Hearty German Goulash Recipe
If you’ve ever wanted to cozy up with a rich, soul-warming stew that bursts with deep, hearty flavors, then this Hearty German Goulash Recipe is absolutely your next kitchen adventure. This classic dish combines tender chunks of beef slow-simmered with sweet paprika, caramelized onions, and layers of spices to create an unforgettable comfort food experience. Every spoonful is a celebration of tradition that fills your home with inviting aromas and your heart with pure satisfaction.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential, each playing a crucial role in building the depth, color, and texture that make this dish shine. From the robust beef chuck to the earthy paprika and delicate marjoram, together they create the magic of this classic stew.
- 900 g beef chuck, cubed: The perfect cut for slow cooking, providing tender, flavorful meat that melts in your mouth.
- Salt and freshly ground black pepper: Seasoning fundamentals that enhance every other flavor in the dish.
- 2 tbsp vegetable oil: For browning the beef and sautéing onions to bring out deep, caramelized notes.
- 3 large onions, thinly sliced: Their natural sweetness builds the stew’s sweet and savory foundation.
- 3 cloves garlic, minced: Adds aromatic warmth and complexity to the goulash.
- 2 tbsp paprika (preferably Hungarian sweet paprika): The soul of this recipe, giving it its signature smoky, vibrant flavor and color.
- 1 tsp caraway seeds: A little twist of earthiness that elevates the dish.
- 1 tbsp tomato paste: Contributes richness and subtle tang, balancing the robust spices.
- 240 ml (1 cup) red wine (or beef broth): Adds acidity and depth, helping to deglaze the pot and enhance flavors.
- 960 ml (4 cups) beef broth: The hearty liquid base that keeps every ingredient tender and flavorful.
- 1 tsp dried marjoram: Offers a gentle herbal note, rounding out the seasoning perfectly.
How to Make Hearty German Goulash Recipe
Step 1: Season and Brown the Beef
Start by seasoning your beef cubes generously with salt and freshly ground black pepper. Heat up the vegetable oil in a heavy-bottomed Dutch oven or similar pot. Brown the beef in batches, giving the cubes ample space so they sear beautifully without steaming. This step creates those delicious caramelized edges that build the dish’s deep flavor foundation. Once browned, transfer the beef to a plate and set aside.
Step 2: Caramelize the Onions
In the same pot, add the sliced onions and cook over medium heat until they turn soft and golden. This gradual caramelization unlocks their natural sweetness and is key to the goulash’s rich, savory base. Take your time here — it’s worth it for the depth it adds.
Step 3: Add Garlic and Spices
Once the onions are soft and fragrant, stir in the minced garlic and cook for about one minute to release its aroma. Then sprinkle in the paprika, caraway seeds, and tomato paste. Cook everything together for one to two minutes, stirring constantly to bring out the spices’ fragrance and avoid any burning.
Step 4: Deglaze with Red Wine
Pour the red wine into the pot, scraping the bottom with your spoon to lift all those tasty browned bits left from the beef and onions. Let the wine simmer and reduce by half, which concentrates its flavor and ensures your goulash won’t taste sharp.
Step 5: Simmer with Broth and Herbs
Return the browned beef to the pot along with any juices on the plate. Pour in the beef broth and add the dried marjoram. Stir everything to combine, then bring it to a gentle simmer. Cover your pot and reduce the heat to low, cooking gently for two to two and a half hours until the meat is tender and the flavors meld beautifully.
Step 6: Optional Thickening
If you like your sauce a bit thicker, uncover the pot and let your goulash simmer for an additional 15 to 20 minutes. Stir occasionally until the liquid reduces to your preferred thickness, creating a luscious, clingy sauce perfect for spooning over sides.
How to Serve Hearty German Goulash Recipe
Garnishes
A dollop of sour cream or a sprinkle of fresh parsley adds just the right touch of creaminess and brightness to the deep flavors of the goulash. For extra warmth, a dash of smoked paprika over the top works beautifully as well.
Side Dishes
Hearty German goulash pairs wonderfully with classic sides like buttery egg noodles, buttery spaetzle, or even creamy mashed potatoes. If you want something lighter, a crusty bread or a simple cucumber salad can offer refreshing contrast.
Creative Ways to Present
Try serving this Hearty German Goulash Recipe in rustic bread bowls or atop polenta for a twist that guests will talk about long after the meal ends. Alternatively, spoon it over roasted root vegetables for a modern take on traditional comfort food.
Make Ahead and Storage
Storing Leftovers
This goulash keeps incredibly well in an airtight container in the refrigerator for up to four days. The flavors even deepen overnight, making leftovers a treat to look forward to.
Freezing
It freezes beautifully too — simply let it cool completely, transfer to freezer-safe containers, and freeze for up to three months. This makes it a perfect make-ahead meal for busy days when you crave something homey.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of beef broth or water to loosen the sauce. Avoid reheating in the microwave for best texture and flavor.
FAQs
Can I use a different cut of beef for this recipe?
Yes! While beef chuck is ideal for its balance of flavor and tenderness during slow cooking, you can substitute with beef brisket or round. Just keep in mind that cooking times might vary slightly depending on the cut.
Is it necessary to use red wine in the recipe?
Red wine adds a lovely depth and acidity, but if you prefer not to use alcohol, substituting with additional beef broth works well. The flavor will still be rich and satisfying.
What type of paprika do I need for authentic flavor?
Hungarian sweet paprika is traditional and prized for its vibrant color and mild, smoky sweetness. If you can’t find it, any good-quality sweet paprika will do, but avoid hot paprika unless you want to spice things up.
How long does the goulash need to simmer?
Simmering for two to two and a half hours is key for tender, flavorful beef. It’s slow cooking that lets the flavors fully develop and the meat become fall-apart tender.
Can I make this recipe in a slow cooker?
Absolutely! After browning the beef and sautéing the onions and spices, transfer everything to a slow cooker. Cook on low for about 6 to 7 hours or high for 3 to 4 hours until meat is tender.
Final Thoughts
This Hearty German Goulash Recipe is truly one of those dishes that feels like a warm hug on a chilly day. It’s simple, soulful, and absolutely delicious — a timeless meal that invites you to slow down, savor every bite, and share with the people you love. I can’t wait for you to make it your own and enjoy the magic it brings to your table!
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Hearty German Goulash Recipe
- Total Time: 3 hours
- Yield: 6 servings 1x
Description
This traditional German Goulash is a hearty and flavorful beef stew simmered slowly with onions, garlic, paprika, and caraway seeds to develop a rich, comforting dish. Tender chunks of beef chuck are browned and then slow-cooked in a savory broth with red wine and tomato paste, resulting in a deep, aromatic sauce perfect for serving with potatoes, noodles, or crusty bread.
Ingredients
Beef and Seasoning
- 900 g beef chuck, cut into 2.5 cm (1-inch) cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
Vegetables and Spices
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp paprika (preferably Hungarian sweet paprika)
- 1 tsp caraway seeds
- 1 tbsp tomato paste
Liquids and Herbs
- 240 ml (1 cup) red wine (or beef broth)
- 960 ml (4 cups) beef broth
- 1 tsp dried marjoram
Instructions
- Season the beef: Generously season the beef chuck cubes with salt and freshly ground black pepper to enhance their natural flavor.
- Brown the beef: Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring they develop a deep crust without overcrowding the pan. Set browned beef aside.
- Sauté onions: In the same pot, add the thinly sliced onions and cook over medium heat until they become soft and golden brown, about 10-15 minutes, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Incorporate spices and tomato paste: Mix in paprika, caraway seeds, and tomato paste. Cook for 1-2 minutes while stirring to allow the spices to bloom and develop their aromas.
- Deglaze with red wine: Pour in red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine reduce by half to concentrate the flavor.
- Combine beef and liquids: Return the browned beef and its juices to the pot. Add the beef broth and dried marjoram, stirring well to combine all ingredients.
- Simmer gently: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook gently for 2 to 2½ hours until the beef is tender and the flavors meld beautifully.
- Thicken the sauce (optional): If a thicker sauce is desired, remove the lid and simmer uncovered for an additional 15-20 minutes to allow some liquid to evaporate.
- Serve: Serve the German goulash hot, accompanied by your choice of sides such as boiled potatoes, spaetzle, egg noodles, or crusty bread.
Notes
- For a gluten-free version, ensure the beef broth used is gluten-free and serve with gluten-free sides.
- Hungarian sweet paprika is recommended for authentic flavor, but smoked paprika can be used for a different taste.
- The dish tastes even better the next day once the flavors have further melded.
- Red wine can be substituted with additional beef broth if preferred or if alcohol is avoided.
- Adjust salt seasoning at the end of cooking as beef broth can be salty.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: German
