German Goulash – A Classic Comfort Dish

There’s nothing quite like a steaming bowl of German goulash on a cold day. The rich, hearty flavors of slow-simmered beef, onions, and spices create a dish that is both comforting and deeply satisfying. This traditional recipe brings out the best in simple ingredients, resulting in a flavorful, tender stew that pairs perfectly with Spätzle, potato dumplings, or crusty bread.

The Essence of German Goulash

German goulash is known for its deep, savory taste, achieved by slow-cooking beef in a rich sauce made from broth, onions, and paprika. Unlike Hungarian goulash, which is often thinner and more soup-like, the German version has a thicker consistency and a more pronounced onion flavor. This version is gently spiced with Hungarian paprika, marjoram, and a touch of black pepper, creating a warm, aromatic dish that is both simple and sophisticated.

The key to a perfect goulash lies in the slow cooking process. As the beef simmers, it absorbs the flavors of the broth and spices, becoming incredibly tender. The sauce thickens into a silky, flavorful coating that clings to every bite.

A Meal for Any Occasion

German goulash is incredibly versatile. It’s a fantastic make-ahead meal that tastes even better the next day as the flavors continue to develop. Whether you’re preparing it for a family dinner, a cozy night in, or a festive gathering, this dish is sure to be a hit. Serve it over traditional German sides like Spätzle, potato dumplings, or egg noodles to complete the experience

Ingredients for German Goulash

To create an authentic and flavorful German goulash, you’ll need a selection of high-quality ingredients that work together to develop its rich taste and hearty texture.

Main Ingredients:

• 1 1/2 pounds stewing beef – Choose well-marbled beef, cut into 1/2 to 1-inch chunks. The slow cooking process ensures tender, flavorful meat.
• 1 tablespoon oil – A neutral oil like vegetable or sunflower oil works best for browning the beef.
• 1 large yellow onion (about 400 g), diced – Onions are a crucial component, adding depth and natural sweetness to the dish.
• 2 cloves garlic, minced – Garlic enhances the savory flavors and balances the richness of the beef.
• 1 cup grape juice (or another dark fruit juice) – This provides a subtle sweetness and depth of flavor, replacing the traditional use of red wine.
• 3 tablespoons tomato paste – Intensifies the umami taste and helps create a thicker sauce.
• 3 tablespoons Hungarian paprika – The signature spice of goulash, giving it a deep red color and warm, slightly smoky flavor.
• 1/2 teaspoon dried marjoram – A mild herb that complements the paprika and enhances the overall aroma.
• 1 teaspoon salt – Adjust to taste as the dish simmers.
• 1/2 teaspoon freshly ground black pepper – Adds a gentle heat and balances the flavors.
• 2 cups beef broth – A rich broth serves as the base of the sauce, infusing the beef with deep umami notes.
• 1 bay leaf – Adds an earthy aroma and enhances the slow-cooked flavors.
• 2 teaspoons cornstarch dissolved in 2 tablespoons water – Helps to thicken the sauce, making it velvety and rich. You can adjust the quantity depending on your preferred consistency.

How to Make German Goulash

This classic recipe requires slow simmering to allow the flavors to develop fully. Follow these simple steps for a perfectly tender and rich goulash.

Step 1: Brown the Beef

Heat the oil in a deep, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the beef chunks in a single layer, searing them on all sides until browned. This step is crucial for developing deep, meaty flavors. Once browned, transfer the beef to a plate and set it aside.

Step 2: Cook the Onions and Garlic

In the same pot, reduce the heat to medium and add the diced onions. Cook them for about 6-8 minutes until they turn soft and golden brown, stirring occasionally to prevent burning. Add the minced garlic and sauté for another minute until fragrant.

Step 3: Deglaze the Pan

Pour in the grape juice, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat and let it simmer until it reduces by about half. This step enhances the sauce’s depth and balances the flavors with a touch of sweetness.

Step 4: Add Seasonings and Tomato Paste

Stir in the tomato paste, Hungarian paprika, dried marjoram, salt, and black pepper. Mix well to coat the onions and garlic, allowing the spices to release their full aroma.

Step 5: Simmer the Goulash

Return the seared beef to the pot, then pour in the beef broth. Add the bay leaf and stir everything together. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally.

Step 6: Thicken the Sauce

After the beef has become tender, mix the cornstarch with water and slowly stir it into the goulash. Keep stirring to prevent lumps from forming. Let the sauce simmer for another 1-2 minutes until it thickens to the desired consistency.

Step 7: Final Adjustments and Serving

Taste the goulash and adjust the seasoning if needed. Remove the bay leaf before serving. Pair it with Spätzle, German potato dumplings, boiled potatoes, or egg noodles for a complete meal

How Long to Cook German Goulash

The cooking time for German goulash is crucial in achieving tender meat and a well-developed sauce. Since the beef is slow-cooked, patience is key. Below are general guidelines for the perfect cooking times:

• Simmering Time: The beef should be simmered for at least 1 hour on low heat. This allows the flavors to meld while breaking down the connective tissues in the meat, making it fork-tender.
• Checking for Doneness: The beef is ready when it is easily pierced with a fork and has a melt-in-your-mouth texture. If it’s still tough, let it simmer for an additional 15-20 minutes, checking frequently.
• Thickening the Sauce: After adding the cornstarch mixture, allow the goulash to cook for an extra 1-2 minutes to achieve the right consistency.

If you prefer an extra tender texture, you can extend the cooking time to 1 hour and 30 minutes on very low heat. This results in a richer, more concentrated sauce and softer beef.

How to Store Leftover German Goulash

Goulash is one of those dishes that tastes even better the next day as the flavors deepen. If you have leftovers, follow these storage tips:

Refrigerating Leftovers:

• Let the goulash cool to room temperature before storing it.
• Transfer it to an airtight container and refrigerate for up to 3 days.
• Reheat it on the stovetop over low heat, adding a splash of beef broth if needed to loosen the sauce.

Freezing for Later:

• Goulash freezes well and can be stored for up to 3 months.
• Place cooled goulash in an airtight, freezer-safe container or zip-top bags.
• To reheat, thaw overnight in the refrigerator and warm on the stovetop over low heat.

Tip: If freezing, leave out the cornstarch mixture and add it after reheating for the best texture.

Tips for Perfect German Goulash

Achieving the perfect goulash is all about layering flavors and slow cooking. Here are some expert tips to ensure success:

1. Choose the Right Cut of Beef

• Use stewing beef with some marbling, such as chuck roast or beef shank. These cuts become tender and flavorful with slow cooking.
• Avoid lean cuts like sirloin, which may become dry and tough.

2. Don’t Rush the Browning Process

• Searing the beef creates a deep, rich flavor base for the sauce.
• Brown the beef in batches to prevent overcrowding, which can cause steaming instead of proper searing.

3. Use High-Quality Paprika

• Hungarian paprika is the key spice in goulash and comes in different varieties: sweet, hot, or smoked.
• For a balanced taste, use sweet Hungarian paprika, and adjust the spiciness to your preference.

4. Adjust the Thickness of the Sauce

• If the sauce is too thin, add a little more cornstarch slurry and let it simmer for a few extra minutes.
• If it’s too thick, stir in extra beef broth or water to reach the desired consistency.

5. Serve with Traditional German Sides

• Goulash pairs best with classic German accompaniments such as:
  • Spätzle (soft egg noodles)
  • German potato dumplings (Kartoffelklöße)
  • Boiled potatoes
  • German bread dumplings (Semmelknödel)

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Frequently Asked Questions About German Goulash

1. What is the difference between German goulash and Hungarian goulash?

German goulash and Hungarian goulash share similarities, but they have key differences. Hungarian goulash is often a thinner, more soup-like dish, traditionally made with beef, potatoes, and lots of paprika. It is typically served as a standalone soup. On the other hand, German goulash is thicker, richer, and usually served over Spätzle, dumplings, or potatoes. The German version also tends to have a more onion-forward flavor and uses a cornstarch slurry to achieve a velvety sauce.

2. Can I make this goulash in a slow cooker?

Yes, you can make German goulash in a slow cooker for even more tender beef and convenience. Here’s how:

• Brown the beef and onions in a pan as usual, then transfer everything to a slow cooker.
• Add the remaining ingredients (except cornstarch) and cook on low for 6-8 hours or high for 4-5 hours.
• In the last 30 minutes, mix the cornstarch slurry and stir it in to thicken the sauce.
• Let it cook for another 10-15 minutes until thickened.

Slow-cooked goulash enhances the flavors even further, making it a great option for meal prepping or busy days.

3. Can I use a different type of meat instead of beef?

Yes! While beef is traditional, you can substitute with other meats:

• Pork shoulder or pork stew meat – This gives a slightly sweeter and softer texture.
• Chicken thighs – For a lighter version, but it won’t have the same deep flavor as beef.
• Venison or lamb – These meats work well if you want a more gamey, robust flavor.

If using a different meat, adjust the cooking time accordingly. Chicken will cook faster (about 40-50 minutes), while pork or lamb will need similar cooking times as beef.

4. How can I make my goulash spicier?

If you enjoy a spicier goulash, you can add the following ingredients:

• Hot Hungarian paprika – Swap some of the sweet paprika for the hot variety.
• Crushed red pepper flakes – Add 1/4 to 1/2 teaspoon for extra heat.
• Fresh or dried chili peppers – Mince a small chili and add it during cooking