german goulash recipe
The Best german goulash recipe
I love this recipe because it’s versatile. You can serve it with fresh bread, mashed potatoes, or even just a simple side of steamed greens, and it’ll always taste good. It’s also the kind of dish that feels festive, whether it’s for a holiday gathering or just a cozy night in. My husband and I have made it for birthdays, holidays, and even casual weekends, and it never disappoints. The spices in German goulash aren’t overly complicated—they’re bold but not overpowering, and the beef melts into the sauce in just the right way. It’s the kind of meal that makes you feel like you’re cooking for a crowd, even when you’re just feeding your family. And honestly, there’s something comforting about the smell of it simmering on the stove, filling the house with warmth and making everything feel a little brighter.
Classic German Goulash with Floury Dumplings
A hearty, slow-cooked stew featuring tender beef, rich tomato sauce, and comforting dumplings. Perfect for cold evenings.
🥘Ingredients
- 2 lbs beef chuck
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp paprika
- 1 tbsp dried thyme
- 1 tbsp dried marjoram
- 1 tbsp black peppercorns
- 1 tbsp salt
- 1 cup beef broth
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup water
- 1 tbsp butter
👨🍳Directions
-
1
Brown the beef in a large skillet over medium-high heat until deeply colored. Remove and set aside. -
2
In the same skillet, sauté onions and garlic until soft. Add paprika, thyme, marjoram, peppercorns, and salt. Stir for 1 minute. -
3
Return the beef to the skillet, add beef broth, crushed tomatoes, and tomato sauce. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour. -
4
Make the dumplings by mixing flour, salt, water, and butter into a soft dough. Divide into 8 equal pieces. -
5
Steam dumplings in a separate pot for 5–6 minutes until they float. Add to the stew just before serving.
🔧Equipment
- Large Dutch oven
- Skillet
- Steamer basket
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic German Goulash with Floury Dumplings Works
❓ Frequently Asked Questions About German Goulash with Floury Dumplings
What is the best way to choose a meat for goulash?
Use a combination of beef chuck and pork shoulder for depth of flavor. Chuck is rich and tender, while pork adds a subtle sweetness. If you prefer a leaner option, ground beef works well, but avoid pre-ground mixes with fillers—opt for high-quality, whole-cut beef instead.
Can I substitute any of the paprika in the recipe?
Yes, but keep the balance. Smoked paprika adds depth, while sweet paprika brightens the dish. For a milder flavor, use a mix of both (e.g., 2 parts sweet to 1 part smoked). If substituting entirely, try Hungarian paprika, which is a traditional blend.
How do I know when the goulash is done?
The goulash is ready when it coats the back of a spoon and reaches an internal temperature of 165°F (74°C). The meat should pull away from the bones, and the sauce should thicken slightly when stirred. If it’s too thin, simmer uncovered for another 10–15 minutes.
What can I serve with goulash?
Classic pairings include crusty bread, steamed dumplings (like German Semmelknödel), or mashed potatoes. For a lighter option, try a simple salad with shredded cabbage and a tangy vinegar dressing. Avoid heavy sides like gravy—this dish is hearty enough on its own.
Can I make goulash ahead of time and reheat it?
Absolutely. Store it in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally, to prevent drying out. For best results, reheat in batches rather than all at once. If the sauce is too thin, thicken it slightly with a cornstarch slurry before serving.
