This German Goulash is a hearty and comforting dish, featuring tender beef chunks simmered in a rich, savory sauce made with onions, paprika, and caraway seeds. The addition of potatoes makes it even more filling, creating a warming meal perfect for colder weather. Whether served with crusty bread or boiled potatoes, this dish is a satisfying, flavorful option for any occasion.
Why You’ll Love This Recipe
- Hearty and satisfying: A classic comfort food with tender beef and potatoes, perfect for a cozy dinner.
- Rich and flavorful: The combination of paprika, caraway seeds, and beef broth creates a deep, savory flavor.
- Easy to make: Requires minimal prep and then simmers gently for 2 hours, filling your kitchen with mouthwatering aromas.
- Versatile: Can be served with boiled potatoes, noodles, or crusty bread.
- Great for meal prep: The dish keeps well in the fridge and tastes even better the next day.
- Perfect for colder weather: A warm, filling meal that’s ideal for winter nights.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs beef stew meat (chuck roast or brisket), cut into cubes
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground caraway seeds (optional)
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 medium potatoes, peeled and diced
- 1 tablespoon tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
directions
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary. Once browned, remove the beef and set it aside.
- Cook the onions and garlic: In the same pot, add the chopped onions and cook for 5–7 minutes, until softened and lightly browned. Add the minced garlic and cook for an additional 1–2 minutes.
- Add spices and tomato paste: Stir in the paprika and caraway seeds (if using), then add the tomato paste. Cook for 2 minutes to bring out the flavors of the spices.
- Simmer the goulash: Return the browned beef to the pot and pour in the beef broth and diced tomatoes. Stir everything together and bring it to a boil.
- Cook low and slow: Reduce the heat to low, cover, and let the goulash simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Add potatoes: About 30 minutes before the goulash is done, add the diced potatoes and continue cooking until they are tender.
- Season and serve: Taste and adjust the seasoning with salt and pepper if necessary. Serve the goulash hot, garnished with freshly chopped parsley. It pairs wonderfully with crusty bread or boiled potatoes.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 6 servings
- Calories: Approximately 380 kcal per serving
Variations
- Spicy Goulash: Add a pinch of chili flakes or hot paprika for a spicy kick.
- Vegetable Add-ins: Add carrots, bell peppers, or celery for more flavor and texture.
- Smoked Meat: Use smoked sausage or smoked beef for a different flavor profile.
- Slow Cooker Version: After browning the beef, add all ingredients to a slow cooker and cook on low for 6–8 hours.
- Wine: Add a splash of red wine for an extra depth of flavor.
- Herb Variations: Add fresh thyme or bay leaves during the simmering process for more aromatic flavors.
- Vegan Option: Replace the beef with hearty vegetables like mushrooms and eggplant, and use vegetable broth for a vegetarian version.
storage/reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, so this dish tastes even better the next day.
Freezing:
This goulash freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove over low heat.
Reheating:
Reheat gently on the stovetop over low heat, adding a little water or broth if it has thickened too much. You can also reheat in the microwave, stirring halfway through.
FAQs
What kind of beef is best for goulash?
Chuck roast or brisket are ideal for goulash because they are tenderized during the slow cooking process and absorb the flavors well.
Can I make this dish ahead of time?
Yes, goulash is a great make-ahead meal. The flavors intensify after a day or two in the fridge.
How do I know when the goulash is done?
The beef should be fork-tender and easily shredded. If it’s not tender enough, continue simmering until it is.
Can I skip the potatoes?
Yes, you can skip the potatoes if you prefer, or replace them with other vegetables like carrots or parsnips for a different texture.
What do I serve with goulash?
Goulash is typically served with crusty bread, boiled potatoes, or egg noodles. You can also serve it with a side of greens or a light salad.
Can I make this dish spicier?
Yes, you can adjust the spiciness by adding chili flakes or using hot paprika instead of sweet paprika.
Can I use a pressure cooker?
Yes, you can cook this goulash in a pressure cooker. After browning the meat, cook the goulash under high pressure for about 35 minutes, then release the pressure naturally.
Can I freeze goulash with potatoes?
Yes, you can freeze the goulash with potatoes, but they may become a little softer when reheated. For better texture, you might want to freeze the goulash and add fresh potatoes when reheating.
How do I store leftover goulash?
Store goulash in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Conclusion
German Goulash is the epitome of comfort food, with tender beef, rich paprika flavors, and hearty potatoes. Whether you’re enjoying it on a cold winter’s day or serving it at a family gathering, this dish is sure to become a favorite. With its ease of preparation and deep, savory flavors, German Goulash is a must-try for any fan of hearty stews or traditional German cuisine.
Pinterest Description:
German Goulash
This hearty and flavorful German goulash is made with tender beef chunks, onions, and paprika, simmered in a rich, savory sauce. It’s the perfect comfort food for colder weather, paired with potatoes or bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: German
Ingredients
- 2 lbs beef stew meat (chuck roast or brisket), cut into cubes
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground caraway seeds (optional)
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 medium potatoes, peeled and diced
- 1 tablespoon tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary. Remove the beef and set it aside.
- In the same pot, add the chopped onions and cook for 5-7 minutes, until softened and lightly browned. Add the minced garlic and cook for another 1-2 minutes.
- Stir in the paprika and caraway seeds (if using), then add the tomato paste and cook for 2 minutes to bring out the flavors.
- Return the browned beef to the pot and pour in the beef broth and diced tomatoes. Stir everything together and bring to a boil.
- Reduce the heat to low, cover, and let the goulash simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
- About 30 minutes before the goulash is done, add the diced potatoes and continue cooking until the potatoes are tender.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Serve the goulash hot, garnished with chopped fresh parsley. It’s excellent with crusty bread or boiled potatoes on the side.
Notes
- For a richer flavor, use beef stock instead of broth.
- You can substitute the caraway seeds with thyme or rosemary for a different flavor profile.
- Goulash can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg