Hearty German Goulash Recipe Easy Classic Bavarian Dinner to Savor

Name: Hearty German Goulash Recipe Easy Classic Bavarian Dinner to Savor
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Cuisine: German
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 2 large yellow onions, finely chopped; 3 garlic cloves, minced; 3 tablespoons Hungarian sweet paprika; 1 teaspoon smoked paprika; ½ teaspoon caraway seeds (optional); 3 cups beef broth (low-sodium preferred); 2 tablespoons tomato paste; 2 tablespoons vegetable oil or lard; Salt and freshly ground black pepper, to taste; 2 bay leaves; 1 cup diced potatoes or carrots (optional)

Posted on January 24, 2026

Lucas Edwards

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There’s something about the smell of simmering beef, paprika, and onions that instantly transports me to a cozy Bavarian tavern on a chilly evening. I still remember the first time I tasted this hearty German goulash at a little family-run inn in Munich. It was late autumn, and the streets were dusted with fallen leaves. That rich, smoky stew felt like a warm hug from the inside out. Since then, I’ve made this classic Bavarian dinner recipe over and over—each time tweaking it just a little, but never losing that comforting soul it has.

This Hearty German Goulash recipe isn’t just another stew. It’s a celebration of simple ingredients coming together to create something deeply satisfying. After testing it about 15 times in my kitchen (and burning the bottom once or twice, don’t ask), I’m finally confident to share exactly how you can make this classic Bavarian dinner that’s perfect for those nights when you want something filling and full of flavor.

Why You’ll Love This Recipe

Okay, I need to be honest—this Hearty German Goulash recipe has spoiled me for any other stew. Here’s why I keep coming back to it:

Slow-simmered, melt-in-your-mouth beef: I use chuck roast chunks that turn tender after a couple of hours, soaking up all those paprika and onion flavors. It’s like magic.
Rich, smoky paprika flavor: Not just any paprika—Hungarian sweet paprika plus a touch of smoked paprika takes this goulash from good to unforgettable.
Simple pantry ingredients: You probably have everything already—onions, garlic, beef broth, and the star spices. No hunting around specialty stores.
Comfort food that doubles as a dinner party winner: I’ve served this to friends who normally turn their noses up at “stew.” Everyone asked for seconds.

Whether you’re craving a cozy meal after a long day or want to impress with a classic recipe that’s stood the test of time, this hearty German goulash has your back. It’s the kind of dish that makes your kitchen smell incredible and your belly feel truly satisfied.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of this already, and each one has a purpose that brings the goulash to life.

Beef chuck roast (2 pounds / 900g, cut into 1-inch cubes) — This cut is perfect for slow cooking. It breaks down beautifully, becoming tender without drying out. I always trim the excess fat but leave some for flavor.
Yellow onions (2 large, finely chopped) — Onions build the base flavor. Caramelizing them slowly is worth every extra minute.
Garlic cloves (3, minced) — Adds that cozy, aromatic depth you can’t skip.
Hungarian sweet paprika (3 tablespoons) — The heart of the goulash’s color and flavor. I prefer Piros Arany brand, but any good-quality sweet paprika works.
Smoked paprika (1 teaspoon) — Gives it that subtle smoky note that lifts the dish.
Caraway seeds (½ teaspoon) — Optional but a classic touch that adds a slight earthiness.
Beef broth (3 cups / 720ml) — I use low-sodium to control saltiness, but homemade broth is even better (if you’re fancy).
Tomato paste (2 tablespoons) — Adds a rich umami punch and thickens the sauce.
Vegetable oil or lard (2 tablespoons) — For browning the beef and onions. I’m old school and sometimes use lard just for authenticity.
Salt and freshly ground black pepper — To taste. I start light and adjust later.
Bay leaves (2) — For that subtle herbal background.
Optional: diced potatoes or carrots (1 cup) — If you want to stretch the stew or add body, these are great additions.

Pro tip: If you can’t find Hungarian paprika, a mix of sweet and a hint of cayenne pepper can stand in, but it won’t be quite the same. Also, using fresh garlic versus garlic powder makes a noticeable difference here—trust me, I’ve tried both.

Equipment Needed

You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup, so don’t worry.

Large heavy-bottomed pot or Dutch oven — Mine’s a 5-quart Le Creuset that’s seen better days, but any heavy pan with a lid that retains heat works perfectly.
Sharp chef’s knife and cutting board — For prepping onions, garlic, and beef. I’m not fancy here; just a trusty knife that holds an edge.
Wooden spoon or heat-resistant spatula — For stirring. I’m obsessed with my wooden spoons—they just feel right in hand.
Measuring spoons and cups — I eyeball some things but measure spices to keep the balance right.
Ladle — For serving up all that goodness.

Bonus: If you have a slow cooker, this recipe can be adapted for it. More on that in the tips section.

How to Make It: Step-by-Step

Alright, let’s make this Hearty German Goulash! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Prep your ingredients (10 minutes)
Cut your chuck roast into 1-inch cubes, chop the onions finely, and mince the garlic. Having everything ready makes the cooking flow smoother.
Brown the beef (10 minutes)
Heat 2 tablespoons of oil or lard in your Dutch oven over medium-high heat. Add beef cubes in batches—don’t overcrowd the pan or they’ll steam instead of brown. Brown all sides until a deep golden crust forms. This step locks in flavor. Remove beef and set aside.
Caramelize the onions (15 minutes)
Reduce heat to medium. Add chopped onions to the pot with a pinch of salt. Stir occasionally. Let them cook slowly until soft and golden brown—this deep sweetness is essential. Add minced garlic in the last 2 minutes and cook until fragrant.
Add spices and tomato paste (2 minutes)
Stir in the sweet paprika, smoked paprika, caraway seeds, and tomato paste. Cook for about 2 minutes, stirring constantly, so the spices bloom and the paste loses its raw taste. Your kitchen will smell incredible right now.
Deglaze and combine (3 minutes)
Pour in about ½ cup of beef broth and scrape the bottom of the pot with your wooden spoon to lift all those browned bits. Return the beef along with the rest of the broth and bay leaves.
Simmer low and slow (1.5 to 2 hours)
Bring to a gentle boil, then reduce heat to low and cover. Let it simmer, stirring occasionally, until the beef is tender and the sauce thickens. If you want to add potatoes or carrots, toss them in about 30 minutes before the end of cooking.
Season and finish (5 minutes)
Taste and season with salt and pepper. Remove bay leaves. If the sauce feels too thin, increase heat and simmer uncovered for a few minutes to thicken.
Serve and enjoy!
Ladle the goulash into bowls and serve with buttered egg noodles, crusty bread, or classic German spaetzle.

Quick note: If your sauce looks too oily, skim off some fat at the end with a spoon. Also, don’t rush the simmering—this slow cooking is what makes the beef so tender.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Pat your beef dry before browning. Moisture is enemy number one for a good sear. I use paper towels to blot the cubes; it makes a big difference.
Caramelize those onions low and slow. Don’t rush this step. I’ve burned onions in a hurry before, and it ruins the whole stew.
Spices matter. Fresh paprika tastes way better than old powder. I buy mine in small batches and keep it airtight in the fridge.
Don’t stir too vigorously after adding flour or tomato paste. You want to keep the sauce smooth but not overworked.
Use the toothpick test for doneness. If the beef is fork-tender, you’re golden. I usually poke a piece and if it slides apart easily, it’s ready.
Make it ahead. Goulash tastes even better the next day after flavors meld. I always make it a day ahead if I can.
Slow cooker adaptation: Brown beef and onions first, then dump everything into the slow cooker. Cook on low for 6-8 hours.

Ways to Mix It Up

Once you’ve nailed the basic Hearty German Goulash, here’s where you can get creative. I’ve tried all of these, and they all work.

Spicy Kick Version: Add ½ teaspoon cayenne or hot paprika for a little heat. It’s not traditional Bavarian, but it wakes up the flavors beautifully.
Mushroom Lover’s: Toss in 1 cup sliced cremini or button mushrooms about 20 minutes before the end. They soak up the sauce and add earthiness.
Beer Infused: Replace 1 cup of beef broth with a good lager or dunkel beer. It adds depth and a slightly sweet bitterness that’s fantastic.
Vegetarian Goulash: Swap beef for hearty mushrooms and use vegetable broth. Add a splash of soy sauce or tamari for umami.
Herb Boost: Stir in fresh chopped parsley or marjoram just before serving for brightness.

Pro tip: If you want thicker sauce, mix a teaspoon of cornstarch with cold water and stir it in during the last 5 minutes of cooking. It thickens without changing flavor.

Serving Ideas & Storage

This goulash is great warm or at room temperature. I usually serve it ladled over buttered egg noodles or with a big slice of rustic rye bread to soak up all that sauce. My family’s favorite is with spaetzle—the little German dumplings that are perfect for this dish.

Try pairing it with a crisp German lager or a glass of full-bodied red wine if you’re feeling fancy.

For leftovers, store the goulash in an airtight container in the fridge for up to 4 days. I always reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce.

This recipe freezes beautifully—just portion it into freezer-safe containers and it’ll keep for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat slowly.

Quick serving tip: If your leftovers seem thick or dry, add a little warm broth or water when reheating; it brings back that lovely stew consistency.

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why I feel good about eating this hearty German goulash.

Per Serving (about 1.5 cups)	Amount
Calories	350
Protein	35g
Carbohydrates	12g
Fat	18g
Fiber	2g
Sodium	550mg

With the beef chuck roast, you’re getting a solid protein dose that keeps you full for hours. The paprika spices provide antioxidants and anti-inflammatory benefits, while the onions add prebiotic fiber. Compared to heavier cream-based stews, this goulash feels hearty but not overly rich.

Note: If you add potatoes or carrots, the carb count will be a bit higher. Using low-sodium broth helps control salt intake. For a lighter version, trim excess fat from beef and consider adding more veggies.

Final Thoughts

So that’s my Hearty German Goulash! I know I’ve gone on about it, but when you find a recipe this good, you want to share it with everyone.

This classic Bavarian dinner has become my go-to for cold nights and special gatherings alike. It never lets me down, and honestly, every time I make it, my kitchen smells like a slice of Germany.

Make it your own! Try the variations, swap ingredients based on what you have, add your favorite mix-ins. That’s how the best recipes evolve.

If you make this, I’d love to hear how it turns out! Drop a comment below and let me know what you think. Snap a picture and tag me on Instagram @bavariankitchen—I get genuinely excited seeing your versions.

Got questions? Ask away in the comments. I check them every day and love helping troubleshoot.

Happy cooking! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use stew beef instead of chuck roast?

A: Yep! Stew beef works fine, but it’s often a mix of different cuts and can be less tender. Chuck roast is my fave because it breaks down beautifully during slow cooking, giving you that perfect melt-in-your-mouth texture.

Q: How do I know when the goulash is done?

A: When the beef is fork-tender and the sauce has thickened nicely. I usually poke a piece with a fork or toothpick—it should slide apart easily without resistance. If not, let it simmer a bit longer.

Q: Can I make this in a slow cooker?

A: Absolutely! Brown the beef and onions first for best flavor, then toss everything into the slow cooker. Cook on low for 6-8 hours. The flavors get even better the longer it cooks.

Q: What can I serve with German goulash?

A: Traditional choices are buttered egg noodles, spaetzle, or crusty rye bread. Mashed potatoes or even polenta work great too. Basically, anything that soaks up that delicious sauce.

Q: Can I prepare this ahead of time?

A: Yes! Goulash tastes even better the next day after the flavors meld. Make it a day ahead, store it in the fridge, and gently reheat. It’s perfect for meal prep or when you want to free up dinner time.

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