Name: German Beef Goulash Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 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

Jump to Recipe· 4.8 from 10 reviews

If you’ve ever wanted to cozy up with a dish that tastes like a warm hug on a chilly day, I’m about to share a fan-freaking-tastic German Beef Goulash Recipe that will do just that. This isn’t your simple stew — it’s packed with rich flavors, tender beef, and a smoky paprika punch that makes it so special. Trust me, once you try this, it’ll be a staple in your kitchen too.

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Why This Recipe Works

Depth of Flavor: Slow cooking lets the beef soak up the paprika, marjoram, and caraway’s earthy spices completely.
Tender Beef Every Time: Browning the beef before braising locks in juices and ensures melt-in-your-mouth texture.
Perfect Balance of Ingredients: Onions caramelized until golden add natural sweetness that offsets the savory beef and tangy tomato paste.
Flexibility: You can make it on stovetop, in the oven, slow cooker, or Instant Pot, so it fits your lifestyle.

German Beef Goulash, hearty German goulash recipe, authentic German beef stew, flavorful beef goulash with paprika, easy German goulash for dinner - The image shows a white pot filled with thick, brown beef stew with visible chunks of meat and a few pieces of bay leaf. The stew looks rich and glossy with a hearty texture, and there is a wooden spoon partly dipping into it on the right side. The pot sits on a white marbled surface, and the stew has dark brown and reddish hues with small bits of onions and spices mixed in. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This German Beef Goulash Recipe relies on humble ingredients that play beautifully together. The balance between spices like Hungarian paprika and marjoram, the slow-cooked beef, and fresh veggies make the stew flavorful and hearty. Plus, a good quality beef broth and a splash of dry red wine add that extra richness you’ll love.

Onions: Slowly caramelized to bring out their sweetness, they form the flavor base for this dish.
Olive oil: A healthy fat that helps sauté the onions and brown the beef perfectly.
Beef chuck roast or stew beef: This cut is ideal because it becomes tender while cooking low and slow without drying out.
Green pepper: Adds a subtle freshness and a bit of texture to the goulash.
Garlic: Gives that savory depth; don’t skip it!
Tomato (seeded and diced): Adds a nice acidic brightness to balance the richness.
Kosher salt & black pepper: Essential for seasoning each component of the dish.
Sweet Hungarian paprika: The star spice here — smoky, slightly sweet, and full-bodied flavor.
Dried marjoram: A subtle herb that complements the paprika without overpowering.
Caraway seed: Gives the goulash its traditional earthy aroma and anise-like flavor.
Tomato paste: Concentrated tomato flavor to enhance the stew’s sauce.
Beef broth or bouillon: Provides a rich savory base for the stew’s liquid.
Dry red wine: Adds acidity and complexity, but you can use extra broth if preferred.
Bay leaf: Infuses the stew with subtle herbal notes.
Fresh parsley: For a fresh, bright garnish that finishes the dish beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this German Beef Goulash Recipe enough to know that small tweaks can totally change the vibe—and that’s awesome! Feel free to adjust the spice levels or swap in seasonal veggies. I especially love throwing in a bit of smoked paprika when I want that extra smoky depth.

Variation: Sometimes, I swap the beef chuck for venison or pork shoulder, and it still turns out fantastic with just a slight twist to the flavor.
Spice Level: If you like it a bit spicy, adding a pinch of cayenne or some chopped chili peppers brings a nice kick.
Vegetarian Version: I’ve tried using mushrooms and lentils instead of beef for a hearty plant-based goulash—just use vegetable broth and omit the wine.
Make It Ahead: This stew tastes even better the next day after flavors have melded, so making it ahead of time is a win.

Step-by-Step: How I Make German Beef Goulash Recipe

Step 1: Caramelize Those Onions

Start by heating 2 tablespoons of olive oil in your Dutch oven over medium heat. Toss in the chopped onions with half a teaspoon of kosher salt and let them cook slowly for about 15-20 minutes, stirring occasionally. This patience pays off — those onions get sweet, soft, and golden, which is what builds the stew’s rich flavor. Don’t rush or turn the heat too high, or you risk burning them.

Step 2: Brown the Beef for Maximum Flavor

Transfer the caramelized onions out of the pot for now. Season your cubed beef with the remaining kosher salt and pepper, then sear it in the same pot over medium-high heat for 5-10 minutes until it’s nicely browned on all sides. The fond (those tasty browned bits stuck to the pan) is pure gold and will add so much depth to the stew.

Step 3: Bring It All Together and Slow Cook

Now, return your onions to the pot along with the chopped green pepper, seeded tomato, minced garlic, sweet Hungarian paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Give it a good stir and bring everything to a boil on the stovetop. Once boiling, reduce the heat, place the lid slightly askew, and let it simmer gently for about 1½ hours until the beef is tender. If using an oven, preheat to 325°F, then transfer the pot there for cooking.

Step 4: Finish with Fresh Parsley and Serve

When the beef is fork-tender and the sauce has thickened to your liking, remove the bay leaf and sprinkle fresh chopped parsley over the top. Serve it up with traditional spaetzle, buttered noodles, or creamy mashed potatoes — all great friends to soak up the luscious sauce.

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Tips from My Kitchen

Don’t Skip Slow Cooking: The low and slow simmer is what turns tough beef into tender, flavorful bites — rushing this step is a mistake I used to make.
Check Your Paprika: Hungarian paprika loses its magic after a while, so I always buy fresh from a reputable store and store it in an airtight container.
Brown Meat in Batches: Don’t overcrowd the pot when browning beef; this helps the meat sear rather than steam.
Taste as You Go: Season gradually — you can always add more salt or paprika later, but you can’t take it out once it’s in.

How to Serve German Beef Goulash Recipe

Garnishes

I love topping this goulash with a generous sprinkle of fresh parsley for color and a hint of freshness that cuts through the richness. Sometimes I add a dollop of sour cream for creaminess—it’s the ultimate comfort combo.

Side Dishes

Classic spaetzle or buttered egg noodles are my go-to sides because they soak up that luscious sauce perfectly. But mashed potatoes, buttered rice, or even crusty bread work beautifully too, especially if you want something quick and comforting.

Creative Ways to Present

For special occasions, I’ve served this goulash in bread bowls—a fun way to wow guests and add an edible bowl to the meal. Also, plating it with colorful steamed veggies or a simple cucumber salad brightens the whole plate and balances the rich flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover German Beef Goulash in an airtight container in the fridge, and it keeps well for about 3-4 days. The flavors deepen overnight, so leftovers often taste even better than the day of cooking.

Freezing

This goulash freezes beautifully. I portion it out into freezer-safe containers or heavy-duty ziplock bags and freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

I prefer reheating on the stovetop over low heat, stirring occasionally to prevent sticking and to ensure the beef stays tender. If the sauce is too thick after reheating, just add a splash of broth or water to loosen it up.

FAQs

Can I use a different cut of beef for this German Beef Goulash Recipe?

Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can use beef brisket or even stew meat. Just make sure to cook it long enough for the meat to become tender and avoid lean cuts like sirloin, which can get tough here.
Is it okay to skip the red wine in this recipe?

Yes, if you prefer not to use alcohol, you can substitute the red wine with extra beef broth or a splash of grape juice and a dash of vinegar for acidity. The stew will still be delicious, just slightly different in flavor complexity.
How can I thicken the sauce if it’s too watery?

I recommend simmering the goulash uncovered for 30-45 minutes to reduce the liquid naturally. Alternatively, you can mix cornstarch with cold water to create a slurry and stir it in towards the end of cooking, then cook until thickened.
Can I make this recipe in a slow cooker or Instant Pot?

Yes! For slow cooker, brown your beef first, then transfer everything to the cooker and cook on low for 6-8 hours. In an Instant Pot, after browning, pressure cook on high for 35 minutes and naturally release pressure.

Final Thoughts

There’s something about this German Beef Goulash Recipe that always makes me feel like I’m sharing a part of my family’s kitchen with you. The way those flavors harmonize after slow cooking never fails to comfort me, and I hope you’ll love it just as much. Next time you want a hearty, soulful meal that’s actually easy to make, give this recipe a try—you won’t regret it.

German Beef Goulash Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way