Fork-tender beef is slow simmered with onions in a rich paprika-infused gravy and served over your choice of Spätzle, German potato or bread dumplings, egg noodles or boiled potatoes. Known as Rindergulasch, it’s German comfort food at its best. This traditional German Goulash recipe is like the way my Mutti and Oma made it and has been a personal favorite ever since I can remember!
I could usually tell when my Mutti was making Rindergulasch by the wonderful aroma that came wafting from our kitchen. Likewise when we went to my Oma and Opa’s house for Sunday dinner the smell was unmistakable as soon as we entered their home. This is a popular dish throughout Germany and can found in virtually every German restaurant. Where I’m from in Baden-Württemberg, German Goulash is most commonly served with Spätzle and where my Mutti is from in Bavaria Kartoffelklöße are traditional. I love it both ways!
German Goulash vs Hungarian Goulash
You might be wondering, what is the difference between German goulash and Hungarian goulash? German Goulash, known as Rindergulasch (“beef goulash”) in German, is comprised of beef and onions that are slow-simmered in a gravy seasoned with paprika, garlic, wine and other seasonings. It is eaten as a sauce, served with German potato or bread dumplings, Spätzle, egg noodles or boiled potatoes. In contrast, Hungarian Goulash is a soup and contains other vegetables like potatoes, carrots and peppers. German Goulash is also typically made with red wine, sometimes with beer (in Bavaria), whereas traditional Hungarian goulash contains neither. Germany also has a soup version called Gulaschsuppe (“goulash soup”), that is similar to Hungarian goulash though the broth often has a thicker consistency, more like a stew.
Variations also exist within Germany, for example in Bavaria beer is sometimes used instead of red wine. Some cooks also like to add a pinch of crushed caraway seeds, though they are more typically not included.
There is also a version of German goulash that includes bell peppers and that version is more commonly differentiated as Rindergulasch mit Paprika (“beef goulash with peppers”). To make this you would simply add a diced red or yellow bell pepper, or combination of both, after you cook the onions and cook the peppers for a few minutes until tender, then proceed with the recipe.
What to Serve with German Goulash
German goulash is traditionally served with one of the following:
- German Potato Dumplings (Kartoffelklöße)
- German Bread Dumplings (Semmelknödel)
- Spätzle
- Boiled potatoes
- Egg noodles
Additional German side dishes that pair nicely with German goulash are German Red Cabbage (Rotkohl), German Cucumber Salad or Creamy German Cucumber Salad. For dessert you can serve some German Apple Cake, Apple Strudel, or something lighter like Rote Grütze drizzled with some homemade German Vanilla Sauce!
Can You Freeze Goulash?
German goulash is a great make-ahead dish because its flavor is even better the next day. It will keep for up to 3 days in the fridge and it also freezes well. Let the goulash cool completely then transfer it to a freezer container and freeze it for up to 3 months. Sauces thickened with cornstarch tend to break down once thawed so you may need to re-thicken it in the same way you did the first time, adding some cornstarch dissolved in a little water and bringing the goulash back to a simmer to thicken.
German Goulash Recipe
Let’s get started!
Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.
Add the onions and cook until golden, 6-8 minutes.
Note: To make Rindergoulasch mit Paprika (German goulash with peppers), add the diced bell peppers now and cook for 4-5 minutes until softened.
Add the garlic and cook for another minute.
Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes.
Add the seasonings and tomato paste. I strongly recommend using quality imported Hungarian paprika, it makes all the difference in flavor.
Return the beef to the skillet and pour in the beef broth.
Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.
Add the cornstarch slurry, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.
Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles.
For more authentic German recipes be sure to try our:
- Rouladen
- Sauerbraten
- Käsespätzle (Cheese Spaetzle)
- Swabian Potato Salad
- Senfbraten (Roast Pork with Mustard Gravy)
- Schnitzel
- Jägerschnitzel
- Currywurst
- Maultaschen
- German Potato Soup
- Frikadellen
- Kartoffelpuffer
- Flädlesuppe (German Pancake Soup)
- Gaisburger Marsch
Authentic German Goulash (Rindergulasch)
Ingredients
- 1 1/2 pounds stewing beef , cut into 1/2 to 1 inch chunks
- 1 tablespoon oil
- 1 large yellow onion (about 400 g) , diced
- 2 cloves garlic , minced
- 1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)
- 3 tablespoons tomato paste
- 3 tablespoons Hungarian paprika
- 1/2 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef broth
- 1 bay leaf
- 2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)
Instructions
- Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth. Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles. See blog post for additional serving recommendations.Makes 4 large or 6 smaller servings.
Notes
Nutrition
Deanna says
So so yummy, not a drop was left after our dinner tonight. Praises from around the table!
Kimberly Killebrew says
Yay! I’m so glad it was a hit, Deanna, thank you!
Mandy Meekan says
This was so delicious! We take turns cooking meals from different countries and I wanted to make this for our German Night because I had it years ago in Germany and loved it. One of our children who is normally very picky ate everything on his plate and even asked for more! We all loved it. Admittedly I made it with store-bought spatzle this time but I promise I will make it from scratch next time using your recipe, lol!
Kimberly Killebrew says
Lol, that’s perfectly okay, Mandy, I’m no stranger to shortcuts either! :) I’m so happy that this was a family hit, thank you for the feedback!
Tanya Hinderman says
This was so delicious and even better than we had in Germany, and that’s saying a lot because I never thought I’d find anything as good. My husband has requested it again and added “make double next time”! He wants leftovers for the next day :) I didn’t make any changes, this recipe is perfect as is.
Kimberly Killebrew says
Thank you both for the compliment, Tanya, I’m thrilled that you guys enjoyed it! <3
Scott Furman says
Very good & similar to what I grew up with, though we salt & pepper the meat then dredge in flour before browning in bacon fat. Skips the need for corn starch and the bacon adds another level of flavor. We also add the diced bacon back into the pot. You’ve inspired us to have this today with Spätzle!
Kimberly @ The Daring Gourmet says
Thank you, Scott. And traditional or not, bacon makes practically anything taste better! :)
Sally Siracusa says
I am making this right now, but I put in way too much Hungarian paprika and it is hot! What can I do? Tastes good otherwise nut us burning my insides.
Kimberly @ The Daring Gourmet says
Hi Sally, yikes! There’s not a whole lot you can do other than dilute the sauce but then you compromise the flavor. For the future though in case you’re not already aware, when a recipe calls for paprika it’s always referring to mild/sweet paprika. The paprika you buy in stores, including Hungarian paprika, will always be mild unless it specifically says “hot”.
Jennifer Shipman says
Thank you for the work and passion to publish fantastic recipes. I live in Rottenburg aN and find your German recipes authentic and your directions are easy to follow. I am preparing to make this recipe for circa 25 people and transport using crockpots to the venue. How many times would you recommend multiplying the recipe? Are there any ingredients you would not or adjust differently? After reading all of the recipe suggestions and side dish recommendations, I think I will make the Gulasch Suppe variation, crusty bread, green salad, and dessert TBD. I am, however, very open to and thankful for suggestions…;). Thank you for any advice you are able to give.
Kimberly @ The Daring Gourmet says
Hi Jennifer, thank you for the compliment, I appreciate it <3 This Rindergulasch serves 4 so to make it for 25 people I would simply multiply all of the ingredients by 6, proceed with it cooking it as instructed, and serve it with one of the recommended sides, Spätzle being the most popular. For convenience you can buy ready made bags of it in any German grocery store and cook them just before serving or cook them in advance and keep them warm in a crockpot. Gulaschsuppe though is really a different recipe entirely.
PAttip says
How much oil do I use? It’s not in the ingredient list I want to make this tonight. Thanks!
Kimberly @ The Daring Gourmet says
Hi PAttip, sorry I didn’t see your comment in time. You need just enough to be able to brown the beef, about a tablespoon.
Maureen Fedor says
Winner, winner German Goulash dinner! My husband, Fritz, and I loved it! Thanks again for wonderful recipe. ❤️
Kimberly @ The Daring Gourmet says
Lol! That’s wonderful, Maureen, I’m so thrilled that you both enjoyed it, thank you!! <3
Steve G says
I have just printed out 3 recipes from this site. I live in Canada. We have a blizzard right now and it is 2 degrees F outside. I was looking for recipes to use up some of my kimchi. I also have an 8 gallon crock of sauerkraut in the back room. After seeing this I will probably be dipping into that instead. I have a huge organic garden and grow authentic Hungarian paprika peppers. I make my own sweet and hot paprika and smoke a portion as well. We raise our own beef and chickens. Any idea what my house is going to smell like later as I cook this up on our wood stove? This will be served over our German butterball potato’s. (our favorite) Let the wind howl and bring on the snow!
Kimberly @ The Daring Gourmet says
We have a ton in common, Steve – everything but the cows :) Well, and the 2 degree temperatures :) Last year we added Guinea fowl to our flock of chickens which has been a lot of fun! I’ve likewise started growing my own Hungarian peppers to turn into powder and will be smoking some with fruit wood this coming season. I also let my jalepenos ripen until they’re dark red and then smoke those and can them in my homemade adobo sauce. Potatoes…I love German butterballs too but even more than those I love the Nicola and Carola varieties from Germany and the Bintje variety from the Netherlands. I’m so glad you’ll be making this Goulash and I hope you enjoy it. Stay safe and warm and happy cooking!
Primrose Bohne says
Delicious. Tried this today – and I live in the Pfalz, with a great Bauerstubbe in the village, noted for their schnitzel and Goulashsuppe. Hartmut has not changed his menu in the almost 14 years we’ve been here. Your recipe rivals his. I added the caraway and Spitz paprika, and we ate it with laugenbrot!
Kimberly @ The Daring Gourmet says
Wonderful, Primrose Bohne! I’m so glad you enjoyed it and appreciate the compliment, thank you! <3
Charlotte Lustig says
I don’t drink or use alcohol for cooking; is there a substitute or additional liquid I can use in place of wine?
Kimberly @ The Daring Gourmet says
Hi Charlotte, it will lack the same depth of flavor but you can simply substitute more beef broth. Happy cooking!
Charlotte Lustig says
Thank you, I will use more beef broth. I am inviting my daughter, daughter-in-law, and two grandsons for dinner Sunday night. I will look for German cucumber salad and crusty bread to go with it!
Kimberly @ The Daring Gourmet says
Hi Charlotte, there are types of cucumber salads that are popular in Germany and they’re both delicious:
Creamy cucumber salad: https://www.daringgourmet.com/creamy-german-cucumber-salad/
And a cucumber salad with an oil/vinegar base: https://www.daringgourmet.com/german-cucumber-salad-gurkensalat/
Charlotte Lustig says
I have found a store with non-alcoholic wines; what type do I want to buy? I’m sure it needs to be a full-bodied wine, but I know nothing about wines.
Kimberly @ The Daring Gourmet says
Hi Charlotte, I only cook with wine, I don’t drink it, so I don’t pretend to know a whole lot about it either beyond what works well in which dishes :) I would go for something like a pinot noir or cabernet saugignon.
Jim D says
I have made this before, very similar, and the Hungarian version. Both delicious. My comment is in regard to your elders in the old country. So fortunate for you to have that as a child and youngster. Truth be told, I enjoy the histories of recipes and your family connections as much as your recipes. We have tried many, many of your dishes over the years. Always excellent. My wife (48 years married) lived in Bern, Swit. back in 1974. I visited her in summer and winter. We travelled all of west. europe. My favorite meals were in germany.
Thank you for your great website. Best, in my opinion
Kimberly @ The Daring Gourmet says
I really appreciate those kind words and the generous compliment, Jim, thank you <3 It means a lot to be able to share the recipes that I love with people like you who appreciate both the food and the sentiments behind it.
I was very fortunate indeed. I didn't move to the U.S. until my mid-20's and just prior to that had the wonderful opportunity of going with my Oma and Opa back to where they were originally from in Breslau, Germany (now Wroclaw, Poland) before they were forced on a train at the close of WWII with nothing but the clothes on their backs and sent to Bavaria to start a new life (and where my mom was born). It was the first time they had been back since the war and it was an emotional time for them. They showed me where they went to school, where they met and where my Opa proposed, where there they went on their walks together, their apartment as a new married couple, etc. I'll forever cherish those memories.
I agree with you about the food. I've been to every Western European country but one (Finland) and I love European food in general, but if I had to pick only one cuisine it would be German. It's home. And that's saying a lot because I LOVE Italian and French! :) Thanks again, Jim. Warmest regards, Kimberly
Michael Watson says
Reading through the recipe, it appears a key step may be missing.
The sentence “Add the seasonings and tomato paste and pour in the beef broth.”
might be better phrased
“Add the tomato paste, seasonings, and beef broth. Stir well. Add beef and any juices from the plate.”
I look forward to trying this recipe soon.
Kimberly @ The Daring Gourmet says
Thanks for catching that, Michael, and I hope you enjoy the goulash. Happy cooking and Guten Appetit! :)
graham says
Trivial Michael
Linda says
Hi there, I was wondering if I can substitute smoked paprika for hungarian paprika. I have both paprika and smoked paprika in my cupboard. Thanks. I love your recipes. I havent tried many yet but I am so thankful to get them. Much appreciated.
Kimberly @ The Daring Gourmet says
Thank you so much, Linda! <3 I wouldn't use smoked paprika in this, it's the wrong flavor profile for German goulash. I would stick with the regular paprika. Happy cooking and I hope you enjoy this!