German Goulash

German goulash (Rindergulasch) is a rich, paprika-braised stew loaded with melt-in-your-mouth tender beef and flavorful vegetables. A Bavarian classic, made from scratch just like my Oma made it.

This comforting beef goulash recipe is the perfect meal for cold weather that the whole family will love! It is a braised beef dish slow-simmered with onions, red wine, and spices until the meat is completely tender and the sauce is glossy and full of flavor.

Back home in Bavaria, Rindergulasch is also a popular food for parties. We often have it for birthdays or other gatherings because it can be made in advance and gets even better overnight. Guests usually bring salads, and then the goulash is served with crusty bread on the side. Everyone always loves it!

Looking for more comfort food? Try our Cheese Spaetzle, Kaiserschmarrn, and Easy Potato Bacon Soup!

Ingredient Notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Onions – For this recipe, you need equal parts beef and onion by volume. The onion almost dissolves in the sauce during cooking and creates the base of the flavor. Do not reduce them.
• Celery – Many German goulash recipes use celery root instead of celery stalks. I have a hard time finding celery roots at the supermarket, so I often use celery stalks.
• Paprika – I prefer to use Hungarian paprika for this recipe because it is more flavorful than standard paprika, but you can use sweet paprika too. For a bit of heat, feel free to add some hot paprika or cayenne.
• Red Wine – You need one cup of red wine. Any red wine works for this recipe. I always recommend using what you would also drink. If you can’t use red wine, you can use more beef broth.
• Beef – I use stewing beef for this recipe, but you could also use a chuck roast cut into cubes. If the chunks of beef are too large or unevenly sized, I recommend cutting them into smaller, even chunks.
• Spices – This recipe uses standard seasonings (bay leaves, black pepper, and salt), but it also uses dried marjoram, a traditional German goulash herb that adds a subtle floral, earthy note. You can find it in any supermarket spice aisle

Bavarian Variation: Beer Instead of Wine

In Bavaria, it’s common to use dark beer instead of red wine. Use a dark lager or Märzen-style beer. The result is slightly maltier with a less pronounced acidity but still deeply flavored. You often get this version in a traditional Gasthaus, especially if they are associated with a brewery.

German Goulash vs. Hungarian Goulash

Both start with beef, onions, and paprika, but they’re not the same dish. Hungarian goulash (gulyás) is thinner, closer to a soup, and usually contains potatoes, carrots, and bell peppers. No wine. German goulash is thicker, richer, and eaten as a sauce over a starch like spaetzle or dumplings. Sometimes it is also called “Ungarisches Gulasch” (Hungarian Goulash) in Germany, but it is still the German version.

Growing up in Bavaria, I never thought much about the distinction. It was just Gulasch. What I did notice was that ours was always made with red wine and, occasionally, depending on who was cooking, with dark beer instead. That beer version has a slightly maltier depth to it and is common in Southern Bavaria.

If you see Gulaschsuppe on a German menu, that sits somewhere between the two: a hearty goulash soup, thicker than Hungarian gulyás but thinner than what you’d serve over Spaetzle.

Add-ins for German Goulash

In Germany, we often add other ingredients to our goulash. A popular variation is Rindergulasch mit Paprika (beef goulash with bell peppers), but my family also often adds potatoes because it is the easiest way to transform this simple beef stew into a full meal, and it is perfect for feeding a crowd!

• Bell Pepper – Add 3 red bell peppers, cut into 1-inch pieces, 30 minutes before the cooking time is over.
• Potatoes – Add 2 cups of cubed potatoes 30 minutes before the cooking time is over
• Heavy Cream – Add 1/4 cup heavy cream at the end of the cooking time for a richer, creamier sauce.
• Other add-ins – Other veggies cut into small pieces or crispy bacon bits

What to serve with it

German Goulash is always served over or with a starch, not on its own. Traditional options from Germany:

• German Potato Dumplings (Kartoffelklöße, traditional in Bavaria)
• German Bread Dumplings (Semmelknödel): My favorite
• Rice
• Spaetzle or Mehlspatzen
• Noodles or pasta
• Bread (especially if making it party-style without potatoes in the goulash itself)

A simple German cucumber salad (Gurkensalat) or Blaukraut (German red cabbage) alongside rounds out the meal well.

Leftovers

Make-ahead: German Goulash is best made one day in advance. The flavor improves significantly overnight. This is the practical reason why it was always the birthday party dish growing up: everything was done before guests arrived.

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat the goulash over low heat until hot.

Freezer: Freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge or reheat directly from frozen. We often make a big batch and freeze multiple portions for days we need something quick.

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