Real Recipes From Real Home Cooks ®

german goulash

(3 ratings)
Blue Ribbon Recipe by
Sandy Griffin
San Antonio, TX

This is my version of goulash actually. Tonight I took the time to write down what I do for you and my family. I hope you enjoy. My neighbor that is Swiss said it tasted like her grandmother made and she loved it. :-)

Blue Ribbon Recipe

Yum! This German goulash is comfort food at its best. This simple dinner is filled with rich and tender beef, red pepper and onions. The meat is cooked low and slow in a savory brown gravy that tenderizes the beef as it cooks. That makes the beef so succulent. If you don't have spaetzle, egg noodles are delicious with this easy goulash recipe.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For german goulash

  • 2 lb
    chuck steak, lean sliced very thin
  • 3 tsp
    cubes of beef boullion or beef base
  • 2 Tbsp
    paprika, sweet mild
  • 1 tsp
    ground cumin
  • 1 tsp
    ground ginger
  • 1 tsp
    chili powder
  • 3 clove
    garlic minced
  • 1 md
  • 1 pkg
    brown gravy mix ( I use pioneer)
  • 1 md
    red bell pepper, sliced in slivers
  • 3 oz
    tomato paste (1/2 small can)
  • 1 pkg
    onion soup mix (I use Lipton)

How To Make german goulash

  • Braising the beef.
    Braise the beef until medium brown.
  • Adding onion and water.
    Add the onions and 1 cup of water.
  • Remaining ingredients added to the pan.
    Bring to a slow boil then add remaining ingredients except for the red peppers.
  • Adding more water to the pan.
    Add about 2 cups of water.
  • Continuing to cook the goulash.
    Cook over slow heat for about 2 hours.
  • Adding red peppers to the pan.
    Add the red peppers and cook about 15 minutes. Serve with red cabbage, spaetzle, and sourdough rye bread. Enjoy!