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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
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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!
This has become an absolute family favourite and its on rotation weekly in the winter. I don’t change a thing because it is so delicious!
That’s amazing, Stef! We’re glad you and your family liked this goulash 🙂
While the goulash is delicious, the cook time needs to be adjusted. 2.5 hours is not nearly enough time for Chuck roast to become fork tender. Turn this anywhere between 4-6 hours and you’ll be much happier with the result. Cook with the lid on for the first 2-3 hours to retain the moisture, and add 1-2 cups of beef broth depending on your desired thickness.
Wonderful!
So happy you enjoyed this, Michele. Thanks so much for the 5 star rating!!
une soupe que je ne manque pas lors de mes venues en Allemagne ,c’est la première fois que je vois la recette et bien sur ni une ni deux je l’essaye , a la mijoteuse !verdict ce soir ,j’ai trop hâte