When it comes to goulash, most people automatically think of the traditional Hungarian version. However, I have a unique and incredibly delicious recipe for authentic German goulash that will blow your taste buds away. This hearty stew is more than just a meal – it’s an experience you won’t soon forget.

Why I Love This German Goulash Recipe

As the weather gets colder, this recipe becomes one of my favorite go-to meals. The flavors continue to develop as it simmers, making it even more delicious. Plus, I love that I can let it cook while I take care of other things. It’s a versatile recipe that can be enjoyed for lunch or dinner, and it’s perfect for meal prep too.

Tips and Tricks for Making the Best German Goulash

To ensure your goulash is a success, here are some important techniques and ingredient notes:

Ingredient Notes

• Use beef chuck for the best results. The collagen in the chuck breaks down as it simmers, resulting in tender and flavorful meat. If you don’t have chuck, shoulder or round cuts will work too.
• The fond, those tasty brown bits left in the pan after cooking meat or veggies, is essential for flavor. Make sure it’s a nice brown color and not black and crusty.
• Red wine is used to deglaze the pan and pick up all the concentrated flavors from the fond. Choose a red wine that tastes good to enhance the overall flavor.
• Instead of bland bouillon cubes, use beef-flavored Better Than Bouillon for a rich taste. It’s an intense seasoning paste that will take your goulash to the next level.
• Simmer your goulash over medium-low heat. The broth should have the consistency of good gravy, but if it becomes too thick, you can always thin it out with a little beef broth or water.

Storing and Serving Suggestions

You can store your German goulash in a food-grade plastic container with a secure lid. It will continue to develop flavor in the fridge for up to four days. If you want to freeze it, let it cool completely before doing so. Keep in mind that the broth may thicken when frozen, so add water or broth when you thaw it.

This goulash is a complete meal on its own, but I love serving it with something crunchy to complement the rich flavors. Coleslaw, crisp air fryer green beans, or a fresh strawberry spinach salad are fantastic options. And don’t forget a bread item to soak up all the mouthwatering gravy – try butter swim biscuits, crescent rolls, or no-knead bread.

The Versatility of Goulash

While German goulash is a classic, there are many variations of this dish from different countries. In America, people love American Goulash, which includes elbow macaroni and chunks of tomato. It’s a comforting and delicious option that many can’t resist.

Making Goulash in a Crockpot or Instant Pot

If you prefer using a slow cooker, you can try making crockpot goulash. It’s a convenient and hands-off method that still results in a flavorful meal. Alternatively, if you’re short on time, you can make goulash in an Instant Pot. It will be ready in a fraction of the time, maintaining all the deliciousness.

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More Hearty Beef Stews and Soups

If you’re a fan of hearty beef stews and soups, make sure to check out our other recipes too. From Guinness Beef Stew to Slow Cooker Beef Stew and Vegetable Beef Soup, we have something for everyone’s taste. You can also try Cheeseburger Soup, Hamburger Stew, Classic Beef Stew, Shipwreck Stew, and Meatball Stew for more delicious options.

German Goulash Recipe

Ingredients:

• 3 pounds beef chuck, cut into 1-inch cubes
• 2 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided
• 1/4 cup vegetable oil
• 2 cups onions, chopped
• 4 cloves garlic, minced
• 1 1/2 tablespoons sweet paprika
• 1 tablespoon all-purpose flour
• 1 1/2 cups red wine
• 3 cups beef broth
• 1 tablespoon beef-flavored Better Than Bouillon
• 1/4 cup tomato paste
• 1 teaspoon dried caraway seeds
• 2 teaspoons ground marjoram
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 3 tablespoons chopped parsley
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium orange bell pepper, cut into 1-inch pieces

Instructions:

1. In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Let it sit for 15 minutes.
2. In a large pot, heat 2 tablespoons of oil over medium-high heat. Brown one-third of the beef cubes on all sides, then remove to a plate. Repeat with the remaining beef, adding more oil as necessary. Remove and discard all but 2 tablespoons of oil from the pot.
3. Reduce the heat to medium-low and add the onions to the pot. Saute until they begin to soften, about 4-5 minutes. Add the garlic and saute for another minute, stirring frequently.
4. Sprinkle the paprika and flour over the onions and garlic. Saute over medium heat, stirring constantly, for 1 minute.
5. Pour in the red wine and bring it to a boil. Stir and scrape the brown bits from the bottom of the pan. Once it boils, reduce the heat and add the beef broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Return the browned beef and any accumulated juices to the pot. Bring it to a boil, then reduce the heat and simmer, uncovered, for about 2 to 2 1/2 hours, or until the beef is fork-tender.
7. Add the carrots and bell peppers to the pot and simmer until the vegetables are tender, about 20 minutes. If the broth becomes too thick, add more beef broth or water to thin it out. Adjust the seasoning as needed, sprinkle with parsley, then ladle into individual bowls and serve!

Enjoy the rich and flavorful goodness of German goulash – a dish that will transport you to the heart of Europe with every bite.