German Goulash
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German Goulash is the ultimate comfort food, perfect for cold days or when you’re craving something warm and filling. The thick, hearty broth filled with tender chunks of beef and vegetables will fill you up in the best way.
Serve with Italian Crusty Bread or Ciabatta Bread.
Quick Look: German Goulash
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 30 minutes
- Servings: 8 people
- Dietary Info: Dairy-free, high-protein, can be made gluten-free
- Method: Slow-simmered one-pot beef and vegetable soup
- Technique: Brown the beef and onions to build deep flavor, then slowly simmer with paprika, vegetables, broth, and seasonings until the meat becomes tender and the broth rich and savory
- Flavor/Texture: Hearty, savory, rich, smoky, comforting, tender
Why You’ll Love This Soup
My husband has lived in Germany for two years and agrees this is an authentic German goulash soup recipe! We know you will love this hearty beef.
- Rich, Deep Flavors: Beef chuck, red wine, sweet paprika, and a blend of herbs combine to create a robust and deeply satisfying flavor profile. Each ingredient contributes to a rich taste that’s hard to resist.
- Tender, Succulent Beef: Slow cooking the beef chuck ensures it becomes incredibly tender and flavorful, practically melting in your mouth with every bite.
You will also love my Beef Stew and Italian Sausage Lentil Soup recipes.
Made With Amore,
“I grew up eating goulash so this was very nostalgic for me! Turned out so cozy and delicious. We finished the leftovers less than 24 hours later, so clearly we enjoyed it. Thank you!”
– Alexa
Table of Contents
Simple Ingredients
This soup is made with wholesome ingredients you can feel good about eating!
- Beef Chuck Roast: A flavorful cut of meat that becomes tender and succulent when cooked slowly, perfect for stews and soups like goulash
- Onions And Garlic: Form the savory foundation of the soup and add deep, comforting flavor
- Sweet Paprika: Adds a sweet, smoky flavor and vibrant color to the goulash
- Beef Broth And Dry Red Wine: Create a rich, hearty broth with savory depth and complexity
- Tomato Paste And Carrots: Add subtle sweetness, richness, and balance to the bold paprika broth
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Meat: Substitute beef chuck with pork shoulder or chicken thighs for a different flavor and texture.
- Vegetables: Add potatoes, bell peppers, or celery for extra vegetables and variety. Try my Minestrone Soup next!
- Spices: Use smoked paprika, like in my Potato Corn Chowder, for a deeper, smokier flavor. Fresh herbs like thyme and marjoram can replace dried ones.
- Gluten-Free: Replace all-purpose flour with cornstarch or gluten-free flour to make it gluten-free.
How to Make German Goulash Soup
Rich, hearty, and packed with tender beef in a deeply flavorful paprika broth, this German goulash soup is the best comfort food. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Salt and pepper the beef chunks.
- Fry the beef chunks in the pan.
- After the beef chunks are fried, remove them and set them aside.
- Add the onions to the pan with the pan drippings and fry.
- Add the spices and flour, and mix to combine.
- Place the meat back in the pot with the beef broth.
- Add the spices and the tomato paste to the pot.
- Let the soup cook until it reduces a bit. Add fresh parsley and serve hot!
German Goulash (Gulaschsuppe) FAQs
This soup tastes even better the next day as the flavors continue to meld. It’s perfect for meal prep. Store it in the fridge for up to 4 days or freezer for up to 3 months.
Traditional Hungarian goulash is a stew-like dish made with beef, onions, paprika, and tomatoes and often includes potatoes and red bell peppers. It is more soup-like and is known for its use of sweet paprika.
Authentic German goulash is generally thicker and heartier, made with beef, onions, paprika, and other spices like caraway seeds and marjoram, often served as a stew. It tends to be less spicy and may include red wine and additional herbs for depth of flavor. It’s served over potatoes, egg noodles, or German potato dumplings.
Season and sear beef cubes until browned, then transfer to the slow cooker. In the same skillet, cook onions until soft, add garlic, and cook briefly before adding to the slow cooker. Stir in sweet paprika, flour, red wine, beef broth, tomato paste, caraway seeds, marjoram, thyme, bay leaves, and carrots.
Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef and vegetables are tender. Remove bay leaves, stir in chopped parsley, adjust seasoning, and serve with a dollop of sour cream.
Serving Suggestions
This German goulash is rich, hearty, and perfect served over Homemade Pasta, delicious Red Skin Mashed Potatoes, or traditional dumplings to soak up every last drop. I also love serving it with warm Ciabatta Bread for dipping and a fresh Lemon Arugula Salad to brighten and balance the richness of the stew. Finish with a dollop of sour cream and fresh herbs for a cozy, comforting meal that’s perfect for colder months.
My Pro Tips
Recipe Tips
- Sear the Meat: Don’t skip searing the beef cubes until they are well-browned. This step adds a depth of flavor to the soup.
- Use Fresh Ingredients: Fresh onions, garlic, and parsley enhance the overall taste and aroma.
- Low and Slow: Cook the soup slowly over low heat to allow the flavors to meld and the meat to become tender.
- Deglaze Properly: Make sure to scrape all the browned bits from the bottom of the pan when adding the red wine. These bits add rich flavor to the soup.
More Soup Recipes
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German Goulash Soup Recipe (Gulaschsuppe)
Equipment
Ingredients
- 3 pounds beef chuck, cut into 1-inch cubes
- 2 teaspoons salt, divided
- ¾ teaspoon black pepper, divided
- ¼ cup olive oil
- 2 cups onions, chopped
- 2-3 cloves garlic, finely chopped
- 1 tablespoon sweet paprika
- 1 tablespoon all-purpose flour
- 1 ½ cups red wine
- 4 cups beef broth
- ¼ cup tomato paste
- 1 teaspoon dried caraway seeds
- 2 teaspoons ground marjoram
- ½ teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons parsley, chopped
- 2 medium carrots, peeled and cut into 1/2 inch pieces
- Sour cream for serving
Instructions
- Season the Beef: Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
- Cook the Aromatics: In the same pot, add the onions and cook until they are soft and golden, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes.
- Add Spices and Flour: Stir in the sweet paprika and all-purpose flour, cooking for 1 minute to eliminate the raw flour taste.
- Deglaze and Simmer: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes.
- Combine Ingredients: Add the seared beef back to the pot. Stir in the beef broth, tomato paste, caraway seeds, ground marjoram, dried thyme, bay leaves, and the remaining salt and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 hours.
- Add Carrots and Parsley: Add the carrots and continue to simmer for another 30-40 minutes, or until the beef and carrots are tender.
- Finish and Serve: Remove the bay leaves and stir in the chopped parsley. Taste and adjust seasoning if necessary.
- Serve: Ladle the goulash soup into bowls and top with a dollop of sour cream. Serve hot with crusty bread on the side.
Notes
- Sear the Meat: Don’t skip searing the beef cubes until they are well-browned. This step adds a depth of flavor to the soup.
- Use Fresh Ingredients: Fresh onions, garlic, and parsley enhance the overall taste and aroma.
- Low and Slow: Cook the soup slowly over low heat to allow the flavors to meld and the meat to become tender.
- Deglaze Properly: Make sure to scrape all the browned bits from the bottom of the pan when adding the red wine. These bits add rich flavor to the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I grew up eating goulash so this was very nostalgic for me! Turned out so cozy and delicious. We finished the leftovers less than 24 hours later, so clearly we enjoyed it. Thank you!
So happy you loved this cozy recipe and it gave you a taste of home.
Hi,
I just wondered if the parsley goes in with carrots or at the end of the? The recipe says both. Am making now!!! Love your recipes!
Thank you!
Let me edit! Add at the end! Enjoy.
Just happened upon this recipe today & had most of the ingredients in my pantry. So easy to make & so yummy. My family loved it as well as my teenager’s friends after trick-or-treating out in the cold. Thank you! This recipe is definitely a keeper!
So happy everyone loved it! Perfect for a cold day!
Total comfort in a bowl with wholesome ingredients!