German Goulash is a slow-simmered beef stew characterized by deep paprika flavor, tender meat, and a sauce built almost entirely from onions rather than flour or cream. While often compared to Hungarian goulash, the German version reflects regional preferences for thicker texture, darker color, and restrained spice levels.

This dish is firmly positioned within Central European comfort food traditions. It is designed for cold weather, long cooking, and generous portions. German goulash is commonly served with potatoes, dumplings, or bread, making it a complete and sustaining meal rather than a light stew.

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Understanding the Difference Between German and Hungarian Goulash

Although both dishes share a name and core ingredients, their preparation differs significantly. Hungarian goulash is traditionally more soup-like, often containing vegetables and broth-forward consistency. German goulash, by contrast, is thicker and more concentrated, relying heavily on onions cooked down into the sauce.

Paprika remains the defining spice in both versions, but German goulash typically uses sweet paprika rather than hot varieties. The result is a deep red-brown stew with balanced warmth rather than heat.

This distinction is essential when preparing an authentic German goulash, as thickening agents such as flour are unnecessary when onions are properly caramelized and reduced.

Ingredients

2 ½ lbs beef chuck, cut into large cubes
2 lbs onions, thinly sliced
3 tbsp vegetable oil or lard
3 tbsp sweet paprika powder
1 tbsp tomato paste
3 cloves garlic, minced
2 cups beef broth
1 tsp caraway seeds (optional)
2 bay leaves
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Heat oil or lard in a heavy-bottomed pot over medium heat.
Add sliced onions and cook slowly for 15–20 minutes until soft and deeply golden. Stir frequently to prevent burning.
Stir in tomato paste and cook for 1 minute to develop flavor.
Remove pot briefly from heat and stir in paprika to prevent bitterness.
Return pot to heat and add beef cubes, stirring to coat evenly.
Add garlic, caraway seeds, bay leaves, salt, and black pepper.
Pour in beef broth until meat is just covered.
Bring to a gentle simmer, then reduce heat to low.
Cover and cook for 2 to 2½ hours, stirring occasionally, until beef is fork-tender.
Adjust seasoning and remove bay leaves before serving.

Texture and Flavor Development

The defining characteristic of German goulash is its sauce. Onions break down during the long cooking process, thickening the stew naturally without starch. The beef becomes tender but remains intact, while paprika provides color and mild warmth rather than spice.

This slow transformation is what separates goulash from faster beef stews. Rushing the onion stage results in a thin or unbalanced sauce, while proper cooking yields depth and cohesion.

Tips for Authentic Results

Use a heavy pot to maintain even heat during long simmering.
Do not brown the beef aggressively; German goulash prioritizes simmering over searing.
Always remove paprika from direct heat before adding liquid to prevent bitterness.
Avoid flour or cornstarch, as they compromise traditional texture.

Variations Found Across Germany

Southern regions may add red wine for depth.
Northern variations sometimes include a splash of vinegar for acidity.
Some households add bell peppers, though this is not universal.
Pork may be substituted for beef in regional adaptations.

German Goulash Recipe

A traditional Central European beef stew made with onions, paprika, and slow-simmered beef for deep, rich flavor.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 6 servings

Course: Dinner

Cuisine: European, German

Calories: 480

Ingredients Equipment Method Notes