Gulasch Beef Goulash Recipe

If you’re on the hunt for a soul-warming, stick-to-your-ribs dinner, this Gulasch Beef Goulash Recipe is about to be your new obsession. Imagine fork-tender beef swimming in a rich, paprika-infused gravy, with all those savory aromas that make you feel like you’ve just stepped into a cozy German kitchen.

This is the kind of recipe that’ll have everyone sneaking second helpings—and probably fighting over leftovers. Plus, it’s the perfect excuse to pile on Spätzle, dumplings, or even buttery egg noodles. Cozy vibes, guaranteed!

Why You’ll Love This Gulasch Beef Goulash Recipe

This classic German stew features tender beef and sweet onions in a rich, savory sauce. It’s hearty, comforting, and easy to make—perfect over dumplings, noodles, or potatoes for a crowd-pleasing, soul-warming meal any night.

Make It Your Own

• Add a diced red or yellow bell pepper after the onions for “Rindergulasch mit Paprika.”
• Swap red wine for dark beer for a Bavarian twist.
• No marjoram? Try thyme or a pinch of caraway instead.
• Gluten-free? Serve over gluten-free noodles or potatoes.

Kitchen Gear You’ll Need

• Deep, heavy skillet or Dutch oven (cast iron is great)
• Sharp knife and cutting board
• Wooden spoon or spatula

Step-By-Step: How to Make Gulasch Beef Goulash

Let’s get your kitchen smelling amazing—here’s how you do it:

Before You Start

Chop your onions, garlic, and beef. Measure out your spices and liquids so you’re ready to roll!

Let’s Cook!

1. Brown the Beef

Heat a tablespoon of oil in your Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Don’t crowd the pan—work in batches if you need to. Once browned, transfer the beef to a plate.

2. Sauté the Onions (and Peppers, if using)

Add the diced onions to the pot (and bell peppers if you want that variation). Cook, stirring, until the onions are golden and soft—about 6–8 minutes. They should smell sweet and look a little caramelized.

3. Garlic & Wine Magic

Toss in the minced garlic and cook for another minute. Pour in the red wine, bring it to a boil, then reduce the heat and let it simmer for 3–4 minutes, until the liquid reduces by about half. This deepens the flavor and cooks off the sharp alcohol taste.

4. Spice It Up

Stir in the tomato paste, paprika, marjoram, salt, and black pepper. Make sure everything’s well combined—your onions should be a beautiful red-orange by now!

5. Simmer Time

Return the beef to the pot, pour in the beef broth, and add the bay leaf. Bring everything to a gentle boil, then lower the heat, cover, and simmer for about 1 hour, until the beef is fork-tender.

6. Thicken the Gravy

Stir together the cornstarch and water to make a slurry. Pour it into the goulash while stirring, and let it simmer for a couple of minutes until the sauce thickens to your liking. Taste and adjust salt and pepper if needed.

7. Serve & Enjoy

Ladle that gorgeous goulash over Spätzle, dumplings, noodles, or potatoes—whatever cozy carb you love. Sprinkle with fresh parsley if you’re feeling fancy.

Pro Tips for Perfect Gulasch

• Use Good Paprika: This is not the time for bargain-bin stuff. Splurge on real Hungarian paprika for depth and color.
• Low and Slow: Simmer gently for the most tender beef and rich, developed flavors.
• Even Better the Next Day: Gulasch gets even tastier after a night in the fridge. Leftovers are a gift!
• Adjust Thickness: Like your gravy extra thick? Add a little more cornstarch slurry. Want it thinner? Splash in more broth.

Ingredient Swaps & Add-Ins

• Veggie Power: Stir in mushrooms, carrots, or parsnips for a heartier stew.
• Smoky Version: Add a dash of smoked paprika or a splash of beer.
• Peppery Goulash: Try green peppercorns for a gentle kick.

What to Serve with Gulasch Beef Goulash

• Spätzle: Homemade German egg noodles are traditional and soak up every drop.
• Potato Dumplings (Kartoffelklöße): Fluffy and perfect for sopping up gravy.
• Egg Noodles: Easy and always a hit with kids.
• Red Cabbage or Cucumber Salad: For a bright, tangy side.

How to Store & Reheat

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooled goulash in containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Gently warm on the stove, adding a splash of water or broth if needed to loosen the gravy.

Serving Ideas

• Spoon over your carb of choice and top with chopped fresh parsley.
• Serve with crusty bread for extra dipping.
• Pack into a thermos for a seriously cozy lunch on the go.

Story Time: Why Gulasch Beef Goulash Is a Family Classic

If you ever walked into a German kitchen on a Sunday afternoon, you probably remember that amazing aroma—the slow-cooked onions, the beef, and that rich paprika gravy. My family always made Gulasch for special dinners, and every time I make it, I’m instantly back at my Oma’s table, sneaking bites straight from the pot. It’s food that brings people together, warms you up, and guarantees a clean plate (and maybe a nap after).

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