If comfort had a flavor, German Goulash would be it. This traditional beef stew is filled with deep paprika warmth, tender cubes of beef, and sweet peppers all simmered together in a tomato-rich gravy.
It’s rustic, bold, and meant for slow Sunday dinners — the kind where you mop up every drop with a slice of bread or spoon it over noodles for the coziest plate imaginable.
Table of Contents
Why You’ll Love This German Goulash
German Goulash is one of those recipes that brings people together. It’s hearty, layered with spices, and feels like a warm hug from the inside out.
- Rich, smoky flavor from paprika and slow-cooked beef
- Perfect balance of savory, sweet, and tangy
- One-pot meal with simple ingredients
- Ideal for make-ahead dinners — it tastes better the next day
- Customizable with potatoes, noodles, or spaetzle
- Freezes beautifully for future comfort meals
I remember the first time I made goulash — it was a cold evening in Austin, and the smell of onions, paprika, and beef filled the house. My wife walked in, took one whiff, and said, “It smells like winter and home.” From that night on, it became one of our go-to family meals when we need warmth and comfort on the table.
Ingredients You’ll Need
Each ingredient adds depth, color, or richness — and together they create magic.
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, chopped
- 2 tbsp olive oil
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- ½ tsp marjoram
- ¼ tsp cayenne pepper (optional)
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 red bell pepper, cored, seeded, and chopped
- 1 yellow bell pepper, cored, seeded, and chopped
- 1 lb potatoes, peeled and cubed
- 1 cup sour cream
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Noodles or spaetzle, for serving (optional)
Optional Add-Ons or Substitutes
- Substitute pork shoulder for beef for a lighter texture
- Add carrots for natural sweetness
- Use smoked paprika only if you love a deeper flavor
- Try Greek yogurt instead of sour cream for a tangy touch
- Add a splash of red wine or vinegar for extra richness
- Garnish with chives instead of parsley for a twist
Step-by-Step Instructions
This stew is about patience and layering — every step builds that rich, signature depth.
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches and sear until browned on all sides. Remove and set aside. (Jake’s tip: Don’t crowd the pan — browning builds flavor!)
- Cook the onions and garlic: In the same pot, add chopped onions. Cook 5–7 minutes until golden and fragrant. Add minced garlic and stir for another 30 seconds.
- Add spices: Sprinkle in paprika, smoked paprika, marjoram, caraway seeds, and cayenne. Stir for 30 seconds to bloom the spices.
- Build the base: Stir in tomato paste, letting it caramelize slightly. Add the beef back to the pot along with diced tomatoes and broth.
- Simmer: Cover and simmer gently for 1½ hours, stirring occasionally.
- Add vegetables: Add bell peppers and potatoes. Simmer another 30 minutes until everything is tender.
- Thicken the sauce: In a small bowl, whisk sour cream and flour together. Stir into the goulash and cook another 10 minutes until thick and silky.
- Finish and serve: Taste and adjust seasoning. Serve hot with noodles, spaetzle, or crusty bread, topped with parsley.
Quick Reminders:
- Sear meat in batches for proper browning.
- Always bloom paprika in fat — that’s where the flavor lives.
- Add sour cream off the heat to avoid curdling.
- The longer it rests, the better it tastes.
Expert Tips for Success
This isn’t a quick meal — but that’s what makes it worth it.
- Choose a well-marbled cut like chuck for juicy, tender bites.
- Sweet paprika provides depth, smoked paprika adds boldness — balance both.
- Deglaze with a splash of wine or broth to lift every caramelized bit.
- Stir occasionally during simmering to prevent sticking.
- Store overnight and reheat — the flavors deepen beautifully.
- Add more broth for a soup-like version, or let it thicken for a stew.
If you’re drawn to cozy European classics like this, try my German Frikadellen — pan-fried meat patties that pair perfectly with this goulash for a hearty meal.
Serving Suggestions
Goulash is a flexible comfort dish — it’s just as good spooned over noodles as it is ladled into a bowl with bread.
- Serve over buttered egg noodles or traditional spaetzle
- Pair with sourdough or rye bread to soak up the sauce
- Add a dollop of extra sour cream for creaminess
- Sprinkle with parsley or chives for freshness
- Serve alongside a light green salad or cucumber dill salad
- Pair with a side of Beef Barley Soup for a rich, layered dinner
I love to serve mine with buttery spaetzle — it’s the classic German combo, and it turns the stew into pure comfort.
Storing and Reheating
This dish is made for leftovers — the flavors blend and mellow overnight.
How to Store It
- Cool completely and refrigerate in airtight containers up to 4 days.
- Freeze up to 3 months (without the sour cream).
- Add a splash of broth when reheating to refresh the sauce.
How to Reheat It
- Reheat gently on the stovetop over medium-low heat.
- Add a spoon of broth or water if too thick.
- Avoid boiling to prevent sour cream from curdling.
- Garnish fresh before serving.
It’s the kind of meal that tastes even better the next day — rich, tender, and beautifully melded.
Nutrition (Per Serving)
- Calories: 495 kcal
- Protein: 34 g
- Fat: 28 g
- Saturated Fat: 10 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Sugar: 8 g
- Cholesterol: 115 mg
- Sodium: 810 mg
- Potassium: 960 mg
- Vitamin A: 2200 IU
- Vitamin C: 45 mg
- Calcium: 90 mg
- Iron: 5 mg
Balanced and hearty, this goulash delivers protein and comfort in every spoonful while staying surprisingly nutritious.
Frequently Asked Questions
What makes German Goulash different from Hungarian Goulash?
German Goulash tends to be thicker and creamier, often using flour or sour cream to finish, while Hungarian versions are brothier and more paprika-forward.
Can I use pork instead of beef?
Yes! Pork shoulder works beautifully — just simmer until tender.
Is this dish spicy?
Not really — it’s more smoky than hot, but you can add cayenne for a kick.
Final Thoughts
This German Goulash is the kind of meal that makes any evening feel special — slow-cooked, deeply flavorful, and full of love. It’s proof that comfort food doesn’t need to be complicated, just made with care and patience.
- Brown the meat well for maximum flavor.
- Don’t rush the simmer — slow and steady wins here.
- Always serve with something to soak up that sauce!
For another rich, comforting stew, try my Moroccan Spiced Beef Stew or the slow-cooked Tender Beef Giouvetsi. Both share that same depth and warmth — meals that bring people to the table and keep them there a little longer.
German Goulash
Ingredients
Equipment
Method
- Heat olive oil in a large pot. Brown beef cubes in batches until seared on all sides. Remove and set aside.
- In the same pot, cook onions for 5–7 minutes until golden. Add garlic and stir for 30 seconds.
- Add sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne. Stir to bloom spices for 30 seconds.
- Stir in tomato paste. Let caramelize slightly. Return beef to pot and add diced tomatoes and broth.
- Cover and simmer gently for 90 minutes, stirring occasionally.
- Add bell peppers and potatoes. Simmer for another 30 minutes until tender.
- In a small bowl, whisk together sour cream and flour. Stir into stew and cook for 10 more minutes until thickened.
- Season with salt and pepper. Garnish with fresh parsley and serve hot over noodles, spaetzle, or with bread.
Nutrition
Notes
- Times estimated from method defaults due to missing explicit durations.
