Name: German Goulash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: German
Ingredients: 2 lbs beef chuck or stew meat, cut into chunks; 3 large onions, thinly sliced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons sweet paprika; 1/2 teaspoon hot paprika (optional); 1/2 teaspoon caraway seeds (optional); 3 cups beef broth; 1 bay leaf; Salt and black pepper, to taste; 2 tablespoons oil or butter (for browning); 1 red bell pepper, diced (optional); 1 tablespoon flour or cornstarch mixed with water (optional, for thickening)

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German Goulash is a hearty, slow-cooked stew made with tender beef, onions, and a rich, paprika-spiced gravy. It’s warm, comforting, and full of deep flavor—perfect for chilly days when I want something filling and satisfying. Served with noodles, potatoes, or bread, it’s a classic comfort food I always look forward to.

Why You’ll Love This Recipe

I love how German Goulash uses simple ingredients to build incredible flavor. The long, slow simmer makes the beef melt-in-your-mouth tender, and the onion-heavy base gives the gravy a natural sweetness that pairs perfectly with the smoky paprika. It’s a no-fuss dish that fills the kitchen with amazing aromas and tastes even better the next day. German Goulash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck or stew meat, cut into chunks
Onions, thinly sliced
Garlic cloves, minced
Tomato paste
Sweet paprika (and a touch of hot paprika, optional)
Caraway seeds (optional)
Beef broth
Bay leaf
Salt and black pepper
Oil or butter (for browning)
Optional: red bell pepper, diced
Optional: flour or cornstarch (to thicken if needed)

Directions

I heat oil or butter in a large pot or Dutch oven over medium-high heat. I brown the beef in batches until all sides are seared, then set it aside.
In the same pot, I reduce the heat and add the onions, cooking them slowly until they’re soft and golden. This usually takes about 10–15 minutes.
I stir in the garlic, tomato paste, paprika, and caraway seeds if using, and cook for another minute to toast the spices.
I return the beef to the pot and pour in the beef broth until the meat is just covered. I add a bay leaf and bring everything to a simmer.
I cover the pot and let it cook on low for about 2 to 2.5 hours, or until the beef is very tender.
If the gravy needs thickening, I mix a spoonful of flour or cornstarch with water and stir it into the goulash in the last 10 minutes of cooking.
I taste and adjust seasoning with salt and pepper before serving.

Servings and timing

This recipe makes about 4–6 servings and takes around 2.5 to 3 hours from start to finish, most of it being hands-off simmering. It’s great for Sunday dinners or making ahead for the week.

Variations

Sometimes I add red bell pepper for sweetness or swap the beef for pork shoulder. I’ve also made it with a splash of red wine for extra depth, and when I want it spicy, I use a bit more hot paprika. For a lighter twist, I’ve even tried it with turkey thigh meat—still delicious. German Goulash

Storage/Reheating

German Goulash stores beautifully. I keep it in an airtight container in the fridge for up to 4 days. To reheat, I warm it slowly on the stove or in the microwave, adding a splash of broth if the sauce thickens too much. It also freezes well for up to 3 months—just thaw overnight and reheat gently.

FAQs

What’s the difference between German and Hungarian goulash?

German goulash is usually thicker, with more onions and a richer gravy, while Hungarian versions often include more paprika and can be soupier.

What’s the best cut of beef to use?

I always use beef chuck because it becomes incredibly tender after slow cooking and adds flavor to the sauce.

Can I make this in a slow cooker?

Yes. After browning the beef and sautéing the onions, I transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Can I make this ahead of time?

Absolutely. The flavor gets even better after a day or two. I often make it a day in advance and reheat it when ready to serve.

What should I serve with German goulash?

I usually serve it with egg noodles, mashed potatoes, or crusty bread. It also goes great with spaetzle or even rice.

Conclusion

German Goulash is one of those dishes that feels like a warm hug in a bowl. The slow-cooked beef, sweet onions, and smoky paprika come together in a rich, comforting gravy that’s impossible to resist. Whether I’m making it for a family dinner or a cozy weekend meal, this goulash never fails to satisfy.