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Old Fashioned German Goulash

Classic simple and hearty, this goulash recipe is perfect for fall and winter family meals.

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Old Fashioned German Goulash

Enjoy the comforts of classic home cooking with this easy recipe for Old Fashioned German Goulash. Made with beef, carrots, potatoes and all of your favorite seasonings, there is no way you can go wrong with a great goulash recipe like this one. It is a family favorite across all generations – grandparents, parents, and kids! We can guarantee that you family will love it just as much as ours does.

When the weather starts getting chilly, just turn to hearty and comforting goulash recipes and you'll be set for the season. It’s more filling than soup, which makes it the perfect dinner for chilly fall and winter nights. This classic German recipe has been tried and tested for years, so you know that you’re getting the best possible dinner with this recipe. Of all the German recipes we've come across, this one has to be one of our all-time favorites (although that might be a different story if we include German dessert recipes....

Please note: The video shown is not the same as the one listed below. The recipes are similar but not exactly the same. Both recipes were made in our test kitchen. The recipe for the video shown can be found here:  Great Gran's Greatest Goulash.

Serves6

Preparation Time30 min

Cooking Time3 hr

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 pound beef chuck or round, cut into 1 1/2 inch cubes
  • 2 cup onion, cut in 1 inch pieces
  • 1 large clove garlic, finely minced
  • 2 teaspoon sweet paprika
  • 1 small bay leaf
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 medium potatoes, cut into 1 inch cubes
  • 2-3 carrots, cut into 1 inch pieces
  • 1 (20-ounce) can whole peeled tomatoes, undrained (see note)
  • 1 1/2 cup dry red wine
  • 1 pound wide, home-style noodles
  • 1 tablespoon butter
  • 2 teaspoon minced parsley

Instructions

  1. In a Dutch oven, place oil and heat pan on medium high until oil sizzles.

  2. Add half the beef and brown well, about 5 minutes, stirring once or twice. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining beef.

  3. Return first batch of browned beef to the pan, add onion, garlic and spices and continue to cook, stirring often, for 5 minutes or until onions are translucent.

  4. Return any drained juices from the meat to the pot, add the potatoes, carrots, tomatoes, and wine to the pan and bring to a boil. Lower heat to lowest setting and cover. Continue to simmer 2 – 3 hours, checking and stirring once or twice -  add a bit of water if the liquid evaporates before the time is up.

  5. When ready to serve, boil the noodles as the package directs. Drain and toss with optional butter and parsley. Serve noodles with the goulash.

Notes:

  1. "Goulash" is simply another word for stew and is popular in many countries, with the spices changing according to local custom. The stew is traditionally served ladled over buttered noodles.

  2. You may use the tomatoes as they come from the can, or cut them roughly into 1-inch pieces before adding.

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