German Goulash Recipe

Introduction

German Goulash is a hearty and comforting stew featuring tender beef simmered in a rich, paprika-spiced sauce. Perfect for cozy dinners, this classic dish brings warm, robust flavors to your table with simple, wholesome ingredients.

Ingredients

• 1 pound stewing beef
• 1 tablespoon oil or butter
• 3 medium-sized onions
• 1 carrot (optional)
• 1 celery stick (optional)
• 1 tablespoon tomato paste
• A pinch of sugar
• 2 teaspoons paprika
• 1 bay leaf (optional)
• 1 cup red wine
• 1 1/2 – 2 cups beef broth
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional)

Instructions

1. Step 1: Peel the onions and chop them into small pieces. If using, peel the carrot and wash the celery stick, then slice them.
2. Step 2: Cut the beef into approximately 3/4 inch cubes.
3. Step 3: In a large pot, heat butter or oil over high heat. Fry the beef cubes for a few minutes until the outside is cooked and browned. Stir regularly. Remove the beef and set aside in a bowl.
4. Step 4: Add the chopped onions to the pot and sauté until translucent or lightly browned. Then add the carrot and celery slices and cook for a few more minutes.
5. Step 5: Stir in the paprika, tomato paste, and pinch of sugar. Cook on medium-high heat for about one minute.
6. Step 6: Pour in the red wine gradually in three additions—about 1/3 cup at a time. Stir and wait for the liquid to reduce noticeably before adding more.
7. Step 7: Return the beef to the pot and stir. Add enough beef broth to just cover the ingredients, usually between 1 1/2 and 2 cups. Add the bay leaf if using.
8. Step 8: Bring to a boil, then reduce heat to low. Cover and let simmer for about 2 hours until the meat is very tender. Stir occasionally and add more broth if necessary.
9. Step 9: Season with salt and pepper to taste once the beef is tender.
10. Step 10: (Optional) Mix cornstarch with cold water to make a slurry. Stir it into the goulash and cook until the sauce thickens to your liking.
11. Step 11: Serve warm with Spätzle, fusilli pasta, potatoes, bread dumplings, or fresh bread.

Tips & Variations

• For deeper flavor, fully sear the beef cubes on all sides before removing them from the pot.
• Adjust the amount of paprika to suit your taste—smoked paprika adds a nice twist.
• If you don’t have red wine, use extra beef broth or replace it with a bit of balsamic vinegar for acidity.
• Vegetables like bell peppers or mushrooms can be added for extra texture and flavor.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish often tastes even better the next day as the flavors deepen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, stewing beef or any cut suitable for slow cooking with enough connective tissue will work well, such as chuck or brisket.

Can I make this goulash in a slow cooker?

Absolutely. After sautéing the ingredients, transfer everything to a slow cooker and cook on low for 6–8 hours or until the beef is tender.

German Goulash Recipe

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4.8 from 118 reviews

This traditional German Goulash is a hearty and comforting stew made with tender stewing beef, onions, paprika, and a rich sauce enhanced by red wine and beef broth. Simmered slowly to develop deep flavors, it offers a perfect balance of savory and slightly sweet notes, ideal for a warming meal served with noodles, potatoes, or bread.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Meat

• 1 pound stewing beef

Vegetables

• 3 medium-sized onions
• 1 carrot (optional)
• 1 celery stick (optional)

Liquids & Seasonings

• 1 tablespoon oil or butter
• 1 tablespoon tomato paste
• a pinch of sugar
• 2 teaspoons paprika
• 1 bay leaf (optional)
• 1 cup red wine
• 1.5 to 2 cups beef broth
• salt and pepper to taste

Thickening Agent (Optional)

• 2 tablespoons cornstarch

Instructions

1. Prepare the Vegetables: Peel the onions and chop them finely. If using, peel the carrot and wash the celery stick, then slice both into thin rounds.
2. Cut the Beef: Cube the stewing beef into approximately 3/4 inch pieces to ensure even cooking and tenderness.
3. Sear the Beef: Heat oil or butter in a large pot over high heat. Fry the beef cubes for a few minutes until the outside is cooked or fully seared for deeper flavor. Stir often to avoid sticking. Remove the beef and set aside.
4. Sauté Vegetables: In the same pot, add the chopped onions and sauté until translucent or lightly browned. Add the sliced carrot and celery and cook for a few minutes to soften.
5. Add Spices and Tomato Paste: Stir in the paprika, tomato paste, and a pinch of sugar. Cook on medium-high heat for about a minute to release their flavors.
6. Deglaze with Red Wine: Add the red wine gradually in three parts, stirring after each addition and allowing the liquid to reduce noticeably before adding more, concentrating the flavor.
7. Combine Beef and Broth: Return the beef to the pot and stir. Pour in enough beef broth to just cover the contents, usually between 1.5 and 2 cups. Add the bay leaf if using for extra aroma.
8. Simmer Goulash: Bring to a boil, then reduce heat to low. Cover with a lid and simmer gently for around 2 hours or until the meat is very tender. Stir occasionally and add more broth if needed.
9. Seasoning: Once the beef is tender, season the goulash with salt and pepper to your taste.
10. Optional Thickening: If desired, dissolve 2 tablespoons of cornstarch in cold water. Add this slurry to the pot while stirring, and continue to simmer until the sauce thickens to your liking.
11. Serve: Serve the German goulash hot, accompanied by Spätzle, fusilli pasta, potatoes, bread dumplings, or fresh bread for a traditional experience.

Notes

• Optional vegetables like carrot and celery add flavor but can be omitted if preferred.
• Searing the beef fully before stewing deepens the flavor but is not mandatory.
• Adjust the amount of beef broth to control the stew’s consistency.
• Add cornstarch slurry gradually to avoid over-thickening the sauce.
• Red wine enhances depth, but you can substitute it with extra beef broth if needed.
• Simmer the stew gently to keep meat tender and avoid toughening.

Keywords: German Goulash, beef stew, paprika stew, traditional German recipe, slow simmer stew