Description

This traditional German goulash is a hearty, slow-simmered stew made with beef, onions, and a rich paprika-based gravy. Authentic and comforting, it’s a beloved recipe across German households.

Ingredients

2 lbs beef chuck, cut into 1 1/2-inch cubes

2 tbsp vegetable oil

3 large onions, finely chopped

3 cloves garlic, minced

1 tbsp tomato paste

2 tbsp sweet paprika

1/2 tsp hot paprika (optional)

1/2 tsp caraway seeds (optional, but traditional)

1 tsp salt

1/2 tsp black pepper

2 cups beef broth

1/2 cup red wine (or more broth)

1 bay leaf

Chopped parsley for garnish (optional)

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Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches. Remove and set aside.

2. In the same pot, add onions and cook 10–15 minutes until golden and soft. Add garlic and tomato paste; cook 1 minute.

3. Stir in both paprikas, caraway seeds, salt, and pepper. Cook for 30 seconds.

4. Return beef to the pot. Add broth, wine, and bay leaf. Stir to combine.

5. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.

6. Taste and adjust seasoning. Remove bay leaf.

7. Serve hot over egg noodles, mashed potatoes, or spaetzle. Garnish with parsley if desired.

Notes

For richer flavor, make a day ahead and reheat—flavors deepen overnight.

If you don’t have wine, use all broth and a splash of vinegar for brightness.

You can substitute pork or game meat in regional versions.