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 29 reviews

If you’re craving comfort food that warms you right down to your toes, I have just the thing: a classic, hearty, and soul-satisfying German Beef Goulash Recipe. This isn’t your everyday stew—it’s a luscious, paprika-spiked, tender beef sensation that I’ve come to love through many cozy evenings in my kitchen. Stick around, because once you’ve tasted this, your winter dinners will never be the same!

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Why This Recipe Works

Rich and Tender Beef: Slow-cooking the chuck roast or stew beef breaks down the collagen, creating melt-in-your-mouth tenderness you can’t resist.
Deep Paprika Flavor: Sweet Hungarian paprika infuses the dish with that signature smoky-sweet warmth that defines German goulash.
Layered Aromatics: The combo of caramelized onions, garlic, and marjoram gives this stew a beautiful complexity and authentic depth.
Flexible Cooking Methods: Whether you’re using the oven, stovetop, slow cooker, or Instant Pot, this recipe adapts without losing its essence.

German Beef Goulash, hearty beef stew, Hungarian goulash recipe, paprika beef dinner, comfort food classic - 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

The foundation of this German Beef Goulash Recipe lies in choosing ingredients that harmonize perfectly and offer great flavor-building potential. Each one plays a role, from the beef’s texture to the spices’ aromatic punch, and even small things like fresh parsley elevate the whole dish.

German Beef Goulash, hearty beef stew, Hungarian goulash recipe, paprika beef dinner, comfort food classic - Flat lay of two pounds of cubed fresh beef chuck roast with deep red color, a heap of chopped white onions with a glistening surface, a small pile of diced vibrant green bell pepper, half of a ripe red tomato diced and seeded, three whole garlic cloves with papery skins intact, a handful of bright green chopped fresh parsley, a glossy bay leaf, a wooden bowl holding a mixture of sweet Hungarian paprika, dried marjoram, and whole caraway seeds, two small white ceramic bowls filled with dark rich tomato paste and golden olive oil, and two small white ceramic bowls containing deep brown beef broth and dark red dry red wine, plus two whole uncracked brown eggs nestled aside, all arranged symmetrically on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast or stew beef: Go for well-marbled cuts for tenderness and depth; lean beef won’t give you that rich mouthfeel.
Onions: A whopping 1½ pounds are caramelized slowly to build natural sweetness and a sumptuous base.
Sweet Hungarian paprika: This is non-negotiable for authentic flavor; don’t substitute with smoked paprika if you want the classic taste.
Tomato paste and fresh tomato: Adds a subtle acidity that balances the richness and brings body to the sauce.
Garlic and marjoram: These aromatics add layers of flavor that keep each bite interesting.
Red wine and beef broth: They build a deep, savory liquid that slowly reduces into a luscious gravy.
Caraway seed: This little spice is a secret hero—adding a hint of earthiness and complexity.
Bay leaf: Infuses subtle depth throughout the long, slow simmer.
Fresh parsley: A fresh sprinkle at the end brightens and balances the dish perfectly.

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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.

Tweak to Your Taste

I have to admit, I love playing around with this German Beef Goulash Recipe depending on the season and what’s in my pantry. Don’t hesitate to add or subtract ingredients to make it your own cozy masterpiece!

Spicy Kick: I sometimes add a pinch of cayenne or a diced jalapeño for a subtle warmth that wakes up the dish without overpowering the classic flavors.
Vegetables: Tossing in some diced carrots or potatoes gives a heartier stew, which is perfect on really chilly days.
Wine Swap: Not a fan of red wine? I swap it out for extra beef broth or even a dash of balsamic vinegar for a little tang.
Paprika Variations: If you want more smokiness, try mixing sweet Hungarian paprika with a little smoked variety, but do this sparingly to keep it traditional.

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

Step 1: Slowly Caramelize the Onions

Start by heating olive oil in your heavy pot or Dutch oven over medium heat. Add all those roughly chopped onions with a good pinch of kosher salt — salt helps draw out moisture to achieve that perfect golden color. Stir occasionally and be patient! This step takes about 15-20 minutes, and it’s key to unlocking the sweet, savory base of the goulash. The flavor you build here makes a huge difference, so don’t rush.

Step 2: Brown the Beef to Seal in Juices

Season the beef cubes with salt and black pepper. Then brown them over medium-high heat in the same pot—don’t crowd the meat! Work in batches if needed to get a nice crust. This step only takes around 5-10 minutes, and it really locks in all those meaty flavors. Once browned, transfer the beef to a plate.

Step 3: Build the Flavor with Spices and Liquids

Now toss the caramelized onions back in, along with green pepper, diced tomato, garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and the bay leaf. Give it a good stir and bring the mixture to a boil. I usually like to scrape the bottom of the pot to catch any tasty bits that stuck during browning—they add so much goodness!

Step 4: Low and Slow in the Oven

Place the lid on your pot slightly askew to allow steam to escape, then slide it into a preheated oven at 325°F (160°C). Let it cook gently for about 1½ hours or until the beef is fall-apart tender. This slow braise is magic—watch your kitchen fill with the most inviting aroma. Resist the urge to stir too often; just gently fold once or twice if you must!

Step 5: Finish with Fresh Parsley and Serve

Once the beef is tender and the sauce has thickened to your liking, remove the bay leaf and sprinkle fresh chopped parsley over the top. It adds a fresh pop of color and flavor that brightens the warm, hearty dish. Serve immediately with your favorite sides like spaetzle, buttered noodles, or creamy mashed potatoes for the ultimate, satisfying meal.

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Pro Tips for Making German Beef Goulash Recipe

Don’t Skip Browning: Browning the beef well adds incredible flavor and color. It’s worth a bit of extra time and patience.
Low and Slow is Key: Cooking the goulash gently keeps the beef tender and prevents the sauce from tasting harsh or burnt.
Be Patient with Onions: Caramelizing them slowly transforms the flavor from sharp to sweet and rich.
Adjust Thickness Last: If your stew needs to be thicker, let it simmer uncovered for a bit or add a cornstarch slurry towards the end—too early thickening can affect the texture.

How to Serve German Beef Goulash Recipe

German Beef Goulash, hearty beef stew, Hungarian goulash recipe, paprika beef dinner, comfort food classic - A white plate with a raised dotted edge holds a dish of thick yellow noodles on the bottom right, with a silver fork resting on them. On top and mostly to the left of the noodles, there are large dark brown chunks of meat in rich brown sauce. The sauce is thick and covers most of the meat, with small pieces of green herbs sprinkled over the meat and noodles. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish my goulash with a sprinkle of freshly chopped parsley. It cuts through the richness and adds freshness. Sometimes, I like a dollop of sour cream on top—especially on colder days—because that creamy tang just pairs beautifully with the paprika’s warmth.

Side Dishes

Nothing beats serving this German Beef Goulash Recipe alongside traditional spaetzle or buttery egg noodles to soak up all those luscious juices. Mashed potatoes or even a crusty rye bread also work wonders if you want something a little different.

Creative Ways to Present

For a special dinner, I love serving this goulash in individual mini Dutch ovens or rustic bowls with a sprig of fresh parsley and a side of pickled red cabbage. It’s a simple touch that feels super authentic and makes the meal extra inviting for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and I’ve found they stay fresh and flavorful for up to 4 days. The flavors actually meld beautifully overnight, so leftovers often taste even better than the first day.

Freezing

This goulash freezes exceptionally well. I portion it into freezer-safe containers or bags, leaving some headspace. When I thaw it, it tastes just as terrific, making it a perfect make-ahead meal for busy weeks.

Reheating

I reheat leftovers gently in a covered pot over low heat, stirring occasionally to prevent sticking. If the sauce thickened too much in the fridge, adding a splash of beef broth or water helps loosen it up nicely.

FAQs

Can I use other cuts of beef for this German Beef Goulash Recipe?

Absolutely! While chuck roast or stew beef is ideal for its balance of tenderness and flavor, you can also use brisket or bottom round. Just make sure to cook it slow and low for enough time so it becomes tender.
Is sweet Hungarian paprika necessary for authentic flavor?

Yes, sweet Hungarian paprika is essential for that traditional German goulash taste. It provides a sweet, slightly smoky flavor without overpowering the dish. Avoid using smoked paprika if you want to stay authentic.
Can I make this recipe vegetarian or vegan?

This recipe is all about beef’s richness, but you can make a vegetarian version by substituting beef with hearty mushrooms and using vegetable broth, while keeping the seasonings. The flavor will shift but still be delicious.
What’s the best way to thicken the goulash sauce?

To thicken, gently simmer the stew uncovered to reduce the liquid. Alternatively, mix 1½ teaspoons cornstarch with 2 teaspoons cold water to create a slurry, then stir it in and cook until thickened. Add this step towards the end of cooking for best texture.
Can I use a slow cooker or Instant Pot for this recipe?

Definitely! You can brown the beef first then transfer everything to a slow cooker, cooking low for 6-8 hours or high for 3-4. For the Instant Pot, cook under high pressure for about 35 minutes. Both methods yield tender, flavorful results.

Final Thoughts

There’s something truly comforting about making and sharing this German Beef Goulash Recipe. Whether it’s a family gathering or a cozy solo dinner, it hits all the right notes—the deep, smoky paprika, the tender beef, and the rich, warming sauce. I hope you give it a try and find as much joy in cooking and savoring it as I do. Trust me, it’s a recipe you’ll come back to again and again!