Name: German Goulash Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: German
Ingredients: 1½ pounds onions, chopped; 2 tablespoons olive oil; 2 pounds beef chuck roast or stew beef, cubed into 1 to 1 1/2″ pieces; ½ green pepper, chopped; 3 cloves garlic, minced; ½ tomato, seeded and diced (about 1/3 cup); 1 teaspoon kosher salt, divided; ½ teaspoon black pepper; 2 tablespoons sweet Hungarian paprika; 2 teaspoons dried marjoram; 1 teaspoon caraway seed; 2 tablespoons tomato paste; 2 cups beef broth or bouillon; ½ cup dry red wine; 1 bay leaf; ¼ cup chopped fresh parsley

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Introduction

German Goulash is a hearty and comforting stew featuring tender beef simmered with onions, peppers, garlic, and rich Hungarian paprika. This classic dish offers a perfect balance of robust flavors, ideal for a cozy dinner served over noodles or potatoes.

A white plate filled with two main layers: on the left, a nest of thick, pale yellow noodles with slight specks of green herbs, showing a soft and smooth texture, while on the right, large chunks of dark brown beef covered in a rich, glossy brown sauce with small herb sprinkles. Two silver forks rest in the middle of the plate, partially inserted into the noodles. The background is a clean white marbled surface with a blurred dark glass container in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds onions, chopped
2 tablespoons olive oil
2 pounds beef chuck roast or stew beef, cubed into 1 to 1½ inch pieces
½ green pepper, chopped
3 cloves garlic, minced
½ tomato, seeded and diced (about 1/3 cup)
1 teaspoon kosher salt, divided
½ teaspoon black pepper
2 tablespoons sweet Hungarian paprika
2 teaspoons dried marjoram
1 teaspoon caraway seed
2 tablespoons tomato paste
2 cups beef broth or bouillon
½ cup dry red wine
1 bay leaf
¼ cup chopped fresh parsley

Instructions

Step 1: Preheat the oven to 325°F and place the rack in the center.
Step 2: Heat olive oil in a heavy pot or Dutch oven over medium heat. Add the onions and ½ teaspoon kosher salt. Cook for 15-20 minutes, stirring occasionally, until the onions are very tender and golden. Transfer onions to a separate dish and set aside.
Step 3: Season the beef with the remaining ½ teaspoon kosher salt and black pepper. Brown the beef in the Dutch oven over medium-high heat for 5-10 minutes.
Step 4: Stir in the reserved onions, green pepper, tomato, garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Bring the mixture to a boil.
Step 5: Place the lid on the pot slightly askew to allow steam to escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.
Step 6: Remove from the oven, discard the bay leaf, and garnish with fresh parsley. Serve hot with spaetzle, buttered noodles, or potatoes.

Tips & Variations

For a thicker sauce, simmer the goulash uncovered for 10-15 minutes after cooking.
Substitute marjoram with thyme if you prefer a slightly different herbal note.
Try adding a little smoked paprika for an added depth of flavor.
To make it in a slow cooker, brown the meat first, then combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
For stovetop cooking, simmer covered with lid slightly ajar for 1½ to 2 hours, stirring occasionally.
In an Instant Pot, cook under high pressure for 35 minutes and use the sauté function to thicken if needed.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This dish also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A white plate resting on a teal cloth with a serving of meat stew and yellow noodles. The dish has a thick dark brown sauce coating tender pieces of beef, garnished with small green herb leaves sprinkled on top. The yellow noodles are placed on one side of the plate, slightly twirled, with a shiny silver spoon and fork beside them. In the background, there is a white pot with a wooden spoon inside on a white marbled surface and a glass of dark red wine. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this goulash?

Yes, beef chuck or stew meat is ideal because they become tender during slow cooking, but you can also use beef brisket or shoulder. Avoid lean cuts as they may become tough.

Is Hungarian paprika necessary for authentic flavor?

Hungarian sweet paprika is key for the characteristic flavor and color of this dish. If unavailable, a good-quality smoked or sweet paprika can be used, but the flavor will vary slightly.