Old School German Goulash
Have a hodgepodge of leftovers in your fridge? Chances are most of them can find a home in this tasty goulash recipe!
Old School German Goulash is one of those recipes that you can really warm up to. Made with beef and served over noodles, this recipe is ultra comforting and super hearty. You can eat this as a meal and be perfectly satisfied.
This is one of those recipes that really uses everything but the kitchen sink, making it a great meal to make when you need to clean out the fridge or use up ingredients. As long as you've got the basics, this recipe will turn out delicious with a few modifications here and there. Don't have any garlic on hand? Or you toss in a shallot in place of some of the onion? No problem. You're still in for a treat.
Enjoy this recipe on those cold winter nights when you just need something comforting to eat for dinner that will warm your bones.
- 1 tablespoon olive or vegetable oil
- 2 pounds beef chuck or round, cut into 1.5-inch cubes
- 2 cups onion, cut in 1 inch pieces
- 1 large clove garlic, finely minced
- 2 teaspoons 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 carrots, cut into 1 inch pieces
- 1 (20-ounce) can whole peeled tomatoes, undrained
- 1 1/2 cup dry red wine
- 1 pound wide, home-style noodles
- 1 tablespoon butter
- 2 teaspoons minced parsley
Check out even more hearty dishes in our collection,German Food Recipes: 23 Classic Dishes
In a Dutch oven, pour in oil and heat pan on medium high until oil sizzles.
Add half the beef and brown well (about 5 minutes) stirring and turning over meat as you go. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining half of beef.
Return first batch of browned beef to the pan, add onion, garlic, and spices and continue to cook and stirring often for 5 minutes. Onions should be translucent.
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 the pot. Continue to simmer for 2-3 hours, checking and stirring once or twice. Add a bit of water if the liquid evaporates before the time is up so that the meat stays moist.
- When ready to serve, cook the noodles per package instructions. Drain water and toss with optional butter and parsley. Serve goulash on top of a bowl of noodles.
This tasty recipe was modeled after this original recipe forOld Fashioned German Goulash
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Oct 20, 2017
A dish of this definitely counts as comfort food in my book. I've made this before, with different combinations of ingredients and they all tasted fine. My preference is for using meat, potatoes, onions, carrots, and tomatoes, keeping the other vegetables as sides. I've usually served it over noodles, but it's also quite good over rice, especially a mix of white and wild rice.
Aug 18, 2017
As the recipe says, this meal really is ultra comforting and super hearty! The only change we made was to use sweet potatoes, instead of potatoes. There are so many flavors in this dish that my taste buds did not quite know what to do. Every one of them is delicious, though, and we thoroughly enjoyed the meal which has already been saved to my Family Favorite folder!
Jan 22, 2017
I picked up the ingredients for this Goulash in preparation for a major snow storm predicted for my area recently. The day of the storm I "hunkered down" and prepared the Goulash. Spent the afternoon watching the snow fall enjoying the aroma of this delicious stew in the air. After all was said and done, we had ten inches of snow for the kids to play in, and a big dish of comfort food to chase away the chill. This recipe is delicious whether you call it stew or goulash. Want it thicker? Add flour. You can't hurt this recipe.
Dec 23, 2016
This looks really good! It's similar to other goulash recipes I have tried, but this one seems to call for alot more liquid, so I wonder if I would need to thicken with some flour before serving? Although not traditional, I often add some frozen peas to my goulash for visual appeal! And I have some hot paprika which gives it a nice kick!
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