Authentic German Goulash Recipe (Beef) | Craft Beering (2024)

How to make German goulash Bavarian style. Psst – a malty German dark lager with caramel notes elevates the flavor base.

Authentic German Goulash Recipe (Beef) | Craft Beering (1)

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What is Goulash?

Goulash is a hearty beef stew with lots of paprika. Deriving from the original Hungarian dish and adding on to centuries of shared Central European culinary history it has hundreds of variations and is popular in both stew and soup versions.

We are particularly fond of the way the Bavarians prepare it – this is an authentic German goulash recipe using beef stew meat from the land of Oktoberfest where beef goulash aka Rindergulasch is a staple on beer hall and beer garden menus.

What Makes German Goulash Special?

Since the introduction of peppers to the Old World paprika has been the principal seasoning for goulash, no matter the country. From the North of Germany to the South of Croatia it is a signature ingredient of the dish.

German goulash recipes however also benefit from the addition of flavorful German lagers, especially in the South part of the country. In Bavaria where beer is a highly esteemed recipe ingredient dark styles add lovely malty depth and roasty notes to goulash.

Another characteristic is that German goulash tends to have a thicker consistency unless it is intentionally prepared as a gulaschsuppe (German goulash soup).

As you will see – American goulash with its ground beef and frequent crockpot/slow cooker preparation, serve dover egg noodles has nothing to do with the traditional German version.

Ingredients for German Goulash Soup or Stew

Authentic German Goulash Recipe (Beef) | Craft Beering (2)

Using a low bitterness, roasty Munich style dunkel lager in the braising liquid elevates the flavor base of German goulash.

Cooking oil. You can use olive or vegetable oil, some original recipes call for clarified butter (aka Butterschmalz, ghee).

Onions. Typically diced very small, they literally melt into the braising liquid by the time the dish is ready. Traditionally garlic is not used in this dish.

Beef meat. Use beef chuck or other beef stew meat cut into more or less uniform bite sized pieces so they can cook evenly.

Tomato paste. Adds umami, depth and acidity to the braising liquid.

Seasonings. The classics are salt and black pepper, marjoram, caraway seed and of course – sweet paprika (aka Hungarian paprika). You can add a bay leaf.

Beef broth. Many Rindergulasch recipes simply call for water, but using beef stock will reward you with a greater depth of flavor.

Beer. Select a German dark lager such as bock, doppelbock, Munich/Franconian dunkel, dark wheat beer (Dunkelweizen) or when in season – Märzen. Red wine can be used instead, but the goulash will taste entirely differently.

Potatoes and/or peppers, carrots. Optional – these are all historically late additions to goulash. More often than not classic German beef goulash is just the meat simmered in the flavorful liquid resulting from the ingredients listed above. Potatoes are most commonly added since they provide starch as they cook, which makes the goulash thicker and smoother. They can be diced small or cut in larger chunks. Peppers and carrots are also popular additions.

Step-by-Step German Goulash

Use a braiser, a Dutch oven or a good heavy pot with a lid.

The beef pieces are typically not seared, but rather added to the sauted onions and cooked until the juices run clear. If you feel strongly about it you could however follow the typical procedure of seasoning the beef with salt and pepper, searing it and then sauteing the onion and proceeding with the recipe. We find that there is no perceptible difference taste wise.

Authentic German Goulash Recipe (Beef) | Craft Beering (3)

  1. Start by cooking down the onions in the oil or ghee until very soft.
  2. Add the beef and cook down until its juices run clear and most of the liquid evaporates.
  3. Add the tomato paste by the tablespoon, then the paprika, stir to mix then add the beer and delgaze the bottom of the pan.
  4. Add the beef stock and the rest of the seasonings, then bring to boil. Reduce the heat, cover and let simmer for about an hour and a half or until the meat is very tender.
  5. If using potatoes add them to the goulash towards the end of the simmer time and cook until soft.

Authentic German Goulash Recipe (Beef) | Craft Beering (4)

Popular Ways to Serve Rindergulasch

  • If you prepared the recipe with potato cubes you can simply go ahead and enjoy a bowlful as a complete meal. Serve it with bread to mop up the delicious sauce. Choose from rye bread, yeasty German beer bread, or even soft pretzels.
  • German goulash when prepared without potatoes is often served with mashed potatoes, Semmelknödel, rice, noodles or spaetzle (here is How to Make Spaetzle from Scratch).
  • Always sprinkle a pinch of paprika over each serving and garnish with a fresh herb such as parsley or oregano. A dollop of sour cream is quite complementary too.
  • A flavorful German lager is always the best drink partner to Rindergulasch – tried and true!

Authentic German Goulash Recipe (Beef) | Craft Beering (5)

Storing and Freezing Goulash

You can make it ahead and once completely cooled down store it refrigerated until you need to reheat it for serving the next day.

Leftovers will save well in an airtight container for as a long as a week.

If you made a really big batch and intend to freeze goulash use the wet option on a vaccum food sealer and a pleated bag for best results. To reheat after freezing first allow to thaw in the fridge, then transfer to a pot and warm up on medium heat until ready to serve.

Other Recipes You Might Enjoy

Bavarian Pork Roast with Crispy Skin
Beer Potatoes
German Fried Potatoes
German Schnitzel (Pork or Chicken)

Authentic German Goulash Recipe (Beef) | Craft Beering (6)

German Goulash with Beef and Bavarian Dark Lager

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 5 minutes

Thick and flavorful German goulash with tender chunks of beef and dark Bavarian lager. The addition of potatoes and/or peppers and carrots is optional.

Ingredients

  • 2 tbsp cooking oil or ghee
  • 2 lbs onions, diced small (about 5 medium onions)
  • 2 lbs chuck beef (or similar beef cut for stew)
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika (aka Hungarian paprika)*
  • 12 oz dark German lager such as Munich dunkel, bock, doppelbock, Schwarzbier or Marzen**
  • 2 1/2 cups beef broth
  • 2 tsp salt or to taste
  • 1 tsp pepper
  • 1 tsp caraway seeds
  • 2 tsp dried marjoram (sub with oregano)
  • 1 1/2 lbs Yukon gold potatoes (optional, about 3-4 medium sized potatoes)***

Instructions

  1. In a large, heavy bottomed pot over medium-high heat heat the oil and saute the diced onions until they cook down and become soft (7-10 mins).
  2. Add the beef, stir and cook until its juices run clear and most of the liquid in the pot has evaporated (about 10 mins).
  3. Stir in the tomato paste and paprika, cook for about 1 min.
  4. Add the beer to deglaze and scrape the bottom of the pot.
  5. Add the beef stock, salt & pepper, caraway and marjoram, stir and bring to boil. Lower the heat, cover and simmer for about 80 minutes. You may stir occasionally.
  6. After 80 mins add the potatoes. Add a bit of water if/as needed. Cook for another 20 minutes or so, depending on how large you cut the potatoes. (If not using potatoes simply continue to simmer the beef until it reaches your desired tenderness).
  7. Serve with rye bread, chopped parsley or oregano as garnish and sprinkle each bowl with a pinch of paprika.

Notes

*If you like paprika feel free to double the amount.

**You may substitute with the same quantity of beef stock or 6 oz of red wine (not the Bavarian way but will taste good)

***You may also throw in one bell pepper and a cup of carrots, cut uniformly into smallish pieces.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 596Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 155mgSodium: 1274mgCarbohydrates: 45gFiber: 6gSugar: 9gProtein: 56g

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Authentic German Goulash Recipe (Beef) | Craft Beering (2024)

FAQs

Why add beer to beef stew? ›

The point of adding beer is to flavor the surface and the sauces or cooking liquids (as in a stew): the stronger the beer, the more flavorful the liquid. For example, adding a Budweiser would be like pouring in tap water. A bitter Guinness contributes a faintly bitter sensation.

What is original goulash made of? ›

The basic ingredients include onions, peppers, tomatoes, meat, paprika, caraway seeds, potatoes and homemade noodles (csipetke). Wine, carrots and other ingredients are optional and reflect regional and family variations. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.

What is German goulash made of? ›

This German Goulash is what the Swabians in Germany call “Hungarian Goulash”. Ha! A juicy and tender beef stew made with paprika, peppers, and a red wine sauce. Originally goulash (gulyás) is from Hungary but over the centuries this traditional stew obviously traveled into different cuisines, including German cuisine.

What is the difference between American and European goulash? ›

American goulash is a one-pot dish of ground beef, pasta (often elbow macaroni), tomatoes and cheese. Sometimes it includes paprika, like its Hungarian counterpart. Since American goulash calls for ground beef, it cooks much faster than Hungarian goulash which relies on low-and-slow cooking to render the beef tender.

What kind of beer is best in beef stew? ›

Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.

What beer is good in beef stew? ›

For beef stews, we really like using porters. These beers tend to have a lot of caramelized and toasted malt flavors that work very well with slow-cooked meat, but without going into the coffee-like bitterness of many stouts.

What is the difference between goulash and goulash? ›

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

What is the difference between Austrian and Hungarian goulash? ›

Goulash became popular in Austria during the Austro-Hungarian Monarchy. Of course, the Austrians modified it to make it their own. They took out the carrots and potatoes from the stew. However, they did not change the two most important ingredients: sweet Hungarian paprika and lots of onions.

What is Austrian goulash made of? ›

Austrian goulash is traditionally made with beef. Tomato paste and sweet ground paprika are then added for better color. The typical taste of the dish is completed by goulash seasoning, which consists of dried marjoram, crushed caraway, and grated lemon zest.

What country eats the most goulash? ›

Goulash is the most famous Hungarian dish in the world. It's one of Hungary's national dishes -- the symbol of their country. And it is for a good reason. It's a dish made with basic ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary's most famous spice: paprika.

What are the two types of goulash? ›

Hungarian goulash and American goulash. Hungarian goulash is a thick soup with meat and vegetables, usually seasoned with paprika. American goulash is very different. It generally has tomato sauce, macaroni and beef.

What does beer do for beef? ›

One of the most effective ways to cook with beer, however, is to use it as a tenderizing marinade. Beer contains enzymes that help break down tough fibers in meat, making it more tender and flavorful at the same time.

Does beer tenderize stew meat? ›

All beers have certain enzymes that have the potential to tenderize a tough cut of meat. However, not all beers are created equal, Light beer does not add a lot of flavor to the meat.

What does beer do to meat when cooked? ›

Beer Can Add a Deeper Flavor

Baking or broiling meat in beer for dishes such as pork chops, short ribs, or pulled pork can add a dark, rich color to the meat and give it a deeper flavor. Some people prefer to use beer as a brine or marinade for meat.

Does beer make beef tender? ›

Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.

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