German Goulash: The Authentic Recipe You Need to Try Recipe

Introduction

German Goulash is a hearty, flavorful stew that combines tender beef with sweet bell peppers and robust paprika spices. This authentic recipe is perfect for cozy dinners and brings rich, comforting flavors to your table.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 large onions, chopped
• 2 red bell peppers, seeded and chopped
• 2 yellow bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon caraway seeds
• 1/2 teaspoon marjoram
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)
• Sour cream (for serving, optional)

Instructions

1. Step 1: Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
2. Step 2: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Step 3: Working in batches, brown the beef on all sides. Don’t overcrowd the pot. Remove the browned beef from the pot and set aside.
4. Step 4: Add the chopped onions to the pot and cook over medium heat until softened and translucent, about 5-7 minutes.
5. Step 5: Add the chopped bell peppers and minced garlic to the pot. Cook for another 5-7 minutes, stirring occasionally, until the peppers are slightly softened and the garlic is fragrant.
6. Step 6: Stir in the sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
7. Step 7: Stir in the tomato paste and cook for another minute, stirring constantly.
8. Step 8: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
9. Step 9: Return the browned beef to the pot. Add the bay leaf.
10. Step 10: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender. Check occasionally and add more beef broth if needed to keep the beef submerged.
11. Step 11: In a small bowl, whisk together the all-purpose flour and 1/4 cup of cold water to form a smooth slurry.
12. Step 12: Gradually whisk the flour slurry into the simmering goulash. Stir constantly until the goulash has thickened slightly, about 2-3 minutes.
13. Step 13: Remove the bay leaf.
14. Step 14: Stir in the red wine vinegar.
15. Step 15: Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
16. Step 16: Serve hot, garnished with fresh parsley and a dollop of sour cream (if desired). Goulash is traditionally served with spätzle (German egg noodles), but it’s also delicious with mashed potatoes, egg noodles, or crusty bread.

Tips & Variations

• For a deeper flavor, marinate the beef cubes in red wine and paprika for a few hours before cooking.
• Use smoked paprika for a subtle smoky taste, or adjust the cayenne pepper to control the heat level.
• Vegetarian option: substitute beef with hearty mushrooms and use vegetable broth instead of beef broth.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it has thickened too much. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make German goulash in a slow cooker?

Yes, you can brown the beef and vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.

What should I serve with German goulash?

Goulash pairs perfectly with traditional spätzle, mashed potatoes, egg noodles, or crusty bread to soak up the rich sauce.

German Goulash: The Authentic Recipe You Need to Try Recipe

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4.9 from 63 reviews

Authentic German Goulash is a rich and comforting stew featuring tender beef chuck braised with sweet and smoked paprika, colorful bell peppers, onions, and a blend of aromatic spices. This slow-simmered dish is perfect for a hearty meal, traditionally served with spätzle, mashed potatoes, or crusty bread. The recipe includes optional red wine for depth and a finishing touch of red wine vinegar and fresh parsley, with a creamy dollop of sour cream for extra indulgence.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Meat

• 2 lbs beef chuck, cut into 1-inch cubes

Vegetables and Aromatics

• 2 large onions, chopped
• 2 red bell peppers, seeded and chopped
• 2 yellow bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 1 bay leaf

Spices and Seasonings

• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon caraway seeds
• 1/2 teaspoon marjoram
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

Liquids and Others

• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar

Garnish and Serving

• Fresh parsley, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper to enhance the flavor.
2. Heat oil: Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to prepare for browning the beef.
3. Brown the beef: In batches, brown the beef cubes on all sides, avoiding overcrowding. This step seals the meat, developing flavor. Remove browned beef and set aside.
4. Sauté onions: Add chopped onions to the pot and cook over medium heat until softened and translucent, about 5-7 minutes, building the stew’s aromatic base.
5. Add peppers and garlic: Incorporate the chopped bell peppers and minced garlic. Cook for another 5-7 minutes until peppers soften slightly and garlic’s fragrance emerges.
6. Toast spices: Stir in sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne (if using). Cook for 1 minute, stirring constantly to release their aromas.
7. Add tomato paste: Stir in the tomato paste, cooking for another minute to deepen the stew’s flavor and color.
8. Deglaze and add liquids: Pour in beef broth and optional red wine, scraping up browned bits from the pot bottom to enrich the stew’s taste.
9. Return beef and add bay leaf: Put the browned beef back into the pot and add the bay leaf for subtle herbal notes.
10. Simmer: Bring the mixture to a simmer, then reduce heat to low. Cover and simmer gently for 2-3 hours until beef is very tender, stirring occasionally and adding broth if needed to keep meat submerged.
11. Make flour slurry: In a small bowl, whisk together flour and 1/4 cup cold water until smooth. This will thicken the stew later.
12. Thicken goulash: Gradually whisk the flour slurry into the simmering stew, stirring constantly until it thickens slightly, about 2-3 minutes.
13. Remove bay leaf: Take out the bay leaf to avoid overpowering the dish.
14. Add vinegar: Stir in red wine vinegar to brighten and balance the rich flavors.
15. Adjust seasoning: Taste the goulash and add salt and pepper as needed for a perfect flavor balance.
16. Serve: Serve hot, garnished with fresh parsley. Optionally, add a dollop of sour cream. Traditional accompaniments include spätzle, mashed potatoes, egg noodles, or crusty bread.

Notes

• Optional ingredients like red wine and cayenne pepper can be omitted for a milder flavor or non-alcoholic version.
• Slow simmering is key for tender beef and deep flavor development.
• Goulash thickens as it cools; adjust broth quantity to preferred consistency.
• Serving with spätzle or egg noodles enhances authenticity.
• Leftovers taste even better the next day as flavors meld.

Keywords: German Goulash, Beef Stew, Authentic Goulash, Paprika Stew, Comfort Food, Slow Simmered Beef