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When most people think of 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! You just can’t compete with German recipes.
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 its 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,l and trust me – you’re gonna’ want seconds!
What Makes German Goulash Different?
German Goulash (Rindergulasch) is very different from the Hungarian version most people think of when they hear “goulash.” Traditional German goulash is a slow-simmered beef stew with a rich, savory onion base and a mild paprika presence. It’s deeply comforting, not spicy, and relies more on long cooking and beefy flavor than bold pepper heat.
Hungarian goulash, by contrast, is more soup-like and paprika-forward, often with a brighter red color and noticeable spice. If you’re looking for an authentic, old-world German comfort dish, this is it.
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. This is one of my best German recipes.
- 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, like shoulder or round, will work.
- 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 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 extract 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 bland, salty bouillon cubes, as they will weaken the flavor of your German goulash recipe. Better Than Bouillon is an intense seasoning paste.
- Simmer –You should simmer your German goulash recipe over medium-low heat. Your tasty concoction should gently bubble in the pot.
- Consistency—Your broth should be 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.
A Note on Authentic German Goulash (Rindergulasch)
In Germany, goulash is considered a hearty everyday comfort meal rather than a spicy stew. The flavor is built slowly with onions, beef, and gentle seasoning, allowing the meat to become meltingly tender and the sauce to thicken naturally as it simmers.
This style of goulash is commonly served with noodles, dumplings, or potatoes and is meant to be rich, cozy, and deeply satisfying — not hot or heavily spiced.
This recipe stays true to that traditional German approach while using accessible ingredients for home cooks.
Storing + Freezing + Make-Ahead
Your German goulash is best kept in an airtight container with a secure lid. Cover it up and slide it into the fridge, and it’ll continue to develop an even more robust flavor!
- How Long Can You Keep This In The Fridge? Properly storing your German goulash recipe will keep it fresh for up to 4 days in the fridge, although 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 for easy grab-and-go lunches and ready-made dinners after a long, hard day.
✦ German Goulash FAQs
✦ Is German goulash the same as Hungarian goulash?
No. German goulash is thicker, milder, and more stew-like, while Hungarian goulash is soupier and much heavier on paprika and spice.
✦ What cut of beef is best for German goulash?
Chuck roast is ideal because it becomes tender and flavorful during long simmering.
✦ Is German goulash spicy?
No. Traditional German goulash is rich and savory, not spicy.
✦ Can German goulash be made ahead?
Yes — it actually tastes better the next day as the flavors continue to develop.
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 that I want to sop up every bit with butter swim biscuits, cathead 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 who are partial to a good ‘ole American Goulash and its 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?
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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!
I made this recipe twice last winter. I find it to be sensational as is without tweaks. I have eaten goulash all over Southern Germany and this is as good as any. Every restaurant, gasthaus or other dining establishment has their own little differences, but they are all great. The second time I made your goulash last year, I increased the caraway by one half teaspoon, added an extra teaspoon of a NAPA sherry wine and left out the peppers (personal taste, but I will include them in the future because my German friend commented that I needed peppers).
About freezing… I portion single servings into Ziploc 1 qt bags because they lay flat in the freezer. Thank you for a wonderful recipe, Kathleen!
I’m so very happy you enjoy this recipe. It’s a huge fav in my family too! After visiting Germany, I really wanted this recipe to be authentic. I’m so pleased you find it so!!!
Hi!
Can I make this delicious dish in the slow cooker!
Hi, Claire! Follow until step 5 (until still and remove all brown bits on the bottom of the pan). Then, add all the ingredients to the crockpot. Cover and cook on low for 8 hours or until the beef and veggies are tender. Proceed to step 7 “if broth becomes too thick…” note. Let us know how it turns out!
Wow this was a winner. I added a little cream on the end was fantastic with spaghetti
Yaaay! I’m so happy it turned out well. Thank you, Robyn! 🙂
how much meat for 7 people? and what about the other ingredients?
Hi, Marianne. I think this will fit up to 7 people.
You can try our beef stew too (good for 8)
pls let me know how much meat for 7 people? and is is better with mix of beef chuck and pork shoulder??, I want to cook dumplings and small noodles and red cabbage with it, what do you think?, pls email to [email protected], thanks
Hi, Marianne. I think this will fit up to 7 people.
Beef chuck and pork shoulder will work great too, like our bigos recipe
You can try our beef stew too (good for 8) https://www.gonnawantseconds.com/beef-stew-recipe/
Your choices of veggies sounds great! Enjoy.
Nice recipe. I was born and raised in Germany. I’ve cooked it twice so far and have to just say that there will be no brown bits in the bottom of the pot when you turn the heat up right before you add the red wine. If I add just a few sips at first and stir it, it just becomes creamy. Then I add the rest of the wine.
I have this lovely goulash seasoning that basically consists of the ingredients you list here. I don’t add the Better than Bouillon. I really don’t think it needs it.
With all that said, I love it and so does my American family. 🙂 Thank you for posting!
Glad you like this, Gabby. Thank you too! 🙂
While I was in the Army, I was stationed in Germany. I fell in love with Authentic German Goulash! I came up with my own version of this! I use some of the same ingredients that are in this recipe, plus some of my own for my Secret Recipe!😊
Hi Jill! It’s it a wonderful dish. Let me know if you want to whisper your secret ingredients in my ear!
My favorite goulash recipe by far! The broth has a rich complex flavor. There are a lot of ingredients but don’t let deter you from trying. They all work their magic. The only thing I did differently was add some potatoes. Make sure you have plenty of crusty bread to dip in the broth.
Hello! Thank you for sharing your review. SO happy you like it! And I 100% agree, you gotta have crusty bread! 🙂
This is truly an amazing recipe, thank you for sharing. It is now my favorite goulash. YUM!!!!
Yay, thank you, Cheryl! 🙂
This is truly an amazing recipe, thanl you for sharing. It 8s no my favorite goulash. YUM!!!!
Wow, thank you, Cheryl! Glad you like it 🙂
I miss Germany so I have to make it… is so delicious… the first time I tried was on the top of Garmish
Ivelisse, I’m so happy you enjoyed the German Goulash. It’s a big favorite at our house! <3
Been wanting to try this recipe for a while now. Finally made it today. Had to use more broth and wine to up the liquid. Also added a couple of chopped potatoes. Topped my boul with candied jalapenos. I like a little kick in my food. Also made a garlic rosemary Focaccia, end result, everyone was very pleased with the dish. The dishes were wiped clean with the Focaccia. Many compliments were made and just wanted to pass them along. I think I may try adding sunchokes in stead of potatoes. Very flavourful and very filling. Thank you for sharing.
Wow, that sounds amazing, Rich! I’m absolutely sure that your Foccacia is the best! I love your tweaks too, thank you for sharing. I’d try this with sunchokes next time.
Divide meat amount between beef and pork or lamb. Serve with homemade Spätzle!! 🙂
That’s perfect, Christine! 🙂
Can you add potatoes to it?
Yes!
You mentioned being able to do this in a crockpot. What are your suggestions for this method? Can’t wait to try!
Hi, Elisa! Follow until step 5 (until still and remove all brown bits on the bottom of the pan). Then, add all the ingredients to the crockpot. Cover and cook on low for 8 hours or until the beef and veggies are tender. Proceed to step 7 “if broth becomes too thick…” note. Let us know how it turns out!
This tastes just like the goulash we had in Germany! My kids LOVE it. Thanks for the recipe!
So happy you and your family enjoyed it, Karen! <3
Tasted just like my Oma’s from years ago. Very good.
Thanks, Joe! 😀 So glad to hear you like it!
Fabulous! Perfect Fall main course. I love the flavor and the autumn colors and rich broth/gravy.
Thanks!
You’re welcome, Elizabeth!??
This was AMAZING!!! the only thing I did differently was to use half chuck and half pork shoulder because that’s what a favorite German restaurant of mine does. Other than that, followed this to a t and it did not disappoint! Thanks for posting… it’s now on our rotation for life!
Hi Meredith! Glad to hear you loved it! ❤️
how long to cook in crock pot.
I am definitely trying this next week. I’ve been looking for a ‘different’ stew and I like the flavors and spices you use. I really don’t like red wine in stews though. I prefer to use a Vermouth, Fino Sherry, or a dry white wine or even a white Belgian Ale or Dry Sparkling Cider.
So my question is… among those options, which do you prefer (or what combo).
Thank you!
Hi, just wanted to point out that you left out the word teaspoon for the salt and pepper. Looks great! I’ll be trying this one! ??
Thanks so much Marianne! Updated <3
Delicious with homemade Spätzle