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Classic German Goulash

Classic German goulash is a hearty paprika-and-onion beef stew simmered until the gravy turns thick and dark. Browned beef, long simmering, and a flour slurry create a spoon-coating sauce served over buttered spaetzle.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Cuisine: German
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Sauté base
  • 2 tbsp vegetable oil
  • 2 lb onions Sliced (about 4 large).
  • 3 cloves garlic Minced.
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika
  • 1 tsp caraway seeds
  • 2 tbsp tomato paste
  • 1 tbsp red wine vinegar
Stew and thickener
  • 3 cup beef broth
  • 1 tsp dried marjoram
  • 2 bay leaves
  • 2 tbsp all-purpose flour Mixed with 1/4 cup water (water not separately listed).
Serving
  • 1 buttered spaetzle or egg noodles For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper, then brown in batches in the vegetable oil over medium-high heat until deeply browned on the outside (about 6-8 minutes per batch). A visible caramelized crust should form before transferring to a plate.
Cook the onion-paprika base
  1. In the same Dutch oven, cook the onions for 15-20 minutes until soft and golden, stirring to prevent burning. Add the minced garlic and cook 1 minute, just until fragrant, with no browning.
  2. Stir in the sweet paprika, hot paprika, caraway seeds, and tomato paste and cook for 1 minute to bloom the spices. The mixture should smell toasty and darken slightly.
Simmer the goulash
  1. Add red wine vinegar, beef broth, dried marjoram, bay leaves, and the browned beef, then stir to coat. Cover and simmer at a gentle bubble for 2 hours, keeping the lid on and stirring occasionally so the beef stays submerged.
Thicken and serve
  1. Remove the lid and stir in the all-purpose flour mixed with water (slurry), then simmer for 10 minutes until the gravy thickens to a spoon-coating consistency. The sauce should look glossy and cling to the beef.
  2. Remove bay leaves and serve the goulash over buttered spaetzle or egg noodles. Finish with any pan sauce from the top of the stew so each serving is well coated.

Notes

Pro tip: keep the simmer gentle after the first 2-hour cook so the beef stays tender and the gravy stays smooth. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stovetop with a splash of broth if needed. Freezing is yes—freeze portions up to 3 months and thaw overnight in the refrigerator. For a lower-carb option, serve over buttered mashed cauliflower instead of spaetzle or egg noodles.