Goulash has so many variations that the lines that distinguish one kind from another are often blurred. American goulash is heavy on tomatoes and often uses ground beef. German goulash, on the other hand, is predominantly all about big chunks of meat, cut about 1 ½ inches big, and uses just a little bit of tomatoes in the form of tomato paste.
A typical German goulash uses roughly a one to one ratio of beef and chopped onions. Worried that the stew will be too onion-y? Don’t be! By the time cooking is done most of the onions will disintegrate and dissolve, leaving behind only liquid and loads of aromatic flavor. The beef is not seared prior to braising. Instead, it’s cooked in beef broth together with caramelized onions, a touch of tomato paste and spices: paprika, bay leaves, marjoram, caraway seeds and pepper. Dry German wine is often added for additional flavor and acidity, but a few tablespoons of red wine vinegar are just as common.
Beef broth plays an important role in making of German goulash. Not only does it add liquid to beef goulash but also brings a lot of flavor. That’s why you will find many German goulash recipes calling for what can be translated as ‘strong beef broth’ – thick, intensely flavored and insanely delicious. But don’t worry, any beef stock will do. I like to use good quality beef bouillon cubes to make beef broth, with a few extra cubes thrown in for stronger flavor. If you can make your own beef broth, do it. There is nothing like homemade broth made with beef bones slowly simmered in water with veggies and spices for several hours, similar to the one used to make pho soup.
Many modern goulash recipes in Germany tend to use a ‘Saucenbinder’, or a sauce thickener. In the classic recipe this is unnecessary as the goulash will thicken plenty on its own if you let it cook uncovered, or partially covered, for a certain amount of time. This will allow the dish to taste rich, flavorful and tasty but without the added calories and the heaviness after you devour a bowl of this goodness. This dish is a great example of soul food that does not leave you feeling guilty. Not unless you pair it with a big bowl of noodles or pasta. It would be a shame though if you don’t as the two go so well together.
Ingredients
- 2 lbs yellow onions (about 6-8 medium onions)
- 50 g clarified butter (regular butter will work as well)
- 2 lbs lean beef (veal or trimmed chuck is best)
- 3 cloves garlic
- 1 tsp caraway seeds
- 2 tsp dried marjoram
- 2 Tbsp sweet paprika
- 2 Tbsp tomato paste
- 3 Tbsp red wine vinegar
- 1 3/4 cup beef broth
- 2 bay leaves
- 1 tsp kosher salt (plus more to taste)
- 1/4 tsp ground black pepper (plus more to taste)
Instructions
- Preheat the oven to 350F if cooking in the oven as opposed to on the stove top.
- Peel and chop the onions very finely. Set aside.
- Heat the butter in a roasting pan over medium heat. Add the onions and cook, stirring frequently, until golden brown, about 30 minutes.
- In the meantime, trim the beef of any fat and sinew, then cut the beef into about 1" - 1 1/2" pieces. Set aside.
- Peel the garlic, chop, add caraway seeds and mince together with a knife.
- Once the onions are ready, add the beef broth, red wine vinegar, paprika and the meat together with the bay leaves, garlic, caraway seeds, marjoram, and tomato paste. Mix and bring to gentle simmer. Turn the heat down to low, cover and let simmer on the stove top (or in the oven at 350F) until the onions have mostly disintegrated and the beef is tender, about 90 minutes to 2 hours. For a thicker consistency, cook uncovered or partially covered after 1 hour while frequently checking on the progress. Once the goulash is thick enough for your taste, cover and continue cooking until done.
- Season the goulash with salt and pepper, remove the bay leaves and serve while hot.
Nutrition
Charlotte
I adjusted this to finish off cooking in my slow cooker. I browned the beef first, added to slow cooker. Then cooked the onions in butter until soft then added that to slow cooker. Then cooked off the tomato paste with the spices and garlic until fragrant, added to slow cooker. Deglazed then pan I had been using with a bit off the beef stock then added that alongside the rest of the broth, vinegar and Bay leaves. Cook low and slow for 6-8 hours. It’s perfect! My German partner loves it and says the best he has ever had.
Thanks from New Zealand!
David
I rarely comment on these blogs but I have to say that this is a terrific recipe. I used my instapot and the result was great. It lasted two days in my home and I live alone. You could drink the sauce!
Maria
I’ve made this goulash a few times, mostly for my brother who lived in Frankfurt in the 80s. He says it’s pretty authentic and loves it! He eats every last morsel and keeps requesting for it at every family gathering. Thanks for a great recipe.
victor
You are very welcome. Happy cooking!
Jmgraf
Is there cooking instructions for this recipe geared toward instapot/crockpot? I’m new to this whole craze (and cooking haha)
victor
I have no idea how well this recipe will fare in a pressure cooker. In a slow cooker, 6 hours on low or 3-4 hours on high should produce good results. But I’d need to test to be sure.
Jackie Isamay
Just fed my son & DIL and they loved it. I added 1/2 tablespoon paprika more, and a heaping teaspoon of cayenne, but evened that out with another 2 tbsp of tomato paste. Delicious!
victor
Glad to hear that. Thank you for the feedback.
Krissi
Victor, thank you so much for the perfect cold weather comfort food. I love the onion to meat ratio and will definitely put this in my rotation. Served with kluski noodles and onions with peppers. Your pictures are beautiful, and dead on!
victor
Thank you for the kind words, Krissi. Glad to hear that you liked my recipe.
Heinz
This a very good recipe. I used to make goulash with my German mother. She added whole peeled carrots the last 45 minutes of cooking. You’re right about tje any different variations of the recipe. It has almost as many as real German potato salad; depending on your region. We’re from Hessen. Thanks for sharing, so many recipes are not even close to classic German goulash.
victor
You are very welcome. Thank you for your feedback. I spent a year in Duesseldorf back in the day and like to make dishes that I tried there.
Scott
The instructions do not mention when to add the paprika or red wine vinegar. I assumed it was with everything else after browning the onions. Results are in the oven. Looking forward to enjoying!
victor
Thanks for pointing that out. Fixed. Enjoy the goulash!
Scott
Viktor, this recipe has become a staple in my household. Often requested when the weather turns colder on a weekend for tasty leftovers all week. Thanks for sharing!
victor
You are very welcome, Scott. Glad you enjoyed it.
Michael
I could eat goulash every day. In Germany every other small local restaurant you can get goulash soup for lunch. Some nice French Bread, or garlic bread for dipping, completes the high.
I add, lots of red peppers, fried like the onions, and coriander, Dijon,
red wine and balsamic.
perfect for a high protein or keto diet.
Guten Appetit
victor
Thanks for the input, Michael. I will try your idea with lots of peppers.
Helga
Goulash is one of my favorite winter time meals. Your recipe is similar to the one I got from my Aunt who lives in Germany. Beautiful pictures.
victor
Thank you for the compliment. I agree, if you want warm, comforting food on a cold day, goulash is a great choice.
Vivian
This goulash turned out great! Thanks for the recipe. I was a little concerned about the amount of onions but the goulash tasted great in the end. I am going to make it again for sure.