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German Goulash

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German Goulash is a hearty, slow-simmered stew made with tender beef, lots of onions, and a rich paprika-spiced gravy. Comforting and deeply flavorful, it’s perfect for chilly days and tastes even better the next day.

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)

Instructions

  1. Heat oil or butter in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until well seared. Remove and set aside.
  2. Lower heat to medium and add the sliced onions. Cook for 10–15 minutes, stirring often, until soft and golden.
  3. Add garlic, tomato paste, paprika, and caraway seeds (if using). Stir and cook for 1 minute to bloom the spices.
  4. Return the beef to the pot. Add beef broth until meat is just covered and add the bay leaf.
  5. Bring to a gentle simmer, cover, and cook on low heat for 2–2.5 hours, until the beef is very tender.
  6. If needed, stir in the flour or cornstarch slurry during the last 10 minutes to thicken the gravy.
  7. Season with salt and black pepper to taste. Remove bay leaf before serving.

Notes

  • The long onion-cooking time builds natural sweetness and body in the sauce.
  • Goulash tastes even better the next day as the flavors deepen.
  • Add a splash of red wine for extra depth if desired.
  • Serve with egg noodles, spaetzle, mashed potatoes, or crusty bread.

Nutrition

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