Few dishes represent comfort, warmth, and Old World tradition quite like Classic German Goulash. Deeply savory, richly spiced, and slow-simmered to perfection, this iconic beef stew has been warming kitchens across Central Europe for generations. While goulash is often associated with Hungary, the German version has developed its own identity—less fiery, more deeply savory, and built on layers of onions, paprika, and tender beef.

This traditional German goulash recipe is not rushed food. It’s the kind of meal that fills your home with irresistible aromas, rewards patience, and brings people together around the table. Whether you’re exploring European comfort food or searching for a reliable cold-weather classic, this dish delivers every time.

What Makes German Goulash Different?

Unlike Hungarian goulash, which often leans toward soup-like consistency, German beef goulash is thicker, darker, and more stew-like. The onions are not just an ingredient—they form the backbone of the sauce. Slowly cooked until nearly melting, they create a natural richness without flour or heavy cream.

Paprika remains the star spice, but German goulash uses it more subtly, allowing the beef, onions, and broth to shine. The result is a balanced, deeply comforting paprika beef stew that pairs beautifully with potatoes, noodles, or bread.

Ingredients for Classic German Goulash

Beef chuck or stewing beef, cut into large cubes
Yellow onions, thinly sliced
Garlic cloves, minced
Sweet paprika powder
Smoked paprika (optional but recommended)
Tomato paste
Beef broth
Neutral oil or lard
Caraway seeds (optional, traditional)
Bay leaves
Salt
Black pepper
Marjoram or thyme
Red bell pepper (optional, for sweetness)

Step-by-Step Instructions

Heat oil or lard in a heavy-bottomed pot over medium heat.
Add sliced onions and cook slowly, stirring often, until deeply golden and soft. This step is crucial and should take 20–25 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Remove the pot briefly from heat and add paprika and smoked paprika. Stir quickly to avoid burning.
Return pot to heat and add tomato paste, stirring well.
Add beef cubes, season with salt and pepper, and stir to coat in the onion mixture.
Pour in beef broth until the meat is just covered.
Add bay leaves, marjoram, and optional caraway seeds.
Bring to a gentle simmer, cover partially, and cook on low heat for 1½–2 hours, stirring occasionally.
The goulash is ready when the beef is fork-tender and the sauce thick and glossy. Adjust seasoning before serving.

Tips for the Best German Goulash

Don’t rush the onions – they create the sauce’s body.
Use sweet paprika, not hot, for authentic flavor.
Low and slow cooking guarantees tender beef.
Let the goulash rest for 10–15 minutes before serving—flavors deepen beautifully.

Variations You’ll Love

Beer Goulash: Replace part of the broth with dark German beer.
Pork Goulash: Use pork shoulder instead of beef.
Vegetable Goulash: Add mushrooms, potatoes, and carrots.
Spicy Version: Add a pinch of chili powder or hot paprika.

What to Serve with German Goulash

Traditional pairings include:

Boiled potatoes
Spätzle or egg noodles
Crusty rye bread
Steamed dumplings
Simple cucumber salad

Cultural Background & Fun Facts

German goulash became popular in the 19th century, influenced by Austro-Hungarian cuisine. It was prized as affordable, filling food for families and workers. Even today, it’s a favorite make-ahead dish—many Germans swear it tastes even better the next day.

Why This Recipe Works

This classic German goulash recipe stays true to tradition while remaining approachable for home cooks. It uses simple ingredients, relies on technique rather than shortcuts, and produces consistently rich, satisfying results.

If you’re looking for a hearty European stew that delivers depth, warmth, and timeless comfort, this is it.