German Beef Goulash Stew with Paprika, Onion & Caraway

German beef goulash is a slow-simmered stew of tender beef and plenty of onions, seasoned with paprika and often caraway. This version builds a rich, gently tangy gravy without flour, and is served hot with potatoes, noodles, or bread; German households and regions have their own variations.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) chunks
1½ lb (680 g) yellow onions, thinly sliced
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 tbsp (15 g) tomato paste
3 tbsp (21 g) sweet paprika
1 tsp (2 g) hot paprika, or use another 1 tsp (2 g) sweet paprika for a milder stew
1 tsp (2 g) caraway seeds, lightly crushed
1 tsp (1 g) dried marjoram
2 garlic cloves (about 6 g), finely chopped
3 cups (710 ml) low-sodium beef broth
1 tbsp (15 ml) red wine vinegar
1 bay leaf
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (8 g) chopped parsley, for serving

Instructions

Prepare the ingredients. Pat the beef dry with paper towels; this helps it brown instead of steam. Trim away very large pieces of hard fat, but leave a little marbling for flavor. Slice the onions thinly, chop the garlic, and lightly crush the caraway seeds with the flat side of a knife or a mortar and pestle. Have the broth measured before you start cooking.
Brown the beef in batches, about 18 minutes. Set a heavy Dutch oven or other large, lidded pot over medium-high heat. Add the oil. When it is hot, arrange some beef in a single layer, leaving space around the pieces. Brown on several sides, turning as needed, then transfer to a plate. Repeat with the remaining beef. Avoid crowding the pot; if the meat releases liquid, let it cook off before expecting a good sear. The browned bits left on the bottom will flavor the gravy.
Soften the onions, about 12 minutes. Reduce the heat to medium and add the sliced onions to the pot. Stir often, scraping up browned bits, until the onions are soft and golden in places. They do not need to be deeply browned all over. If the pot looks dry or the onions begin to stick, add a tablespoon of water and keep stirring.
Add the seasonings, about 5 minutes. Stir in the tomato paste, sweet paprika, hot paprika, caraway, marjoram, garlic, salt, and black pepper. Cook for about 1 minute, stirring constantly so the paprika does not scorch. Pour in a splash of broth and scrape the pot thoroughly; add the rest of the broth, vinegar, and bay leaf. Return the beef and any juices on the plate to the pot. The liquid should come partway up the meat, not necessarily cover it completely.
Simmer until tender, about 2 hours 15 minutes. Bring the liquid just to a gentle simmer, then lower the heat and cover the pot, leaving the lid slightly ajar if steam is trapped. Keep the stew at a quiet bubble rather than a hard boil. Stir every 30 minutes or so, checking that nothing is catching on the bottom. If the liquid drops well below the beef before it is tender, add a little hot water or broth. Start checking after 1 hour 45 minutes; the beef is ready when a fork slips in easily and the chunks are tender, not merely cooked through.
Check doneness and finish. Use a food thermometer to check a large piece of beef. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; this stew cooks well beyond that point for tenderness. Remove the bay leaf, taste the gravy, and add salt, pepper, or a small splash of vinegar if it needs balance. Let the stew stand for 10 minutes, then sprinkle with parsley and serve.

Tips

Choose a braising cut. Chuck is a practical choice because its connective tissue softens during a long, moist cook. Stew meat can also work, but pieces may come from different cuts and finish at different times, so judge tenderness rather than relying only on the clock.
Keep paprika from burning. Paprika can turn bitter if it fries too long over high heat. Lower the burner before adding it, stir it briefly into the onions, and add broth promptly to stop the cooking.
Let the onions thicken the gravy. The sliced onions soften and break down during the simmer, providing body without flour. For a thicker sauce, uncover the pot for the final 15 to 20 minutes, keeping the heat low and stirring more often; avoid reducing it so far that the beef dries out.
Adjust heat and source ingredients sensibly. Sweet paprika gives the characteristic warm, rounded flavor; hot paprika adds a noticeable kick. If caraway is unavailable, omit it rather than substituting cumin, which gives the stew a distinctly different flavor. Red wine vinegar supplies a little acidity; cider vinegar can stand in, though it tastes fruitier.

Serving Suggestions

Serve the goulash in warm bowls with boiled or mashed potatoes, buttered egg noodles, spaetzle, or crusty bread for catching the gravy. Those are all useful accompaniments, and there is no single required side. A simple green salad or steamed green beans adds a fresh contrast to the rich sauce. Offer extra parsley at the table, and let each person season their portion with a little more pepper if desired.

If you are serving a group, keep the stew covered over very low heat while the side dish finishes, stirring occasionally. If it thickens while it waits, loosen it with a small splash of hot broth or water. The gravy should coat the beef and sides rather than set into a paste. For a fuller meal, add a crisp salad and bread; for a heartier plate, choose potatoes or noodles and keep the garnish simple.

Variations

Milder or hotter: For a mild family-style stew, leave out the hot paprika and use 4 tablespoons total sweet paprika. For a hotter version, increase the hot paprika gradually, tasting the finished gravy before adding more. Paprika strength varies by type and freshness, so adding extra at the beginning can make the result harder to control.

With bell pepper: Add one sliced red bell pepper (about 150 g) to the pot with the onions. It softens into the gravy and adds sweetness, making the stew a little less onion-forward. This is a useful variation, rather than a required ingredient in this recipe.

With wine: Replace ½ cup (120 ml) of the broth with dry red wine. Add it after the tomato paste and spices, scrape up the browned bits, and simmer for a minute before adding the remaining broth. The wine gives the gravy a deeper, more rounded flavor; use broth alone if you prefer not to cook with wine.

For a thicker, smoother sauce: When the beef is tender, lift out a few onion-rich spoonfuls of gravy, blend them carefully until smooth, and stir them back into the pot. Take care with hot liquid and do not fill a blender more than halfway. This keeps the stew flour-free while giving the sauce a silkier texture.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow, covered containers so they cool promptly. The stew keeps for 3 to 4 days in the refrigerator. Its flavor often seems more developed the next day, as the paprika and onion gravy settle together. Keep any noodles, potatoes, or other sides separate when possible so they do not absorb all the sauce during storage.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion, label the container with the date, and thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring occasionally and adding broth or water if needed. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat individual portions in a covered microwave-safe bowl, stirring partway through and checking the temperature in more than one spot.

Frequently Asked Questions

What cut of beef is best for German beef goulash?

Boneless chuck is dependable because it has enough connective tissue and marbling to become tender during a slow simmer. Beef labeled for stew is convenient, too, though the pieces can vary in size and cut. Cut the beef into even chunks and check tenderness near the end; if it is still chewy, it needs more gentle cooking, not a higher flame.

Can I make this goulash ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat it gently to 165°F (74°C) before serving. If making it a day ahead, wait to add parsley until serving. The gravy may thicken in the refrigerator, so stir in a little broth or water as it warms.

Why is my beef still tough after simmering?

Beef can be safely cooked yet remain tough until its connective tissue has had enough time to soften. Keep the pot at a gentle simmer and continue cooking, covered, in 15- to 20-minute intervals. A rolling boil can make the meat cook unevenly and the liquid evaporate too quickly, so turn the heat down rather than boiling harder.

Can I make this recipe in a slow cooker?

Yes, but browning the beef and softening the onions on the stove first adds useful flavor. Transfer them to the slow cooker with the other ingredients and cook on low until the beef is fork-tender, generally about 7 to 8 hours, or on high for about 4 to 5 hours. Slow cookers vary, so check the beef and use a thermometer; do not use the clock alone to judge doneness.

Is German goulash the same as Hungarian goulash?

They are related dishes, but recipes vary across Central Europe and between households. Both commonly use beef and paprika, while seasoning, proportions, and accompaniments differ. This recipe is a German-style beef stew with a substantial onion gravy, caraway, and marjoram; it is not intended to represent every regional or family version.

Can I leave out the caraway?

Yes. Caraway adds a distinctive warm, lightly anise-like note, but the stew will still work without it. If you do not have it, simply omit it; cumin is not a close flavor match and will shift the dish in another direction. Taste the gravy near the end and adjust salt, pepper, and vinegar instead.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).