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Classic German Goulash Recipe

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★★★★★

5 from 104 reviews

Classic German Goulash is a hearty, comforting stew made with tender chunks of beef, sweet onions, green pepper, garlic, and a rich blend of Hungarian paprika and spices. Slow-cooked to perfection in a Dutch oven, this traditional recipe yields a flavorful dish perfect for serving with spaetzle, buttered noodles, or potatoes. The recipe offers multiple cooking methods including oven-baking, stovetop simmering, slow cooking, and Instant Pot pressure cooking, making it versatile for any kitchen setup.

Ingredients

Scale

Main 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

Instructions

  1. Preheat the Oven: Place the oven rack in the center of the oven and preheat to 325°F (163°C).
  2. Sauté Onions: Heat 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add 1½ pounds of chopped onions and ½ teaspoon kosher salt. Cook, stirring occasionally, for 15-20 minutes until onions are very tender and golden.
  3. Set Onions Aside: Transfer the cooked onions to a separate dish and set aside.
  4. Brown the Beef: Season 2 pounds of beef chuck or stew meat with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the beef to the Dutch oven and cook over medium-high heat for 5-10 minutes until browned on all sides.
  5. Add Remaining Ingredients: Stir in the cooked onions, ½ chopped green pepper, ½ seeded and diced tomato, minced garlic, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine, and 1 bay leaf. Bring to a boil.
  6. Oven Simmer: Place the lid on the pot slightly askew to allow steam to escape. Transfer to the preheated oven and cook for 1½ hours until the beef is tender.
  7. Serve: Remove from oven, garnish with ¼ cup chopped fresh parsley, and serve with spaetzle, buttered noodles, or potatoes.
  8. Slow Cooker Option: After browning the meat, transfer all ingredients to a slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. For thicker stew, simmer uncovered for 45 minutes to an hour at the end.
  9. Stovetop Method: After bringing the stew to a boil, reduce heat to medium or medium-low. Cover the pot with the lid slightly ajar to let steam escape and simmer for 1½ to 2 hours, stirring occasionally to prevent sticking or burning.
  10. Instant Pot Method: After browning beef and combining ingredients, seal the Instant Pot and cook on high pressure for 35 minutes. Allow natural pressure release. To thicken, use the sauté function and simmer for 10-15 minutes, stirring frequently to prevent scorching.

Notes

  • Use sweet Hungarian paprika for authentic flavor; smoked paprika will alter the taste.
  • If you prefer a thicker stew, remove the lid towards the end of cooking to reduce liquid.
  • Serve goulash traditionally with spaetzle, buttered noodles, or boiled potatoes.
  • Adjust seasoning at the end of cooking as needed, especially salt and pepper.
  • For a kosher version, ensure all ingredients used comply with kosher standards.
  • Slow cooker and Instant Pot methods offer convenient alternatives without sacrificing flavor.

Keywords: German goulash, beef stew, Hungarian paprika, traditional German recipe, Dutch oven stew, slow cooker goulash, Instant Pot goulash

Find it online: https://heutigemahlzeiten.com/classic-german-goulash-recipe/