German Goulash is a soul-warming beef stew, famous for its rich broth, fall-apart tender meat, and a magical dance of paprika and onions. Imagine a dish where deep, savory flavors meet velvety sauce — every spoonful tastes like a cozy hug from grandma. No matter if you’re a longtime goulash lover or a total newbie, this classic is guaranteed to fill your kitchen with irresistible aroma and genuine German comfort.

Ingredients You’ll Need

Simple, honest ingredients are the secret behind outstanding German Goulash. Each one plays a starring role — from the robust beef to the sweet undertones of paprika and the gentle acidity of tomato paste. Here’s exactly what you’ll need and why each item matters:

Beef chuck, cut into cubes: Choose well-marbled chuck for maximum tenderness and flavor as it simmers.
Yellow onions, sliced: Onions are classic in German Goulash, providing deep sweetness and body to the finished sauce.
Garlic cloves, minced: Adds an aromatic kick that rounds out the stew.
Sweet paprika: The heart of the dish — this iconic spice gives warmth and brilliant red color.
Tomato paste: Delivers a lovely, tangy richness and helps thicken the sauce.
Beef broth: The foundation for a flavorful, savory base that melds everything together.
Bay leaves: Infuse subtle herbal notes throughout the stew.
Caraway seeds: Classic in German Goulash, they lend a faintly toasty, earthy flavor.
Marjoram (optional): A traditional herb that gives the goulash a gentle, floral lift.
Salt and freshly ground black pepper: For perfectly seasoning all those gorgeous flavors.
Vegetable oil: Just a bit to sear the beef and sauté the onions to golden sweetness.

How to Make German Goulash

Step 1: Sear the Beef

Start by patting your beef cubes dry — this ensures a proper sear for rich flavor. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the beef in batches (don’t crowd the pan!) and brown all sides. Each nugget should have a gorgeous caramelized crust. Once browned, set the beef aside; this little extra effort builds that deep, unmistakable savoriness you expect from German Goulash.

Step 2: Sauté the Onions and Garlic

In the same pot, reduce the heat to medium and add a touch more oil if needed. Toss in the sliced onions and let them cook slowly, stirring often, until they’re meltingly soft and golden. This step is crucial — the onions virtually disappear into the sauce, enriching its body. Add the minced garlic and stir just until fragrant, taking care not to let it burn.

Step 3: Build the Base

Sprinkle sweet paprika over the onions and garlic, then toast briefly to unlock its full aroma (just 30 seconds). Quickly stir in the tomato paste, letting it darken a shade deeper — this brings forward its natural sweetness. Pour a splash of beef broth in to deglaze, scraping every bit of flavor from the bottom of the pot.

Step 4: Simmer Low and Slow

Return the seared beef with all its juices to the pot. Add the rest of the broth, bay leaves, caraway seeds, marjoram if using, and season generously with salt and pepper. Bring gently to a simmer, then cover and reduce the heat to low. Let the goulash slow-cook for 1.5 to 2 hours, stirring occasionally, until the beef is unbelievably tender and the sauce is rich, glossy, and thickened to your liking.

Step 5: Taste and Adjust

Give your German Goulash a final taste, adjusting salt, pepper, or a touch more paprika as you like. Scoop out the bay leaves, and get ready to serve steaming bowls of hearty, German comfort.

How to Serve German Goulash

Garnishes

A classic German Goulash loves a little flourish on top. A sprinkle of freshly chopped parsley adds color and a fresh finish, while a dollop of sour cream brings a cool, creamy contrast to the warming stew. If you want something crunchy, try crispy fried onions for an irresistible topping.

Side Dishes

Traditional accompaniments are simply perfect: think pillowy boiled potatoes, crusty rye bread for soaking up the last spoonfuls, or buttery egg noodles (Spaetzle) that tangle beautifully in the rich sauce. Even a pile of buttered rice or a simple cucumber salad fits in seamlessly.

Creative Ways to Present

Host a cozy autumn dinner by serving German Goulash in rustic bread bowls or mini cast-iron pots for a dramatic, homey touch. For a party, ladle the stew over tiny potato pancakes for bite-size appetizers. Or serve family-style straight from the pot — it’s guaranteed to draw everyone to the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover German Goulash in an airtight container in the fridge where it keeps happily for up to four days. The flavors only deepen as it rests, making leftovers a little gift to your future self.

Freezing

German Goulash freezes beautifully. Portion into freezer-safe containers, leaving a little headspace for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

Reheat gently on the stove over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Stir often until hot throughout. If you’re using the microwave, cover loosely and heat in short bursts, stirring in between.

FAQs

What’s the difference between German Goulash and Hungarian Goulash?

While both share humble roots and star paprika as a key flavor, German Goulash typically favors a heartier stew consistency with beef, onions, and a tomato-based sauce, while Hungarian Goulash is more soup-like and can include potatoes and more vegetables. Both are deliciously distinct!

Can I use different types of meat?

Absolutely! While beef chuck is traditional, you can use pork shoulder for a slightly sweeter result, or even venison for a gamey twist. Just be sure to choose a cut well-suited for long, slow simmering to stay deliciously tender.

Is German Goulash spicy?

Classic German Goulash is more about warmth from sweet paprika rather than heat. If you crave some spice, add a pinch of hot paprika or cayenne, but the standard recipe is deeply savory and mellow.

Can I make this recipe in a slow cooker?

Definitely! Brown the beef and sauté the onions on the stove first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or until the beef is meltingly tender, and the sauce is luxuriously thick.

What wine goes best with German Goulash?

A robust, slightly earthy red like a Pinot Noir or Spätburgunder, or a simple dry Riesling, pairs beautifully and stands up to the bold flavors. For a real treat, sip a glass alongside your steaming bowl at dinner!

Final Thoughts

If you’re searching for that one hearty, classic stew that everyone falls in love with, you truly can’t go wrong with German Goulash. It’s the kind of dish that turns an ordinary night into something memorable and a little magical. Grab your ingredients, pour yourself a glass of wine, and enjoy the savory comforts of German Goulash simmering away in your kitchen — you’ll be so glad you did!

German Goulash Recipe