Name: German Goulash
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Cuisine: German
Ingredients: 2 pounds beef chuck, cut into bite-size cubes; salt, to taste; black pepper, to taste; 2 tablespoons vegetable oil; 3 large onions, thinly sliced; 2 bell peppers, chopped; 3 garlic cloves, minced; 2 tablespoons paprika; 1 teaspoon caraway seeds; 1 tablespoon tomato paste; 1 cup pomegranate juice; 4 cups beef broth; 1 teaspoon dried marjoram

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I make this German goulash as a rich and comforting beef stew, slow-simmered with onions, paprika, and aromatic spices. The result is a deeply savory dish with tender meat and a flavorful sauce that feels warm and satisfying in every bite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck, cut into bite-size cubes

salt, to taste

black pepper, to taste

2 tablespoons vegetable oil

3 large onions, thinly sliced

2 bell peppers, chopped

3 garlic cloves, minced

2 tablespoons paprika

1 teaspoon caraway seeds

1 tablespoon tomato paste

1 cup pomegranate juice

4 cups beef broth

1 teaspoon dried marjoram

Directions

I start by seasoning the beef cubes with salt and black pepper. Then I heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches until nicely seared on all sides. Once done, I transfer the beef to a plate.

In the same pot, I cook the sliced onions until they become soft and golden. I add the garlic and bell peppers and let them cook for a few minutes until slightly softened.

Next, I stir in the paprika, caraway seeds, and tomato paste, letting them cook briefly to release their flavors. I pour in the pomegranate juice and scrape the bottom of the pot to loosen all the browned bits. I let it simmer until the liquid reduces by about half.

I return the beef to the pot, add the beef broth and marjoram, and bring everything to a gentle simmer. I cover the pot and let it cook on low heat for about 2 to 2 ½ hours, until the beef is very tender.

Before serving, I taste and adjust the seasoning with more salt and pepper if needed. I serve it hot with bread, noodles, or any side I like.

Servings and timing

I prepare this dish in about 25 minutes, and the cooking time takes around 2 hours and 45 minutes, making the total time approximately 3 hours and 10 minutes. This recipe gives me about 6 servings, with each portion around 610 kcal.

Variations

I sometimes switch things up by adding potatoes directly into the stew for a more filling one-pot meal. Other times, I replace pomegranate juice with red wine for a deeper, more traditional flavor. If I want a slightly spicier version, I add a pinch of hot paprika. I also like experimenting with different herbs like thyme instead of marjoram for a subtle twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to keep it longer, I freeze it for up to 3 months. To reheat, I warm it gently on the stove over low heat, adding a splash of broth if the sauce has thickened too much. I find that the flavors become even better the next day.

FAQs

Can I use a different cut of beef?

I sometimes use other cuts like stewing beef or brisket, but I find beef chuck works best because it becomes very tender during slow cooking.

Can I make this in a slow cooker?

I can transfer everything to a slow cooker after browning the meat and cook it on low for 6–8 hours for similar results.

What can I serve with German goulash?

I usually serve it with crusty bread, egg noodles, or even mashed potatoes to soak up the sauce.

Is paprika essential in this recipe?

I always include paprika because it gives the goulash its signature flavor and color. It’s one of the most important ingredients.

Can I make this ahead of time?

I often make it a day in advance because the flavors deepen overnight, making it even more delicious.

Conclusion

I find this German goulash to be the perfect comfort food when I want something hearty, flavorful, and satisfying. The slow cooking process rewards me with tender beef and a rich sauce that feels truly homemade. It’s a dish I keep coming back to whenever I want a warm and cozy meal.

📖 Recipe:

German Goulash

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Author: Cheryl
Total Time: 3 hours 10 minutes
Yield: 6 servings
Diet: Halal

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Description

A rich and comforting German goulash made with tender slow-simmered beef, onions, paprika, and aromatic spices in a deeply savory sauce.

Instructions

Season the beef cubes with salt and black pepper.
Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches until seared on all sides. Transfer to a plate.
In the same pot, cook the onions until soft and golden.
Add garlic and bell peppers and cook for a few minutes until slightly softened.
Stir in paprika, caraway seeds, and tomato paste, cooking briefly to release flavors.
Pour in pomegranate juice and scrape the bottom of the pot to loosen browned bits. Simmer until reduced by half.
Return the beef to the pot, add beef broth and marjoram, and bring to a gentle simmer.
Cover and cook on low heat for 2 to 2 ½ hours until beef is very tender.
Taste and adjust seasoning with salt and pepper before serving.