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 Ingredients
- 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.
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, cat head 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.
More Hearty Beef Stews and Soups
- Slow Cooker Beef Stew
- Cheeseburger Soup
- Hamburger Stew
- Shipwreck Stew
- Meatball Stew
- Chicken Stew
- Green Chile Stew
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
- 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
- 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!