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Classic German Goulash

Classic German Goulash
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Classic German Goulash is a rich, comforting beef stew made with tender chunks of beef, lots of slow-cooked onions, sweet Hungarian paprika, and warm spices like caraway and marjoram. Unlike Hungarian goulash soup, this German version is thicker and heartier, perfect for cozy family dinners. With just 30 minutes of hands-on prep and a few hours of gentle braising, you’ll end up with a deeply flavorful, melt-in-your-mouth stew that tastes even better the next day.

Ingredients

Scale

  • 1½ pounds onions, chopped

  • 2 tablespoons olive oil

  • 2 pounds beef chuck roast or stew beef, cubed (1–1½-inch pieces)

  • ½ green pepper, chopped

  • 3 cloves garlic, minced

  • ½ tomato, seeded and diced (about ⅓ 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 fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 325°F (165°C) and place the rack in the center.

  2. Heat olive oil in a Dutch oven over medium heat. Add onions and ½ teaspoon salt. Cook for 15–20 minutes, stirring occasionally, until very soft and golden.

  3. Transfer onions to a bowl and set aside.

  4. Season beef with remaining salt and black pepper. Increase heat to medium-high and brown beef for 5–10 minutes.

  5. Return onions to the pot. Add green pepper, tomato, garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Stir well and bring to a boil.

  6. Cover with the lid slightly askew and transfer to the oven.

  7. Braise for 1½ hours, or until beef is fork-tender.

  8. Remove bay leaf, garnish with parsley, and serve hot.

Notes

  • Don’t rush the onions: They form the base of the sauce and add natural thickness.

  • Use sweet Hungarian paprika: Avoid smoked or hot paprika unless you want a different flavor profile.

  • Chuck roast is ideal: It becomes tender and juicy with long cooking.

  • Let it rest: Goulash tastes even better the next day as flavors deepen.

  • Naturally thick: No flour needed—the onions do all the work.

Find it online: https://biteseason.com/classic-german-goulash/