When you crave a meal that embodies the soul-warming essence of German comfort food, this Classic German Goulash delivers all the rich, hearty satisfaction that has made it a beloved staple across Central Europe for centuries. This robust stew features tender chunks of beef slowly simmered with onions, bell peppers, and tomatoes in a deeply flavorful broth seasoned with sweet paprika and caraway seeds. Each spoonful offers layers of complex flavors that develop through patient cooking, creating a dish that’s both rustic and refined, perfect for cold evenings when you want something that truly fills both stomach and soul.
Serves: 6-8 people
About This Recipe
German Goulash, while sharing Hungarian roots, has evolved into its own distinctive dish that reflects the hearty cooking traditions of German households. What sets German-style goulash apart is its emphasis on deep, rich flavors achieved through careful browning of the meat and vegetables, plus the addition of ingredients like caraway seeds and sometimes a touch of vinegar that add complexity and authenticity. This isn’t a quick weeknight meal – it’s a Sunday afternoon project that rewards patience with incredible depth of flavor. The slow simmering process transforms tough cuts of beef into melt-in-your-mouth tenderness while creating a thick, satisfying sauce that clings perfectly to egg noodles or dumplings.
Ingredients You’ll Need
For the goulash:
- 3 pounds beef chuck roast or beef shoulder, cut into 2-inch cubes
- 3 tablespoons vegetable oil
- 2 large onions, sliced thick
- 2 red bell peppers, cut into strips
- 1 green bell pepper, cut into strips
- 4 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 1 tablespoon hot paprika (or to taste)
- 2 teaspoons caraway seeds
- 2 bay leaves
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
For serving:
- 1 pound wide egg noodles or German spaetzle
- Sour cream
- Fresh parsley, chopped
- Crusty German bread
Getting Your Kitchen Ready
This recipe benefits from a heavy-bottomed Dutch oven or large pot that distributes heat evenly and prevents sticking. The slow, gentle simmering is crucial for developing the proper flavors and texture.
Pat the beef cubes completely dry with paper towels before cooking. Moisture on the surface prevents proper browning, which is essential for building the deep flavors that make this goulash special.
Creating the Foundation Through Browning
Heat the vegetable oil in your Dutch oven over medium-high heat until it shimmers but doesn’t smoke. Working in batches to avoid overcrowding, brown the beef cubes on all sides.
Take your time with this step – proper browning takes about 8-10 minutes per batch. The beef should develop a deep, caramelized crust that adds incredible flavor to the final dish.
Remove each batch of browned beef to a plate and set aside. Don’t clean the pot – those browned bits on the bottom are liquid gold for your sauce.
Building the Aromatic Base
Reduce the heat to medium and add the sliced onions to the same pot. Cook for 8-10 minutes, stirring occasionally, until they’re softened and beginning to caramelize.
The onions will pick up the browned bits from the bottom of the pot, creating the flavor foundation for your goulash. This process is called deglazing, and it’s crucial for the final taste.
Add the bell pepper strips and cook for another 5-6 minutes until they begin to soften. The peppers should retain some texture as they’ll continue cooking in the stew.
Introducing the Signature Spices
Add the minced garlic and cook for 1 minute until fragrant. Be careful not to let it burn, as burnt garlic adds a bitter taste.
Remove the pot from heat temporarily and stir in both the sweet and hot paprika along with the caraway seeds. Cooking paprika off the heat prevents it from burning and becoming bitter.
The mixture should be deeply red and incredibly aromatic at this point – this is the heart of what makes German goulash so special.
Building the Liquid Base
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color. This step intensifies the tomato flavor and adds richness to the sauce.
Add the diced tomatoes with their juices, scraping up any remaining browned bits from the bottom of the pot. These fond bits are packed with flavor.
Pour in the red wine if using, and let it simmer for 3-4 minutes to cook off the alcohol while adding depth and complexity to the sauce.
The Long, Slow Simmer
Return the browned beef to the pot along with any accumulated juices. Add the beef broth, bay leaves, apple cider vinegar, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low and cover partially. The liquid should just barely simmer – vigorous boiling will make the meat tough.
Simmer for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender and easily shreds when pressed. The exact time depends on the cut and size of your beef cubes.
Thickening to Perfection
About 30 minutes before the goulash is done, mix the flour with a small amount of cold water to create a slurry. This prevents lumps when added to the hot liquid.
Stir the flour slurry into the goulash and continue simmering uncovered for the remaining time. This thickens the sauce to the perfect consistency that coats the meat without being heavy.
Taste and adjust seasonings as needed – you may want more salt, pepper, or paprika depending on your preferences.
Preparing Your Accompaniments
During the last 30 minutes of cooking, prepare your egg noodles or spaetzle according to package directions. Wide egg noodles are traditional and perfect for soaking up the rich sauce.
Drain the pasta well and keep it warm. The starchy noodles provide the perfect base for the rich, flavorful goulash.
Final Touches and Presentation
Remove the bay leaves before serving – they’ve done their job of adding subtle flavor during the long cooking process.
Taste one final time and adjust seasonings. The flavors should be deep, complex, and well-balanced with a pleasant warmth from the paprika.
Serving Your German Masterpiece
Serve the goulash over the prepared egg noodles or alongside spaetzle in warmed bowls. The contrast between the tender pasta and hearty stew is part of what makes this dish so satisfying.
Top each serving with a dollop of sour cream and a sprinkle of fresh chopped parsley. The cool, tangy sour cream provides a perfect counterpoint to the rich, warm flavors.
Serve with thick slices of crusty German bread for sopping up every drop of the precious sauce.
Tips for Authentic Results
Don’t rush the browning process – this step is crucial for developing the deep, complex flavors that define good goulash.
Use Hungarian paprika if possible – it has a different flavor profile than regular paprika and makes a noticeable difference in the final dish.
The caraway seeds are essential for authentic German flavor – don’t skip them even if you think you don’t like them.
Storage and Reheating
This goulash actually improves after a day or two as the flavors continue to meld and develop. Store covered in the refrigerator for up to 4 days.
Reheat gently over low heat, adding a splash of beef broth if needed to restore the proper consistency. The sauce may thicken considerably when cold.
This goulash freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Understanding the Tradition
German goulash represents the intersection of Hungarian influence and German cooking traditions, creating something uniquely satisfying.
This dish embodies the German approach to comfort food – substantial, warming, and designed to sustain hard-working families through cold months.
The long cooking process isn’t just about tenderness – it’s about building layers of flavor that can’t be achieved through shortcuts.
Regional Variations
Some German regions add a small amount of dark beer instead of wine for a deeper, maltier flavor.
Northern German versions sometimes include a touch of juniper berries for an interesting pine-like note.
Bavarian-style goulash might include a small amount of sauerkraut for additional tang and authenticity.
This Classic German Goulash brings the authentic flavors of Central European comfort cooking to your table, proving that the best meals are often those that require patience and respect for traditional techniques. Each bowl delivers the kind of deep, satisfying warmth that can only come from ingredients lovingly transformed through time and proper cooking methods.
