Classic German Goulash: A Hearty Comfort Dish Rooted in Tradition

When temperatures drop and comfort food cravings rise, few dishes satisfy quite like Classic German Goulash. Rich, warming, and deeply savory, this slow-simmered beef stew has earned its place as a staple in German home cooking. While often compared to Hungarian goulash, the German version has its own identity—less soupy, more stew-like, with a thicker sauce and a mellow, rounded paprika flavor rather than intense heat.

German goulash is the kind of meal that fills the kitchen with inviting aromas and brings everyone to the table without calling. It’s practical, unfussy, and deeply comforting—exactly the kind of dish designed to nourish families through long winters and busy weeks.

This recipe focuses on traditional preparation: quality beef, lots of onions, paprika for warmth and color, and a slow cooking process that transforms humble ingredients into something deeply satisfying.

What Makes German Goulash Different?

Although goulash originated in Hungary, German goulash evolved to suit local tastes and cooking styles. The key differences include:

• Thicker consistency closer to a stew than a soup
• Less spice heat, more emphasis on savory depth
• Often no potatoes cooked inside, served alongside instead
• Paprika-forward flavor, but smoother and milder

The result is a dish that’s robust yet approachable, perfect for everyday dinners as well as Sunday family meals.

Why This Dish Is So Beloved

Deep Comfort Factor
Slow-cooked beef in rich gravy delivers warmth and satisfaction in every bite.

Budget-Friendly
Uses affordable cuts of beef that become tender with time.

Make-Ahead Friendly
Tastes even better the next day as flavors deepen.

Versatile Serving Options
Pairs beautifully with potatoes, spaetzle, noodles, or bread.

Ingredients You’ll Need

Ingredients

• Beef chuck, cut into large cubes
• Yellow onions, sliced
• Garlic cloves, minced
• Paprika (sweet Hungarian-style)
• Tomato paste
• Beef broth
• Bay leaves
• Caraway seeds (optional but traditional)
• Marjoram or thyme
• Salt
• Black pepper
• Vegetable oil or butter

Instructions: How to Make Classic German Goulash

1. Heat oil in a heavy-bottomed pot over medium-high heat.
2. Season beef generously with salt and pepper.
3. Brown beef in batches until deeply seared. Remove and set aside.
4. Lower heat slightly and add onions to the same pot. Cook slowly until soft and lightly golden.
5. Add garlic and tomato paste, cooking briefly until fragrant.
6. Stir in paprika, caraway seeds, and marjoram, making sure spices don’t burn.
7. Return beef to the pot and mix well.
8. Add beef broth and bay leaves, scraping up any browned bits.
9. Bring to a gentle simmer, cover, and cook on low for 90–120 minutes until beef is fork-tender.
10. Adjust seasoning and simmer uncovered if needed to thicken sauce. Remove bay leaves before serving.

Classic German Goulash

A hearty German-style beef goulash simmered with onions, paprika, and herbs until tender and richly flavored.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: German

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Goulash

• 2.5 lb beef chuck cubed
• 3 tbsp vegetable oil
• 3 large onions sliced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp sweet paprika
• 0.5 tsp caraway seeds optional
• 1 tsp marjoram
• 2 bay leaves
• 3 cups beef broth

Equipment

• Heavy pot or Dutch oven
• Wooden spoon

Method

 

1. Brown beef in batches and remove from pot.
2. Cook onions until soft and lightly golden.
3. Add garlic, tomato paste, and spices.
4. Return beef to pot and add broth and bay leaves.
5. Simmer covered until beef is tender.

Notes

Flavor improves after resting or overnight.

Tips for Perfect German Goulash

• Use chuck or shoulder for the best texture after long cooking.
• Don’t rush the onions—they create natural sweetness and body.
• Add paprika off the heat briefly to avoid bitterness.
• Simmer gently, never boil aggressively.
• Let it rest before serving for deeper flavor.

Traditional Variations

With Red Wine
Replace part of the broth with dry red wine for added depth.

With Bell Peppers
Some regions add sliced red peppers for sweetness.

With Mushrooms
Adds earthy richness and stretches the dish further.

Extra Thick Style
Mash a few onion pieces into the sauce for body.

What to Serve With German Goulash

• Boiled potatoes
• Spaetzle
• Egg noodles
• Crusty bread or rye bread
• Red cabbage or cucumber salad

These sides balance the richness and soak up the flavorful sauce beautifully.

Storage and Reheating

Refrigerator:
Store up to 4 days in an airtight container.

Freezer:
Freeze for up to 3 months.

Reheating:
Reheat gently on the stovetop, adding a splash of broth if needed.

Cultural Context: Goulash in German Homes

German goulash is everyday food done right. It’s served at family tables, festivals, and casual gatherings. Unlike restaurant-style dishes that prioritize presentation, goulash is about substance, warmth, and generosity. It’s meant to be ladled generously and enjoyed slowly.

Why This Recipe Belongs in Your Rotation

Classic German Goulash is timeless. It’s reliable, comforting, economical, and endlessly satisfying. Whether you’re cooking for family, meal prepping for the week, or hosting a casual gathering, this dish delivers warmth and flavor every time.