Traditional German Stew: Beef Goulash with Paprika

German-style beef goulash, or Rindergulasch, is a slow-simmered stew of beef, onions, paprika, and a savory, gently thickened gravy. This home-style version uses tender beef chuck and bell peppers; German cooks and families vary the seasoning and vegetables, so it is a dependable traditional direction rather than the only correct one.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
3 large yellow onions, finely chopped, about 4 cups (600 g)
3 garlic cloves (9 g), finely chopped
2 tbsp (16 g) all-purpose flour
2 tbsp (14 g) sweet paprika, preferably Hungarian sweet or German mild paprika
½ tsp (1 g) hot paprika, or use another ½ tsp (1 g) sweet paprika for mild stew
1 tsp (2 g) dried marjoram
1 tsp (2 g) caraway seeds, lightly crushed
2 tbsp (32 g) tomato paste
1 cup (240 ml) dry red wine; replace with 1 cup (240 ml) additional beef broth if preferred
3 cups (710 ml) low-sodium beef broth; use 2 cups (475 ml) if using the wine
2 bay leaves (about 0.2 g)
2 medium red or yellow bell peppers, seeded and cut into ¾-inch (2 cm) pieces, about 2 cups (300 g)
1 tbsp (15 ml) red wine vinegar
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Cut the beef into evenly sized cubes and pat them thoroughly dry with paper towels; dry surfaces brown better than damp ones. Season with the salt and black pepper. Chop the onions and garlic, measure the spices, and cut the peppers so they are ready to add later. This preparation takes about 30 minutes, depending on your knife speed.
Warm the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Brown the beef in three uncrowded batches, turning the cubes so several sides develop a deep brown crust; allow about 4 minutes per batch. Transfer each batch to a plate. If the pot looks dry, add a small splash of oil before the next batch. Avoid piling the meat in: crowded beef releases moisture and steams instead of browning, which means less flavor in the finished gravy.
Reduce the heat to medium-low. Add the onions and cook for 18 minutes, stirring often and scraping up the browned bits. They should become soft and golden, not scorched. Stir in the garlic and tomato paste and cook for about 1 minute. Sprinkle in the flour, sweet paprika, hot paprika, marjoram, and crushed caraway; stir for another minute so the flour and spices coat the onions. Paprika can taste bitter if it burns, so keep the heat moderate and move to the next step promptly.
Pour in the red wine and scrape the base of the pot to loosen any browned fond. Simmer for 3 minutes, stirring, then add the beef and any juices from the plate, the broth, and the bay leaves. Bring the liquid just to a gentle simmer. Cover with the lid slightly ajar and cook over low heat for 75 minutes, stirring every 20 minutes or so. Keep the liquid at a quiet bubble rather than a rolling boil; vigorous boiling can make beef tighten before it becomes tender.
Stir in the bell peppers, cover the pot again, and simmer gently for 20 minutes. The beef should be easy to pierce with a fork, and the peppers should be tender while still holding their shape. If the beef is not tender yet, continue simmering in 10-minute increments; chuck pieces can vary. Check the center of a large beef cube with a food thermometer. USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; this long-braised stew will normally become much hotter as it softens.
Remove the lid and simmer for 5 minutes to reduce the gravy slightly. Stir in the red wine vinegar, remove the bay leaves, and taste. Add salt or pepper if needed. Let the stew stand for 3 minutes before serving, satisfying the rest time for the beef temperature guidance. If the gravy seems too thick, loosen it with a little hot broth; if it is too thin, simmer it uncovered for a few additional minutes.

Tips

Choose chuck or another well-marbled braising cut, and cut it consistently. Lean steak is not a good shortcut here: it can turn dry during the long simmer, while connective tissue in chuck gradually softens and gives the gravy a fuller texture. Trim only large, hard pieces of surface fat, not every small seam.
Use sweet paprika as the main seasoning and add hot paprika cautiously. Paprika freshness makes a noticeable difference, so replace a stale jar if its aroma is faint. If you cannot find German mild paprika, ordinary sweet Hungarian paprika is a suitable stand-in; it may taste a little fruitier. Smoked paprika is not a direct substitute because it gives the stew a pronounced smoky flavor.
For a gluten-free pot, leave out the flour. The onions and long simmer still give the gravy body; if you want it thicker, mix 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water and stir it into the simmering stew near the end. Cook for 1 to 2 minutes until the gravy thickens. Do not add dry cornstarch directly to the pot, or it may form lumps.
Keep the simmer gentle and check the pot periodically. A hard boil, a scorched onion base, or adding the peppers at the beginning can all make the finished texture less pleasant. If preparing ahead, the stew can be cooled and refrigerated, then reheated gently; its flavors often meld further overnight.

Serving Suggestions

Serve the goulash hot in wide bowls, with enough gravy to coat the accompaniment. German-style potato dumplings, boiled potatoes, buttered egg noodles, spaetzle, or a slice of sturdy rye bread are all practical choices for soaking up the sauce. For a lighter plate, serve it with steamed green beans, braised red cabbage, or a crisp cabbage salad. A spoonful of chopped parsley adds color and a fresh note, while a small dollop of sour cream is an optional finishing touch rather than a requirement.

For a family meal, put the stew and sides in separate serving dishes so everyone can choose how much gravy and starch they want. If serving noodles or dumplings, prepare them while the stew finishes rather than leaving them sitting in the pot; they can absorb sauce and become soft. A simple salad with a tart vinaigrette also balances the rich, slowly cooked beef without competing with the paprika.

Variations

For a milder stew, omit the hot paprika and use only sweet paprika. For more heat, add a pinch of cayenne, but do so sparingly because heat builds as the liquid reduces. Caraway is traditional in many Central European preparations but can be assertive; reduce it to ½ tsp (1 g) or leave it out if its flavor is not welcome. The stew will still have plenty of depth from the browned beef, onions, and paprika.

To make the dish without wine, use the listed additional cup of beef broth and keep the red wine vinegar at the end for a little brightness. The result will be less fruity and slightly less complex, but still savory. You can also replace one bell pepper with 1 cup (150 g) sliced mushrooms; add them with the peppers, understanding that they will make the gravy earthier and release some liquid. For a more onion-forward version, use four medium onions, about 4 cups (600 g) total, rather than three large ones. Avoid adding potatoes to this pot unless you want a thicker, starchier stew; serve potatoes alongside instead.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top because the liquid expands as it freezes, and thaw frozen portions overnight in the refrigerator when possible.

Reheat only the portion you plan to serve, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally on the stove and add a splash of broth or water if the gravy has thickened in storage. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; bring stovetop portions to a steady simmer while stirring. Avoid repeatedly cooling and reheating the whole pot, since frequent temperature changes make safe handling harder and can overcook the beef.

Frequently Asked Questions

Can I make German beef goulash a day ahead?
Yes. Cool it promptly in shallow containers and refrigerate it within 2 hours. Reheat gently the next day to 165°F (74°C), stirring occasionally. If the gravy has become very thick, add a little broth. The beef may be even more flavorful after the resting time in the refrigerator, though the peppers will soften slightly.

Why is my beef still tough after simmering?
It may simply need more time. Chuck becomes tender as its connective tissue softens, and the exact time depends on cube size, the cut, and how gently the pot simmers. Keep the stew covered at a low bubble and check every 10 minutes. If the liquid is boiling rapidly, lower the heat; if it is barely warm, raise it enough to maintain a gentle simmer.

Can I cook this stew in a slow cooker?
Yes, but browning the beef and cooking the onions with the spices in a skillet first gives the gravy more depth. Transfer those ingredients to the slow cooker with the wine, broth, and bay leaves. Cook on low until the beef is tender, usually about 7 to 8 hours, then add the peppers for the final hour. Slow cookers vary, so use tenderness and a thermometer rather than time alone as your guide.

What can I use instead of caraway or marjoram?
Both can be omitted if unavailable. Caraway contributes a warm, slightly anise-like note, while marjoram adds a mild herbal aroma. A small amount of dried thyme can stand in for marjoram, but it has a sharper flavor. Do not replace either with a large amount of another spice; the paprika, onions, and beef should remain the main flavors.

How can I fix gravy that is too thin or too salty?
For thin gravy, remove the lid and simmer the stew for a few minutes, stirring so the bottom does not catch, or use the cornstarch slurry described in the tips. If it tastes too salty, add unsalted broth or water a little at a time and serve with plain potatoes, noodles, or bread. Avoid trying to correct excess salt with sugar, which can make the stew taste oddly sweet without removing the salt.

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

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