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Classic German Goulash

Classic German goulash is a rich paprika-onion beef stew simmered low and slow until tender, with gravy that thickens from a flour slurry. Serve it over buttered spaetzle or egg noodles for a hearty, spoon-coating texture.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Lunch
Cuisine: German
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck, cut into 1 1/2-inch cubes
Salt
  • 1.5 tsp salt
Black pepper
  • 0.5 tsp black pepper
Vegetable oil
  • 2 tbsp vegetable oil
Onions
  • 2 lb onions, sliced (about 4 large)
Garlic
  • 3 clove garlic, minced
Sweet paprika
  • 2 tbsp sweet paprika
Hot paprika
  • 1 tsp hot paprika
Caraway seeds
  • 1 tsp caraway seeds
Tomato paste
  • 2 tbsp tomato paste
Red wine vinegar
  • 1 tbsp red wine vinegar
Beef broth
  • 3 cup beef broth
Dried marjoram
  • 1 tsp dried marjoram
Bay leaves
  • 2 bay leaves
Flour slurry
  • 2 tbsp all-purpose flour mixed with 1/4 cup water
Serving base
  • 1 Buttered spaetzle or egg noodles for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef cubes with salt and black pepper. Heat the vegetable oil in a Dutch oven over medium-high heat and brown the beef in batches, so each piece gets deep color before moving on.
Cook the paprika-onion base
  1. Add the sliced onions to the pot and cook for 15-20 minutes until soft and golden. Stir in the minced garlic and cook for 1 minute, stirring until fragrant.
  2. Stir in the sweet paprika, hot paprika, caraway seeds, and tomato paste, and cook for 1 minute. Keep the heat moving so the spices bloom without scorching.
Simmer into tender stew
  1. Add the red wine vinegar, beef broth, dried marjoram, and bay leaves, then return the browned beef to the pot. Cover and simmer for 2 hours, until the beef is tender and the sauce looks dark and cohesive.
Thicken and serve
  1. Stir in the flour slurry (all-purpose flour mixed with water) and simmer for 10 minutes until the gravy thickens. The surface should cling to the beef when you stir and lift.
  2. Remove the bay leaves and serve the goulash over buttered spaetzle or egg noodles. Spoon the thick paprika gravy over the noodles and finish with whatever parsley you like for color.

Notes

For the richest flavor, brown the beef in batches so the pot stays hot and you get color instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or microwave, adding a splash of broth if needed. Freezing is yes—freeze in sealed portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use 2% or leaner beef chuck and reduce the oil slightly during browning.