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Old Fashioned German Goulash

Russ Myers


"Goulash" is simply another word for stew and is popular in many countries, with the spices changing according to local custom. The stew is traditionally served ladled over buttered noodles.


★★★★★ 1 vote

6 Servings
20 Min
3 Hr
Stove Top


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1 Tbsp
olive or vegetable oil
2 lb
beef chuck or round, cut into 1 1/2 inch cubes
2 c
onion, cut in 1 inch pieces
1 large
clove garlic, finely minced
2 tsp
sweet paprika
1 small
bay leaf
1/2 tsp
caraway seeds
1/2 tsp
dry thyme
1/2 tsp
1/4 tsp
fresh ground black pepper
4 medium
potatoes, cut into 1 inch cubes
2 or 3
carrots, cut into 1 inch pieces
(20-ounce) can whole peeled tomatoes, undrained (see note)
1 1/2 c
dry red wine
1 lb
wide, home-style noodles
1 Tbsp
2 tsp
minced parsley

How to Make Old Fashioned German Goulash


  • 1In a Dutch oven, place oil and heat pan on medium high until oil sizzles.
  • 2Add half the beef and brown well, about 5 minutes, stirring once or twice. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining beef.
  • 3Return first batch of browned beef to the pan, add onion, garlic and spices and continue to cook, stirring often, for 5 minutes or until onions are translucent.
  • 4Return any drained juices from the meat to the pot, add the potatoes, carrots, tomatoes, and wine to the pan and bring to a boil. Lower heat to lowest setting and cover. Continue to simmer 2 – 3 hours, checking and stirring once or twice - add a bit of water if the liquid evaporates before the time is up.
  • 5When ready to serve, boil the noodles as the package directs. Drain and toss with optional butter and parsley. Serve noodles with the goulash..
  • 6Note:
    You may use the tomatoes as they come from the can, or cut them roughly into 1 inch pieces before adding.

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About Old Fashioned German Goulash

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German
Other Tag: Heirloom

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