Description
Warm up with Authentic German Goulash—tender beef chuck simmered low and slow in a rich sweet-and-smoked paprika gravy with onions, bell pepper, and potato. Cozy, hearty, and perfect over spaetzle or egg noodles with a cool dollop of sour cream.
Ingredients
2 1/2 lbs beef chuck, cut into 1 1/2-inch chunks
3 large yellow onions, sliced
1 red bell pepper, chopped
1 large russet potato, peeled and diced
4 tbsp lard or vegetable oil
2 tbsp tomato paste
4 tbsp sweet paprika
2 tbsp smoked paprika
1 tbsp caraway seeds
1 tbsp dried marjoram
2 bay leaves
4 cups beef broth
1/4 cup red wine vinegar (or apple cider vinegar)
2 tsp kosher salt, plus more to taste
1 tsp black pepper, plus more to taste
Fresh parsley, chopped (for garnish)
Sour cream or crème fraîche (for serving)
Cooked egg noodles or spaetzle (for serving)
Instructions
1. Pat beef dry. Heat lard/oil in a large heavy pot over medium-high heat. Season beef lightly with salt and pepper and brown in batches; transfer to a plate.
2. Reduce heat to medium. Add onions and cook, stirring often, until deeply golden and very soft (10–15 minutes).
3. Stir in tomato paste; cook 1 minute. Add sweet paprika, smoked paprika, caraway seeds, and marjoram; stir constantly for 30–60 seconds (don’t let paprika burn).
4. Pour in vinegar and scrape up browned bits from the bottom of the pot.
5. Return beef to the pot. Add bell pepper, potato, bay leaves, and beef broth. Bring to a gentle simmer.
6. Cover and simmer on low 2 to 2 1/2 hours, stirring occasionally, until beef is fork-tender and gravy is rich.
7. Uncover for the last 15–20 minutes if you’d like a thicker gravy. Remove bay leaves.
8. Taste and adjust salt and pepper. Serve over spaetzle or egg noodles, top with sour cream, and sprinkle with fresh parsley.
Notes
Make-ahead: This goulash tastes even better the next day—cool and refrigerate overnight, then reheat gently.
Thicker gravy: Simmer uncovered at the end until it reaches your preferred consistency.
Substitutions: Use vegetable oil instead of lard; swap apple cider vinegar for red wine vinegar; use plain Greek yogurt instead of sour cream.
Serving ideas: Spaetzle, egg noodles, mashed potatoes, or crusty bread.
Storage: Refrigerate up to 4 days; freeze up to 3 months in airtight containers.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 125mg