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Classic German Goulash

Classic German goulash with a thick paprika-onion gravy made by browning beef, simmering until tender, and finishing with a flour slurry. Serve it over buttered spaetzle for tender cubes coated in rich, dark sauce.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: German
Calories: 620
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
Aromatics and spices
  • 2 lb onions Sliced (about 4 large).
  • 3 cloves garlic Minced.
  • 2 tbsp vegetable oil
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika
  • 1 tsp caraway seeds
  • 2 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1 tsp dried marjoram
  • 2 count bay leaves
Broth and thickener
  • 3 cup beef broth
  • 1 tbsp all-purpose flour Mixed with 1/4 cup water (slurry).
  • 0.25 cup water Mixed with all-purpose flour (slurry).
Serving
  • 1 buttered spaetzle or egg noodles

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper, then heat the vegetable oil in a Dutch oven and brown the beef in batches.
  2. Brown the beef until the surfaces are well browned, then transfer to a plate and repeat until all beef is browned.
Cook onions and paprika base
  1. Add the sliced onions to the Dutch oven and cook for 15-20 minutes until soft and golden.
  2. Stir in the minced garlic and cook for 1 minute, just until fragrant.
  3. Stir in the sweet paprika, hot paprika, caraway seeds, and tomato paste, cooking for 1 minute.
Simmer until tender
  1. Pour in the red wine vinegar, then add the beef broth, dried marjoram, bay leaves, and the browned beef.
  2. Cover and simmer for 2 hours, maintaining a steady simmer until the beef is very tender.
Thicken and finish
  1. Remove the bay leaves, then stir in the all-purpose flour slurry (all-purpose flour mixed with water).
  2. Simmer for 10 minutes, stirring occasionally, until the gravy thickens and coats the beef.
  3. Serve the goulash over buttered spaetzle or egg noodles.

Notes

For the richest gravy, don’t crowd the beef when browning—work in batches so it sears instead of steams. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of broth if needed. Freezing is not recommended because the gravy texture can thin after thawing. For a dietary swap, use a gluten-free all-purpose flour blend for the slurry and ensure your noodles are gluten-free.