Few dishes capture the soul-warming charm of German-style Beef Goulash quite like this one; it’s all about melt-in-your-mouth beef, deeply caramelized onions, and that magical blend of sweet and smoky paprika swimming in a rich, savory sauce. This recipe transforms simple, hearty ingredients into comforting stew perfection, just as good for festive gatherings as for cozy weeknight suppers. Each bite gives you the essence of classic German coziness, and the leftovers—if you have any—taste even richer the next day.
Ingredients You’ll Need
The ingredient list for German-style Beef Goulash is blessedly straightforward, but every component brings something essential to the table—robust flavor, luscious texture, or vibrant color. Let’s break down what makes each item a starring player in this wintertime favorite.
- Vegetable oil: Use a neutral oil for browning the beef, ensuring a golden, flavorful sear without overpowering the other ingredients.
- Beef chuck, cut into 1-inch cubes: This cut is perfect for slow simmering—the marbling ensures meltingly tender and juicy results.
- Yellow onions, thinly sliced: Lots of onions cook down gently, forming the sweet, golden backbone of the sauce.
- Garlic cloves, minced: Just the right amount for a subtle, aromatic boost that never overwhelms.
- Tomato paste: Adds depth, color, and a whisper of tangy richness to the stew base.
- Sweet paprika: The traditional seasoning here, supplying both flavor and the signature ruddy color.
- Smoked paprika: A dash of this gives your goulash a subtly smoky undertone—a lovely nod to the dish’s Old World roots.
- Caraway seeds (optional): They’re classic in German cooking, lending a delicate, almost anise-like hint. Totally optional but recommended for authenticity!
- Salt: Brings out the best in every ingredient—don’t skip good seasoning.
- Black pepper: Freshly ground is always best for building a gentle back heat.
- Beef broth: Provides the savory, hearty base that carries all the flavors through each luscious spoonful.
- Water: Helps create just the right saucy consistency, thinning the broth without diluting flavor.
- Red wine vinegar: A splash brings balance, enhancing the beef’s richness and brightening the overall taste.
- Bay leaf: Simmered in the pot, this humble aromatic weaves subtle complexity into every bite then quietly bows out before serving.
- Fresh parsley, chopped (for garnish): A sprinkle at the end adds color and freshness, making each bowl as inviting as it is delicious.
How to Make German-style Beef Goulash
Step 1: Sear the Beef
Begin by heating the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches (don’t crowd the pan!) and brown them on all sides. This takes several minutes, but it’s key for locking in flavor. Once the beef is beautifully caramelized, transfer it to a plate—you’ll return it soon enough.
Step 2: Sauté the Onions
Turn the heat down to medium and add the sliced onions to the pot. Give them time to work their magic: stir often, and let them gently soften and turn a rich golden color, about 10 minutes. The fond left behind from browning the beef will infuse the onions with loads of savory flavor.
Step 3: Add Garlic and Spices
Now, stir in the minced garlic, tomato paste, sweet and smoked paprika, caraway seeds (if using), salt, and pepper. Let everything cook for 1 to 2 minutes, stirring often. The paste and spices will coat the onions and release fragrant, toasty aromas. If you could bottle the scent of German-style Beef Goulash at this stage, you absolutely would.
Step 4: Simmer Everything Together
Return the browned beef (and any accumulated juices) to the pot. Pour in the beef broth, water, splash of red wine vinegar, and toss in the bay leaf. Increase the heat and bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the whole pot simmer quietly for 1.5 to 2 hours—until the beef is fork-tender and the sauce is thick with savory goodness. If you’d like a thicker sauce, uncover and let it gently bubble for the last 15 minutes of cooking.
Step 5: Finish and Garnish
Before serving, remember to fish out the bay leaf and discard it. Spoon the goulash into bowls and sprinkle each with a shower of chopped fresh parsley. That final pop of green isn’t just for looks—it brightens every mouthful of your German-style Beef Goulash.
How to Serve German-style Beef Goulash
Garnishes
Give your goulash a restaurant-worthy touch with a sprinkle of fresh chopped parsley or, for a richer finish, a dollop of sour cream. Both options contrast beautifully with the deep color of the stew and enliven the flavor—a little green here, a swirl of creamy white there, and suddenly your bowl sings.
Side Dishes
German-style Beef Goulash shines with classic accompaniments. Think buttered egg noodles for soaking up all that meaty sauce, fluffy mashed potatoes as a neutral, comforting base, or tender spaetzle for a taste of true German tradition. Even a slab of crusty bread will do the trick—just something to mop your bowl clean!
Creative Ways to Present
Try ladling your goulash over a mountain of buttery spaetzle in wide, shallow bowls for a family-style feast, or serve in individually baked bread bowls for an unexpected, cozy twist. Leftover goulash also makes a phenomenal filling for baked potatoes or as a hearty second-day soup with extra broth. Let your imagination (and appetite) guide you!
Make Ahead and Storage
Storing Leftovers
The beauty of German-style Beef Goulash is that it tastes even better after resting; simply cool leftovers to room temperature, then transfer to airtight containers. Stash them in the fridge, where the flavors will deepen and meld over the next 3 to 4 days.
Freezing
Have extra? Goulash freezes brilliantly. Once cool, ladle it into freezer-safe containers or zip-top bags, leaving a little space for expansion, and freeze for up to 3 months. To prevent texture changes, avoid freezing with added fresh herbs or dairy garnishes—add those just before serving.
Reheating
To reheat, gently warm your goulash in a covered saucepan over medium-low heat until steaming and hot throughout, stirring occasionally. If it’s too thick after resting, add a splash of broth or water to loosen things up. Microwave reheating also works for individual portions—just pause to stir halfway and heat through evenly.
FAQs
What cut of beef is best for German-style Beef Goulash?
Beef chuck is the gold standard here—it’s marbled, flavorful, and becomes incredibly tender when simmered. Stew meat or even brisket will also work well; just be sure to cut it into equal 1-inch cubes for even cooking.
Can I make German-style Beef Goulash in advance?
Absolutely! The flavors deepen and improve as the stew rests in the fridge. Make it a day ahead, then gently reheat before serving. This actually makes German-style Beef Goulash a fantastic option for entertaining or meal prepping.
How can I thicken the sauce if it’s too thin?
If your goulash sauce isn’t quite as thick as you’d like near the end of cooking, just remove the pot lid and let it simmer uncovered for the last 15 to 20 minutes. The sauce will naturally reduce and become beautifully rich.
Are caraway seeds necessary?
Caraway seeds are traditional, delivering a subtle, earthy note that’s classic in German goulash, but the dish will still be delicious if you leave them out. Feel free to adjust to your own taste or pantry.
What makes this stew “German-style” compared to Hungarian goulash?
German-style Beef Goulash uses generous amounts of sweet and smoked paprika, and often features caraway seeds, onions, and a tomato base, resulting in a rich, thick stew. In contrast, Hungarian gulyás is typically brothier and sometimes includes potatoes and peppers.
Final Thoughts
If you crave a meal that delivers comfort, tradition, and a big dose of delicious, German-style Beef Goulash is it. This recipe is pure, hearty magic, perfect for sharing with loved ones or savoring all by yourself. Grab your pot, gather your ingredients, and treat yourself to a timeless classic—there’s truly nothing quite like it.
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German-style Beef Goulash Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This German-style Beef Goulash recipe is a hearty and comforting dish with tender beef simmered in a rich, flavorful sauce seasoned with paprika and caraway seeds. Serve this traditional goulash with your favorite side for a satisfying meal.
Ingredients
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2 tablespoons vegetable oil
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2 pounds beef chuck (cut into 1-inch cubes)
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2 large yellow onions (thinly sliced)
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2 garlic cloves (minced)
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2 tablespoons tomato paste
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1 tablespoon sweet paprika
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1 teaspoon smoked paprika
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1/2 teaspoon caraway seeds (optional)
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups beef broth
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1 cup water
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1 tablespoon red wine vinegar
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1 bay leaf
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Chopped fresh parsley for garnish
Instructions
- Heat the oil: In a Dutch oven, heat vegetable oil over medium-high heat.
- Brown the beef: Brown beef cubes in batches, then set aside.
- Sauté onions: Cook sliced onions until golden, then add garlic and spices.
- Add remaining ingredients: Return beef to pot, add broth, water, vinegar, and bay leaf.
- Simmer: Cover and simmer for 1.5-2 hours until beef is tender.
- Finish and serve: Remove bay leaf, garnish with parsley, and serve hot.
Notes
- Pair with egg noodles, mashed potatoes, spaetzle, or crusty bread.
- Goulash tastes even better the next day.
- To thicken sauce, simmer uncovered for the last 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
