Name: Classic German Goulash Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 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

Classic German Goulash is a hearty, comforting stew packed with tender beef, rich paprika flavor, and aromatic herbs. Perfect for a cozy dinner, this traditional recipe simmers slowly to develop deep, satisfying taste.

A white plate holds a serving of dark brown meat stew with a thick, rich sauce, garnished with small green herb pieces scattered on top; next to the stew, a small mound of yellow, slightly shiny cooked pasta is arranged neatly. A silver spoon and fork rest on the side of the plate. The plate sits on a dark teal cloth on a white marbled surface, with a blurred glass of dark red wine in the background and part of a white pot with wooden spoon in the top right. 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: Place the oven rack in the center and preheat the oven to 325°F (163°C).
Step 2: Heat 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add chopped onions and ½ teaspoon kosher salt. Cook, stirring occasionally, for 15–20 minutes until onions are very tender and golden.
Step 3: Transfer the cooked onions to a separate dish and set aside.
Step 4: Season the beef with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the beef to the pot and cook over medium-high heat for 5–10 minutes until browned on all sides.
Step 5: Stir the onions back into the pot along with green pepper, diced tomato, garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Bring to a boil.
Step 6: 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 7: Remove the pot from the oven. Garnish with chopped fresh parsley and serve with spaetzle, buttered noodles, or potatoes.
Step 8: Slow Cooker Option: After browning the meat, transfer all ingredients to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. To thicken, simmer uncovered for 45 minutes to an hour at the end.
Step 9: Stovetop Option: After boiling, reduce heat to medium-low. Cover pot slightly askew and simmer for 1½ to 2 hours, stirring occasionally to prevent sticking.
Step 10: Instant Pot Option: Combine browned meat and other ingredients. Cook at high pressure for 35 minutes, then allow natural pressure release. To thicken, use the sauté function and simmer while stirring for 10–15 minutes until desired consistency.

Tips & Variations

Use sweet Hungarian paprika for authentic flavor, but feel free to add a pinch of smoked paprika for a smoky twist.
Substitute beef broth with vegetable broth for a lighter version.
Serve with traditional spaetzle, egg noodles, or mashed potatoes for a complete meal.
For extra depth, marinate the beef in red wine and garlic for a few hours before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce. Goulash also freezes well; cool completely before freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows a white plate with two main layers: the bottom layer is pale yellow noodles with a smooth and slightly soft texture, loosely arranged in a small pile on one side of the plate, and the top layer is rich brown chunks of beef stew covered in thick, glossy sauce with bits of green parsley sprinkled over all the meat pieces and noodles. A silver fork rests on the edge of the plate partly on the noodles, and the background is a white marbled texture. 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 recipe?

Yes, beef chuck roast or stew meat is preferred for its tenderness after slow cooking, but you can also use brisket or short ribs. Just ensure the meat is cut into similar-sized pieces for even cooking.

Is it necessary to use red wine in the goulash?

Red wine adds depth and richness, but if you prefer to skip alcohol, you can substitute it with additional beef broth or a splash of red wine vinegar for acidity.