Traditional Authentic German Goulash Recipe (Gulaschsuppe)
This recipe for German goulash features spoonfuls of rich tender beef in a flavorful rich broth!
This hearty comfort food is a classic German dish that relies heavily on original flavor from the onion and beef base. The flavor develops slowly on its own as it simmers in its juices. This creates an inviting and capturing fragrance with rich flavor sure to bring the family together around the dinner table!
I like to make a big pot of this German goulash to store in the fridge for an easy meal the next day or later in the week. You can even plan ahead and store in single serve containers for easy grab and go!
What is Goulash?
Goulash is a traditional stew or soup (depending on the country of origin) that is made up primarily of tender chunks of beef and lots of onions, flavored in various familiar spices. It is cooked long and slow in it’s juices and thickens slightly as it simmers for several hours on the stove.
Modern goulash generally uses ground beef and is thickened with cornstarch. We are going back in time to a traditional German Goulash recipe!
German Goulash vs. Hungarian Goulash
As surprising as it may be, there are actually different types of Goulash that originate from various countries and origins around the world. When most people think of Goulash, what comes to their mind is the traditional Hungarian Goulash version of the beloved dish. And while the Hungarian version is one of the most common, there are others that are favorites like German goulash.
Let’s look at what makes the two common types different from each other, German vs. Hungarian:
German Goulash is thicker, more stew-like, cooking long and slow in a beef and onion base. It is more mild of spice and paprika. This traditional German comfort food relies on the rich heavy flavor of the actual onions and beef rather than on spices.
Hungarian Goulash is more soup-like. It contains red bell pepper and has stronger spice and paprika flavor with bold and bright color.
While I loved ordering the bright beef stew like goulash from our local Hungarian restaurant. German goulash is often more like a gravy. Growing up, it was common for my parents to make a beef gravy sauce, spread it over egg noodles and call us to the table for goulash: a much more authentic German goulash.
Ingredients that make Authentic German Goulash
Every recipe has specific ingredients that “make” the classic flavor. These are specific to German style Goulash.
The Base
Butter – adds flavor and is a good fat for sautéing
Red wine – red wine actually creates the flavor goulash is famous for but if you don’t have any you can sub a couple tablespoons of red wine vinegar.
Flour – for slightly thickening (you can use any kind you prefer but I use einkorn)
Beef broth – liquid base
Red sauce – additional flavor
The Veggies
Garlic – flavor and nutrients
Onion – necessary base and flavor
Carrots – traditional vegetable in this dish
Onions, carrots and other root vegetables were plentiful in Germany, making them the traditional items used to fill the soup.
Herbs and Spices
Sea salt – can’t do without!
Black pepper – important seasoning
Bay leaf -gives specific flavor
Marjoram – can substitute with oregano if needed
Sweet paprika – key flavoring!
Paprika is the essential spice to this soup but make sure you don’t grab a hungarian paprika or smoked paprika which holds more heat. We want a sweet paprika.
The Meat
Beef roast cut into 1 inch chunks/cubes
This is important for authentic traditional goulash as ground meat would have taken extra steps to make and been unusual to see in soup.
Tomato base Plus Beef Broth
To keep this recipe even more traditional I use tomato sauce as opposed to tomato paste. Most recipes you’ll find for Goulash will use tomato paste but 100 years ago, they did not open a can of tomato paste. I love to combine the original base ingredients of beef stock or beef broth and tomato sauce. This could be fresh canned or store bought. Don’t worry too much about the perfect herbs in the tomato sauce.
Chunks of Beef
While you can use ground beef in a pinch, chuck roast is ideal because it becomes tender and flavorful during the simmering process plus the chunks of beef make a more authentic version of the dish.
We often use the tougher parts of elk steak as the meat will be slow simmered and become softer.
What kind of broth to use
Beef broth is recommend for adding the best flavor to go with this hearty meaty dish that is heavy with meat flavor, but you can totally substitute with vegetable broth if you prefer to.
Consistency of Broth
Your broth should thicken a little as it simmers with the flour. If it gets too thick for your liking, you can always thin it out with a little beef broth or water.
Know that traditional German goulash is actually a gravy like consistancy.
Is German Goulash spicy?
No, German goulash is full of flavor and spice, but there is no heat!
Can I Add other Veggies?
Absolutely! Some traditional German ingredients in goulash could also include mushrooms, bell peppers or potatoes.
How to make Authentic German Goulash
Brown the Meat
Melt butter in a large pot or large dutch oven over medium-high heat. Add in beef cubes and brown on both sides for two minutes. Remove the meat from the pot to cool.
Saute’ Vegetables
Turn down heat to medium and add in carrots, bell pepper, garlic and onion. Cook for 2-3 minutes, then sprinkle flour over veggies. Stir flour into veggies until covered. Make sure you scrape the little bits off the bottom of the pan. There’s lots of good flavor hidden there!
Combine Broth
Slowly pour in red wine. Then add in broth one cup at a time, stirring constantly. Add in the meat, red sauce, salt, pepper, bay leaf, paprika, thyme and marjoram. Bring to boil, then lower heat and cover.
Simmer for 1-2 hours. Remember “low and slow” is the key. The longer the better! This is supposed to be a thicker broth but feel free to water it down with more broth if desired.
The Recipe
Traditional German Goulash Recipe
A hearty goulash recipe with roots in German heritage.
Ingredients
- 3 T Butter
- 2 Cloves Garlic, minced or pressed
- 1 medium Onion, chopped
- 2 Large Carrots, sliced
- 1/3 Cup Red Wine
- 3/4 Cups Flour of choice
- 15 oz Red Sauce
- 3 Cups Beef Broth
- 1 t Sea Salt
- 1/4 t Black Pepper
- 1 Bay Leaf
- 1/2 t Thyme
- 1/2 t Marjoram
- 1 T Sweet Paprika
- 1- 1.5 lbs Beef cut in 1 inch chunks
Instructions
- Melt butter in a stock pot or dutch oven over medium high heat. Add in beef chunks and brown on both sides for two minutes. Remove from the pot to cool.
- Turn down heat to medium. To the pot on the stove, add carrots, bell pepper, garlic and onion. Cook for 2-3 minutes, then sprinkle flour over veggies. Stir flour into veggies until covered. Make sure you scrape the little bits off the bottom of the pan. There's lots of good flavor hidden there!
- Slowly pour in red wine. Then add in broth one cup at a time, stirring constantly. Add in meat, red sauce, salt, pepper, bay leaf, paprika, thyme and marjoram. Bring to boil, then lower heat and cover.
- Simmer for 1-2 hours. The longer the better! This is supposed to be a thicker broth but feel free to water it down with more broth if desired.
Notes
Can add oregano in place of marjoram.
Can add ground beef if unable to use beef chunks.
This is a thick gravy consistency. Feel free to add more broth to reach desired consistency.
How to Eat your German Goulash
This dish is so hearty and filling that all you really need along side is some good homemade crusty bread (rye bread if you want to be really authentic!) to sop up the remaining juices at the bottom of the bowl!
If you’d like to add some sides to take the meal up a notch, then here are some ideas to get you stated!
- Over Steamed Potatoes
- Green leaf lettuce salad
- Coleslaw
- Fresh Crusty Whole Grain Einkorn Sourdough Bread
- Fruit salad
- Breadsticks or Einkorn Flour Biscuits
- Elbow macaroni
- Egg noodles
- A dollop of sour cream and sprinkle of minced fresh parsley
- Try an authentic German Side Dish
Tips:
This can be made several days ahead of time and served later.
To make dinner time easier, prepare this earlier in the day and place in the slow cooker on warm until ready to serve!
Can you freeze this German Goulash?
Yes! This dish can freeze very well! Freeze in an airtight container and remember to label and date. Be sure to eat within 3 months and check every month for freezer burn.
Enjoy!
