika, give a quick stir and then immediately add red wine to deglaze the bottom.

Add beef broth and return the browned beef to the braiser. Make sure all beef is submerged in the broth. Reduce heat to low, cover the braiser and let the meat simmer for 1 hour and 15 minutes.

In the meantime, deseed peppers and cut them into bite-size pieces. After the 1:15 hours simmering time add the peppers to the beef, give it a quick stir then put the lid back on and let simmer for another 45 minutes.

Serve over egg noodles or German Spaetzle, sprinkle with fresh parsley and enjoy!

https://www.youtube.com/watch?v=oUusjAYPR0o

This German Goulash is what the Swabians in Germany call "Hungarian Goulash". Ha! 
This recipe is hearty and delicious and perfect for cold winter evenings.
This goulash is made with beef, onions, garlic, paprika, caraway seeds, and red wine. It is simmered in a thick and hearty sauce, until the beef is super tender. Serve Hot with your favorite accompaniments, like egg noodles or German Spaetzle. Enjoy!
Printable recipe: https://greenhealthycooking.com/german-goulash/

The Most Delicious German Goulash

My German Goulash is the ultimate stew to keep you warm and cozy in the chilly months.

olive oil

onion,

garlic cloves, finely chopped

Tbsp Spanish or Hungarian sweet paprika

lemon zest (optional)

tsp marjoram

½ tsp pepper

potato,

red bell pepper,

parsley, chopped for garnish

Season beef pieces with 1 tsp salt and...

Season beef pieces with 1 tsp salt and ½ tsp pepper. Heat olive oil in a dutch oven or heavy bottomed pot over medium high heat. Sear the beef chunks in batches to brown all over and remove them to a plate.

Add a splash of oil if needed then...

Add a splash of oil if needed then add chopped onion and sauté for 4-5 minutes. Add in garlic and sauté for a minute. Add in sweet paprika, tomato paste, seared beef pieces along with any juices on the plate. Give everything a good mix and cook for 5 minutes.

Add lemon zest, if using, along with red...

Add lemon zest, if using, along with red wine and beef broth. Stir in marjoram, caraway seeds, bay leaves, and remaining salt and pepper. Bring this to a boil, then reduce heat and simmer, covered, for about one hour.

Add in carrots, cover again, and cook for...

Add in carrots, cover again, and cook for another 1 to 1.5 hours until the meat is almost tender.

Add in potatoes and bell peppers and cook...

Add in potatoes and bell peppers and cook for another 30-40 minutes, or until potatoes are tender and beef is very tender. You can cook the last 45 minutes without a lid to thicken the stew, if desired. Similarly, if it's getting too thick, you can add a splash of water.

Taste and adjust the seasonings and garnish with...

Taste and adjust the seasonings and garnish with parsley before serving.

Tender beef slow simmered with onions in a rich paprika-infused sauce, this German Goulash is comfort food at its best!

Authentic German Goulash (Rindergulasch)

yellow onion (about 400 g) (, diced)

garlic (, minced)

dry red wine ((e.g., cabernet sauvignon, pinot noir))

bay leaf

Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides.  Transfer the beef to a plate and set aside.Add the onions and cook until lightly browned, 6-8 minutes.  Add the garlic and cook for another minute.  Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine.  Return the beef to the skillet and pour in the beef broth.  Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened.  Add salt and pepper to taste.Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles.  See blog post for additional serving recommendations.Makes 4 large or 6 smaller servings.

My German bf really enjoyed this 😍 Thank you so much for the recipe!

This was delicious!  Such a fantastic flavor, our whole family loved it.

Made recipe exactly as written.  Served for my son’s birthday.  I had a goulash on vacation and was trying to recreate it…everyone cleaned their plate.  Just had leftovers for dinner and somehow it tasted even better!  May have a new tradition for my son’s birthday.

Hi Kimberly, I love your recipes and look forward to making this one, but I was looking for a recipe for Gulaschsuppe and I’m wondering if I can use this recipe with alterations? If it is possible can you please tell me what those alterations should be?

Yummy, just made this. I love, love, love your German recipes. My Mutti was from Wertheim, Germany and she would always make Apfelkuchen when Fall arrived and  Stollen and Lebkuchen for Christmas. One of my favorites is Mohnkuchen, but she did not make this when I was growing up. I see many recipes on Pinterest, but I trust your authenticity.  I would be thrilled beyond words if you had a recipe for it!

This was amazing. My 15y son and his buddy loved it. I asked them what they thought and they replied. "F-ing amazing!"(without the censoring) That's the best response of anything I've ever cooked for my kids! They were impressed!!

Just made this for my son’s birthday dinner.  It was delicious. I was concerned after one hour of simmering when the beef was nowhere near tender but after another hour of simmering it was perfect. Last year’s dinner was your Rouladen recipe which was so good!
Thank you!

Have a taste of Germany with this rich and hearty German goulash. It’s meaty and onion-y, with a tomato-flavored sauce. Serve over mashed potatoes or egg noodles to achieve a filling comfort food!

German Goulash Recipe

lb yellow onions

g butter

lean beef

tbsp red wine vinegar

tbsp sweet paprika

tsp kosher salt

¼ tsp ground black pepper

Step 1.1

Peel and chop the onions very finely. Set aside.

Step 1.2

Heat the butter in a roasting pan over medium heat. Add the onions and cook until golden brown, about 30 minutes. Stir frequently.

Step 1.3

In the meantime, trim the beef off any fat and sinew, then cut the beef into about 1-inch pieces. Set aside.

Step 1.4

Peel and chop the garlic. Mince it together with the caraway seeds using a knife.

Step 1.5

Once the onions are ready, add the beef broth to the roasting pan, along with red wine vinegar, paprika, meat, bay leaves, garlic, caraway seeds, marjoram, and tomato paste.

Step 1.6

Mix and bring to a gentle simmer. Turn the heat down to low and cover the pan. Let the mixture simmer on the stovetop until the onions have mostly disintegrated and the beef is tender. This takes anywhere from about 90 minutes to 2 hours.

Step 1.7

For a thicker consistency, cook uncovered or partially covered for another 1 hour. Once the goulash is thick enough, cover and continue cooking until done.

Step 1.8

Season the German goulash with salt and pepper. Then, remove the bay leaves.

Step 1.9

Serve this hearty beef stew while still hot. Enjoy!

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The most viewed german goulash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine