If you have ever craved a warm, hearty dish that brings the rich flavors of Europe right to your dinner table, look no further than this Authentic German Goulash Recipe. This dish is a beautiful harmony of tender beef, deeply caramelized onions, and a luscious, paprika-infused sauce that simmers to perfection. It’s comfort food elevated with layers of smoky and savory notes, perfect for cozy evenings or sharing with friends and family. Every spoonful radiates tradition and the craftsmanship of classic German cuisine, making this recipe a true culinary treasure you’ll want to revisit time and again.
Ingredients You’ll Need
The charm of this recipe lies in its simple yet powerful ingredients. Each component plays an essential role, from the beef chuck’s richness to the onions’ sweetness and the warm aromas of paprika and herbs, creating a symphony of flavor, texture, and color. Nothing too fancy, just honest ingredients coming together beautifully.
- 2.2 lbs beef chuck: Use a cut with a good amount of marbling for tender, juicy meat after slow cooking.
- 2.2 lbs onions: They caramelize to give a natural sweetness and form the flavor base.
- 2 medium carrots: Add subtle earthiness and slight sweetness.
- 1 piece celeriac or 2-3 celery stalks (2 oz/60 g): Brings a gentle aromatic depth and balances sweetness.
- 2 tablespoons clarified butter: Ideal for sautéing with a clean, rich flavor and higher smoke point.
- 2 tablespoons tomato paste: Intensifies the sauce’s depth with a tangy umami kick.
- 1 ½ teaspoon sweet paprika: Gives that characteristic mild warmth and vibrant color.
- 1 teaspoon hot paprika: Use smoked or unsmoked based on your preference, adding complexity and a little heat.
- 3 cups dry red wine: Enriches the sauce with fruitiness and acidity, balancing the richness.
- 1 ¼ cups low sodium beef stock: Provides a savory background without overpowering saltiness.
- 3-4 bay leaves: Infuse subtle herbal notes during slow cooking.
- 1 teaspoon dried marjoram: Adds a fragrant, slightly floral aroma that elevates the dish.
- ½-1 teaspoon caraway seeds: Gives a unique nutty and slightly anise-like flavor, used to taste.
- Fine sea salt or Kosher salt: To finish, enhancing all flavors without masking them.
- Freshly ground black pepper: Adds a final touch of mild heat and aroma.
How to Make Authentic German Goulash Recipe
Step 1: Prepare the Ingredients
The secret of every incredible goulash starts with preparation. Cut the beef chuck into roughly 1-inch cubes — this size is perfect for slow cooking, allowing the meat to become exquisitely tender without falling apart. Next, finely chop the onions, carrots, and celeriac or celery stalks. These vegetables not only add flavor but also help thicken the sauce, so take your time to get them just right.
Step 2: Brown the Vegetables
Heating the clarified butter in a heavy-bottomed pot creates a beautiful foundation for the flavor. Add the chopped vegetables along with a pinch of salt and cook them gently on medium heat. The key here is patience — stir often until the vegetables turn a deep golden brown. This caramelization develops the dish’s signature depth and natural sweetness without allowing any burning.
Step 3: Add Tomato Paste and Paprika
Once the vegetables are perfectly browned, stir in the tomato paste and cook it for about two minutes. This browning intensifies the tomato’s complexity, an essential step for an authentic sauce. Then, sprinkle in both sweet and hot paprika powders, mixing everything thoroughly to coat the veggies. These spices are crucial for achieving the classic color and that comforting, smoky flavor that defines the dish.
Step 4: Incorporate Liquids and Herbs
Pour in the dry red wine and low sodium beef stock, bringing the mixture to life. Add bay leaves, dried marjoram, caraway seeds, and freshly ground black pepper. These aromatics meld as the goulash simmers, adding layers of subtle taste and fragrance. Avoid adding salt at this stage because the stock usually brings enough saltiness; you can adjust later.
Step 5: Simmer the Meat
Gently add the beef cubes to the pot, raising the heat until it reaches a boil before reducing to low. Cover the pot and let it simmer for about two hours, stirring occasionally. This slow cooking allows the beef to become meltingly tender while infusing the sauce with rich meat flavors. It’s the heart of the Authentic German Goulash Recipe — patience pays off in every bite.
Step 6: Season to Perfection
After your meat is tender and the flavors have harmonized, taste the goulash and adjust seasoning with fine sea salt or Kosher salt and freshly ground black pepper. This final seasoning tweak balances the dish beautifully, enhancing all the ingredients without overwhelming them.
Step 7: Final Sauce Consistency
The ideal goulash sauce is thick, rich, and glossy. If you prefer a thicker gravy, remove the lid and simmer gently for an additional 10-15 minutes, allowing the liquid to reduce further. Usually, the initial cooking time brings it to perfect consistency, but this step lets you tailor it exactly how you like it.
How to Serve Authentic German Goulash Recipe
Garnishes
A sprinkle of fresh parsley or a dollop of sour cream adds not just a pop of color but also a fresh brightness that complements the deep, hearty flavors of the goulash. These garnishes transform the dish from rustic to refined, inviting you to savor every spoonful.
Side Dishes
Authentic German Goulash pairs beautifully with classic sides like soft buttered egg noodles, creamy mashed potatoes, or traditional spaetzle. These carb-rich sides soak up the sumptuous sauce, turning your meal into a comforting feast. Simple steamed green beans or a crisp cucumber salad can add a refreshing contrast for balance.
Creative Ways to Present
For something fun, serve the goulash in a hollowed-out crusty bread bowl to impress your guests. Alternatively, layering it over creamy polenta or roasted root vegetables adds exciting textures and colors, making this classic dish feel fresh and modern without losing its soul.
Make Ahead and Storage
Storing Leftovers
This goulash often tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days. The beef stays tender and the sauce thickens beautifully, making for easy, delicious meals afterward.
Freezing
Authentic German Goulash Recipe freezes extremely well. Divide into portion-sized containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to avoid scorching and to bring back that beautiful glossy sauce. You can also microwave in short bursts, stirring between intervals to ensure even warmth without drying out the meat.
FAQs
Can I use a different cut of beef for this goulash?
While beef chuck is ideal for slow cooking to achieve tender, flavorful meat, you can also use other cuts like brisket or beef shin. Just make sure they have enough connective tissue to break down over the long simmer.
Is it necessary to use red wine in the recipe?
Red wine adds a wonderful depth and complexity to the sauce, but if you prefer to avoid alcohol, you can substitute additional beef stock and a splash of a little vinegar or pomegranate juice for acidity.
How spicy will the goulash be with the hot paprika?
The hot paprika is used sparingly to add warmth without overpowering heat. You can always adjust the amount or omit it if you prefer a milder flavor. Smoked paprika also lends a pleasant smoky note without significantly increasing spiciness.
Can I make this goulash in a slow cooker?
Absolutely! Follow the initial browning steps on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender. This is a convenient alternative if you prefer hands-off cooking.
What wine pairs best to serve with this dish?
A medium-bodied red like a Pinot Noir, Merlot, or a German Spätburgunder beautifully complements the flavors of the goulash. The wine echoes the dish’s fruitiness and balances the spices perfectly.
Final Thoughts
There is something truly magical about a pot of Authentic German Goulash Recipe simmering away on the stove, filling your home with irresistible aromas. Whether you are making it for a family dinner or a special gathering, this comforting dish offers both tradition and warmth in every bite. I wholeheartedly encourage you to give this recipe a try and discover how simple ingredients, given time and care, can create a meal that feels both nourishing and unforgettable.
Print
Authentic German Goulash Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 to 4.4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: German
Description
This Authentic German Goulash recipe is a rich and hearty stew featuring tender beef chuck cooked slowly with caramelized vegetables, paprika, and a robust blend of red wine and beef stock. The long simmering process infuses the meat with deep flavors and creates a thick, glossy sauce perfect for a comforting meal. Ideal for those who appreciate traditional Central European dishes with a smoky and slightly spicy kick.
Ingredients
Meat
- 2.2 lbs beef chuck, cut into 1-inch cubes
Vegetables
- 2.2 lbs onions, chopped
- 2 medium carrots, chopped
- 1 piece celeriac (about 2 oz/60 g) or 2-3 celery stalks, chopped
Fats and Seasonings
- 2 tablespoons clarified butter
- 2 tablespoons tomato paste
- 1 ½ teaspoons sweet paprika
- 1 teaspoon hot paprika (smoked or unsmoked, to taste)
- 3–4 bay leaves
- 1 teaspoon dried marjoram
- ½–1 teaspoon caraway seeds (to taste)
- Fine sea salt or Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquids
- 3 cups dry red wine
- 1 ¼ cups low sodium beef stock
Instructions
- Prepare the ingredients: Cut the beef chuck into approximately 1-inch cubes. Chop the onions, carrots, and celeriac (or celery stalks). Set all aside for later use.
- Brown vegetables: Heat the clarified butter in a large, heavy-bottomed pot over medium heat. Add the chopped vegetables and a pinch of salt. Cook them while stirring frequently for about 10-15 minutes until they are deeply golden brown, being careful not to burn or let them stick to the bottom. Lower the heat if necessary to avoid burning.
- Add tomato paste and paprika: Stir in the tomato paste continuously for about 2 minutes, allowing it to brown slightly with the vegetables. Then add the sweet paprika and hot paprika powders, stirring well to combine all the flavors evenly.
- Add liquids and spices: Pour in the dry red wine and low sodium beef stock. Add the bay leaves, dried marjoram, caraway seeds, and freshly ground black pepper. Avoid adding salt at this stage since the beef stock might already contain some. Stir gently.
- Add meat and simmer: Add the cubed beef chuck to the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer the stew gently for about 2 hours, stirring occasionally, until the meat is tender and cooked through.
- Adjust seasoning: After cooking, season the goulash with fine sea salt or Kosher salt and freshly ground black pepper to taste.
- Reduce sauce if needed: The sauce should be thick and glossy. If a thicker consistency is desired, continue cooking the goulash uncovered for an additional 10-15 minutes to reduce the sauce further. This step is optional as the sauce usually thickens adequately during simmering.
Notes
- Clarified butter provides a higher smoke point, perfect for browning vegetables without burning.
- Use dry red wine for its deep, rich flavor; substitute with additional beef stock or a mixture of stock and a splash of vinegar if desired.
- Adjust the amount of hot paprika according to your spice preference; smoked paprika adds a nice smoky aroma.
- The longer the goulash simmers, the more tender the beef becomes, so don’t rush this step.
- Serve with traditional sides such as boiled potatoes, spaetzle, or crusty bread for a complete meal.
