When most people think goulash, they imagine a traditional Hungarian goulash, rather than this flavor-packed, very authentic German goulash. Both are great mind you, but this hearty goulash is like nothing you’ve ever tasted!
This is more than a stew – it’s an experience and it tastes better than I can describe. It’s one of those dishes that needs little introduction and no other companion besides a simple bread item to sop up all the awesome flavor in the bottom of the bowl.
If you’d like to try my more western versions, I hope you’ll try my American goulash (all-time favorite reader recipes!) and it’s chunky western cousin, beef goulash! I promise, soups, stews, and goulash are my love language and you’ll love them all. ♥
You’ll keep eating long after you’re full and trust me – you’re gonna’ want seconds!
What I Love About German Goulash Recipe
This recipe is one of my favorite cold-weather meals because the awesome flavor continues to develop as it sits. While there is some simmer time involved, it’s worth every single minute and I love that I can get other things done while it’s on the stove.
- Layers upon layers of flavor
- Wholesome ingredients
- Totally flexible recipe
- Great for lunch or dinner
- Awesome for meal prep
German Goulash Recipe Notes
Making goulash soup is pretty straightforward but there are some techniques to ensure full-blown success. Here are all the tips and tricks you need to know!
Ingredient Notes
- Beef Chuck – I find that beef chuck is the best cut for this German goulash recipe. It has plenty of collagen that breaks down as it simmers rendering the meat oh-so-tender. If you don’t have chuck on hand then any well-exercised muscle or a lean cut of meat will work, like shoulder or round.
- Fond – The fond is all the tasty little brown bits left in the bottom of the pan after cooking meat and/or veggies. This is nothing but the sheer concentrated flavor and it is the basis for your German goulash recipe. It should be a nice brown color, not black and crusty.
- Red Wine – You’ll be using red wine to deglaze your pan and pick up all the concentrated flavors from the fond. Don’t worry, the alcohol cooks off. Choosing a wine that tastes good will also help.
- Better Than Bullion – Grab the beef-flavored Better Than Bouillon! Don’t substitute with those bland salty bouillon cubes because the flavor of your German goulash recipe will suffer. Better Than Bouillon is an intense seasoning paste.
- Simmer –You’ll want to simmer your German goulash recipe over medium-low heat. Your tasty concoction should gently bubble in the pot.
- Consistency – Your broth should have the consistency of good gravy, but it will thicken as it simmers. If it gets too thick for your liking, you can always thin it out with a little beef broth or water.
Storing + Freezing + Make-Ahead
Your German goulash will keep best in a food-grade plastic container with a secure lid. Cover it up, slide it into the fridge and it’ll continue to develop even more robust flavor!
- How Long Can You Keep This In The Fridge? Storing your German goulash recipe properly will keep it fresh for up to 4 days in the fridge even though it’ll get gobbled up way sooner than that.
- Can You Freeze This? Freeze away my friend! Let your recipe cool completely before preparing it for the frozen abyss. Keep in mind that it will thicken as it freezes so you’ll need to add water or beef broth upon thawing.
- Make-Ahead Tips: I like to make a big pot of this German goulash recipe and store the leftovers in single-serve containers. This makes an easy grab and go lunches and ready-made dinners after a long hard day.
Serving Recommendations
This incredible goulash is a whole meal in one dish. That said, I like to serve something crunchy, to go with the slow cooked, rich flavors like my KFC coleslaw, crisp air fryer green beans, or fresh strawberry spinach salad.
The unique gravy is so delicious, I need to sop up every bit, with either butter swim biscuits, buttery crescent rolls, Lion House rolls, practically no-knead bread, beer bread, or quick and easy Bisquick biscuits.
How Do Other Countries Make Their Goulash?
There are lots of people that are partial to a good ‘ole American Goulash and it’s cousin, American Chop Suey with elbow macaroni and chunks of tomato. Can you blame them?
Can I Turn This Into A Crockpot Goulash?
I love making crockpot goulash because I can virtually set it and forget it! It’s a great slow cooker meal that’s ready when you are but the simmer time on this German goulash recipe does give you time to do other things too.
Can I Turn This Into An Instant Pot Goulash?
Making instant pot goulash means you’ll have dinner ready in a fraction of the time and it’ll be every bit as delicious. The technique varies just a bit when you’re putting this German goulash recipe in an instant pot cooker.
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More Hearty Beef Stews and Soups
- Guinness Beef Stew
- Slow Cooker Beef Stew
- Vegetable Beef Soup
- Cheeseburger Soup
- Hamburger Stew
- Classic Beef Stew
- Shipwreck Stew
- Meatball Stew
German Goulash
Ingredients
- 3 pounds beef chuck, cut into 1 inch cubes
- 2 teaspoons salt divided
- 3/4 teaspoon black pepper divided
- 1/4 cup vegetable oil
- 2 cups onions, chopped
- 4 cloves garlic, minced
- 1 1/2 tablespoon sweet paprika
- 1 tablespoon all-purpose flour
- 1 1/2 cups red wine
- 3 cups beef broth
- 1 tablespoon beef flavored Better Than Bouillon
- 1/4 cup tomato paste
- 1 teaspoon dried caraway seeds
- 2 teaspoon ground marjoram
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon red wine vinegar
- 3 tablespoons parsley
- 2 medium carrots, peeled and cut into 1/2 inch pieces
- 1 medium red bell pepper, cut into 1 inch pieces
- 1 medium orange bell pepper, cut into 1 inch pieces
Instructions
- 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!
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RATE THIS RECIPE
Rich and flavorful. Your eating tradition here. A taste of days past. I like to add some potato and celery. Good tasting wine does make a differance.
Thank you, Terry! It’s a family tradition in our house, too!
Thank you so much for this incredible recipe!
I have been estranged from my mother’s side of the family for almost a decade now and never had any recipes handed down.
My Oma used to make goulash with spaetzle for us when we would go and visit. My Dad LOVED her dishes.
Tonight I made this recipe and spaetzle for the first time and had my Dad and his partner over to share this with myself and husband.
It was perfect!
After reading the comments I used salt reduced beef broth/stock. I also cut the veggies into chunkier pieces and added them in after 2 hours and cooked for an hour.
Thank you so much, Sarah! I’m glad this was a hit 🙂
Sounds amazing and delicious. When you say “3 tablespoons of Parsley” are you talking fresh chopped or dried?
Hi, James! Use fresh parsley. It’s for garnish 🙂 Enjoy!
Followed it. Wish I had used my own beef broth or a sodium free one. I did not add the salt as directed as it was already pretty salty. Used a heavy thick chewy noodle and was quite good. I was not quite prepared for the amount of paprika though. It took a couple of bites to get used to it. Will most likely make it again with the broth change. Husband Wanted to put a straw in the gravy!! 😉. He loves meat, so he thought it was perfect. I prefer more veggies so I may use it to use up left over veggies! Thank you for sharing!!!
I learned this, almost exactly from my late wife from Germany. She only used lots of red bell peppers (3or 4), and lots of paprika. She always made it with saltwater potatoes (cooked separately) and cream salat of cucumber, tomato, onion, heavy cream, and vinegar. Amazing when all mixed together. And a giant milch brot to soak it all up. Think I will make it this weekend.
I don’t know why the beef cubes were chewy rather than fall apart tender. Next time I will pressure cook the beef or cover and put all into an oven. I bought Angus beef cubes, not sure if that made them chewy. Delicious dish would have preferred fall apart beef though.
The only thing I can think of is need to cook longer.
Everyone loved this recipe the meat was very tender but I did leave the caraway seeds out and I had to thicken the liquid a bit. Otherwise it was very good, served it over egg noodles.
Thanks, Ursula! I’m so happy you like this goulash 🙂 So perfect with egg noodles!
Delicious! Although I pumped up the paprika a bit, and added some smoked paprika. Really came out just as we’ve had it in Germany. Thanks for the recipe!
Thanks Roberta! This really is an authentic Germany goulash <3!
I go to a local German place and this is my go to dish. I had to find a receipt that was similar so I could make it at home. I made this today and it is delicious! It tastes just like the local German place I go to. I am going to save this to my favorites. I added a little extra broth at the end but that is the only extra step I did. It is fantastic! I made red mashed potatoes as a side.
So glad you enjoyed the goulash, Adrienne!!
Made this tonight and it was delicious! The beef tips literally melted in the mouth! Gravy was beautifully thick and rich. Am going to serve tomorrow’s leftover Goulash – it’s just me and my husband – with mashed potatoes on the side.
So happy you enjoyed this recipe, Denise!
This turned out so good. Absolutely perfect for a winter day.
I’m so happy you enjoyed this!
Hi Kathleen,
When you say cups what measurement is that exactly? I’m from UK and never used cups as a measurement.
Many thanks
Hi, Edward! Kindly click the “metric” under the ingredients list. 🙂
Truthfully, I underestimated this recipe. The ingredients didn’t look all that complex, but now that it’s simmering in the pot the entire kitchen is immersed in a wonderful smell. Used a Chianti wine which imparted a slightly sweeter taste. I’m Hungarian and recipes like this make me think of my Mom. Thanks for sharing it!
Wow, thank you so much for your positive feedback, Les! I’m so glad you like this goulash 🙂
My mom is from Bavaria and taught me to make this goulash. I changed the recipe somewhat by adding potatoes and green beans. My family loves it!
Yaaay! Thanks, Sylvia 🙂 I love your version!
Hi Kathleen,
When you say cups what measurement is that exactly? I’m from UK and never used cups as a measurement.
Many thanks
Hi, Edward! Kindly click the “metric” under the ingredients list. 🙂
How wonderful. This is almost identical to my grandmother’s recipe. She, my grandfather, and my father immigrated here from Czechoslovakia. We ate this with dumplings.
Thank you. ❤️
I’m so happy this recipe is so close to your grandmothers! I need to serve mine with dumplings!!
Amazing recipe. Added larger chunks of onion and served over spaetzle with sour cream. If you dont want noodles add a few potatoes cut in 1/2″ chunks. Gravy permeates everything.
Hi, John! Thank you so much. I agree with you on potatoes, I’m gonna try that too. 🙂
Now this is the real deal! I’ve been eating this delightful concoction for 70 years. My mama who was Austrian (me to) spent many summers in Hungary on her aunt and uncles farm. This recipe is almost identical to our family’s favorite. One little change is that I grind my caraway seed into a powder. We serve on top of homemade egg noodles with a dollop of sour cream on top.
My mouth is watering – time to grab a bib LOL!
Hi, Estee! It’s so nostalgic, right? I love that you grind the caraway seeds! I’m gonna serve this with egg noodles and sour cream next time! Thank you 🙂
I have to say, I prepared myself a shopped for what I didn’t have. The joke was on me. Where I thought I’d have red cooking wine in my pantry, it was only white. My wife suggested I use some of my merlot, and I did. One and a half cups as directed.
Man O-man, this was delicious. Thanks for a great recipe!
So glad you enjoyed, Chris!
I have made this so many times!! It is delicious! It reminds me of my Oma’s recipe!!
Oh Charlene! That makes me so happy to hear! Nothing better than a recipe that reminds you of Grandma!!!
Best goulash I have ever eaten. This the third time I have made it following this recipe and each time it wins praise from everyone. We had goulash in southern Germany, I believe this is better??
That’s amazing, Jim! Thank you so much for your positive feedback 🙂
This recipe sounds like what I ate this week in Hambrücken, Germany, in the home of a gracious family we met on a Caribbean cruise earlier this year! Gaby served her goulash (hers was made with pork loin) on homemade spaetzle. I was looking now for a recipe and came across yours. It sounds like a winner! Thank you, I’m eager to make it. Liz in N.C.
Thank you so much, Liz. That sounds so awesome <3
I didn’t have any red wine or red wine vinegar so I hope it turns out! On the stove now and smells ahhhmazing. 🙂
I hope you enjoyed this goulash! 🙂