German Goulash: The Authentic Recipe You Need to Try Recipe

Introduction

German goulash is a rich and hearty stew that combines tender beef, vibrant peppers, and aromatic spices. This authentic recipe is perfect for cozy dinners and will warm you up with every flavorful bite.

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. Avoid overcrowding the pot. Remove the browned beef 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. Cook for another 5-7 minutes, stirring occasionally, until the peppers soften 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 to release the aromas.
7. Step 7: Mix 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 pot bottom.
9. Step 9: Return the browned beef to the pot and add the bay leaf.
10. Step 10: Bring to a simmer, reduce the heat to low, cover, and simmer for 2-3 hours until the beef is very tender. Add more beef broth if needed to keep the beef submerged.
11. Step 11: In a small bowl, whisk the flour with 1/4 cup cold water to form a smooth slurry.
12. Step 12: Gradually whisk the slurry into the simmering goulash and stir constantly until it thickens slightly, about 2-3 minutes.
13. Step 13: Remove the bay leaf from the pot.
14. Step 14: Stir in the red wine vinegar.
15. Step 15: Taste and adjust the seasoning with salt and pepper as needed.
16. Step 16: Serve hot, garnished with fresh parsley and a dollop of sour cream if desired. Traditionally enjoyed with spätzle, but mashed potatoes, egg noodles, or crusty bread also pair wonderfully.

Tips & Variations

• For a smokier flavor, use only smoked paprika or add a small amount of smoked sausage to the stew.
• Substitute beef chuck with pork shoulder for a different twist.
• If you prefer a thicker stew, increase the flour slurry slightly or simmer uncovered for a few minutes to reduce the sauce.
• Use vegetable broth for a lighter, less intense flavor but keep the beef for authenticity.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. It reheats well on the stove over low heat or in the microwave. The flavors often deepen after a day, making leftovers even more delicious. You can also freeze goulash for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make German goulash without red wine?

Yes, red wine is optional and can be omitted or replaced with additional beef broth. It adds depth but the stew will remain flavorful without it.

What can I serve with German goulash?

Traditional sides include spätzle, German egg noodles, mashed potatoes, or crusty bread to soak up the rich sauce.

German Goulash: The Authentic Recipe You Need to Try Recipe

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★★★★★

4.4 from 65 reviews

• Author: Luna
• Total Time: 3 hours 5 minutes
• Yield: 6 servings 1x

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Description

This authentic German Goulash recipe features tender beef chuck simmered with onions, bell peppers, garlic, and a blend of traditional spices including sweet and smoked paprika. Richly flavored with tomato paste, beef broth, and optional red wine, the stew is slowly cooked to melt-in-your-mouth tenderness and thickened perfectly with a flour slurry. Served garnished with fresh parsley and sour cream, this hearty dish is a comforting taste of German cuisine, ideal for pairing with spätzle, mashed potatoes, or crusty bread.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 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

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
• 1 bay leaf

Liquids and Thickening

• 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

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

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Instructions

1. Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor and promote browning.
2. Brown the Beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until well caramelized. Remove and set aside.
3. Sauté Onions: In the same pot, add the chopped onions and cook over medium heat for 5-7 minutes until they become softened and translucent, developing a sweet base flavor.
4. Add Bell Peppers and Garlic: Stir in the chopped red and yellow bell peppers along with minced garlic. Cook for another 5-7 minutes, stirring occasionally, so the peppers soften slightly and the garlic becomes fragrant.
5. Incorporate Spices: Mix in sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for 1 minute while stirring constantly to release the aromas and deepen the spice flavor.
6. Add Tomato Paste: Stir in the tomato paste and continue cooking for 1 more minute, stirring constantly to reduce acidity and develop richness.
7. Add Liquids: Pour in beef broth and red wine (if using), scraping the bottom of the pot to loosen browned bits which add depth to the stew.
8. Simmer Beef and Bay Leaf: Return the browned beef to the pot and add the bay leaf. Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 2-3 hours or until the beef is very tender, checking occasionally and adding more broth if needed to keep the beef submerged.
9. Make Flour Slurry: In a small bowl, whisk together all-purpose flour and 1/4 cup cold water to create a smooth slurry that will thicken the stew.
10. Thicken the Goulash: Gradually whisk the flour slurry into the simmering stew. Stir constantly for 2-3 minutes until the goulash thickens slightly to a desirable consistency.
11. Finish the Stew: Remove the bay leaf and stir in the red wine vinegar. Taste and adjust seasoning with salt and freshly ground black pepper as necessary.
12. Serve: Serve the goulash hot, garnished with fresh parsley and a dollop of sour cream if desired. Traditionally accompanied by spätzle but equally delicious with mashed potatoes, egg noodles, or crusty bread.

Notes

• For an authentic flavor, use both sweet and smoked paprika to balance sweetness with smoky depth.
• Do not overcrowd the pot when browning beef to ensure even caramelization.
• Simmer gently over low heat to make the beef tender and flavorful; longer cooking times will enhance texture.
• Adjust the thickness by controlling the amount of flour slurry or simmering time after adding it.
• Red wine is optional but adds complexity; substitute with extra beef broth if preferred.
• Goulash keeps well and often tastes better the day after cooking as flavors meld.

• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: German

Keywords: German goulash, beef stew, paprika goulash, traditional German recipe, hearty stew, comfort food