How to Make Goulash

Learn how to make goulash ("Gulasch") the way Oma (that's me) makes it!

German Meat Recipe: Oma's GoulashUsing a garlic press ... :)

It's one of my best beef recipes and it's similar to a Hungarian goulash recipe.

The main difference is that the Hungarian ones usually have potatoes added and the German ones don't. 

But, now-a-days, even that difference doesn't always exist. :)

Instead of arguing over where goulash comes from, let's just enjoy it! And, it's so easy to make! REALLY!

If you're still curious about the history of goulash, then check out the "Oma says" below.

In the meantime, here's my secret to a delicious goulash: brown the meat well. 

It's that simple. 

That's where the flavor starts. And then the onions, too. The darker, without getting black, the more flavor there is. Wunderbar! Lecker!

How to make Goulash - Oma's way!


  • 2 lbs boneless beef chuck, cut into 1/2 inch cubes
  • 3 tbsp butter or oil
  • 1 tbsp tomato paste
  • 3 - 4 onions, coarsely chopped
  • 1 clove garlic, minced (optional)
  • 2 carrots, sliced
  • 1 - 2 tbsp sweet Hungarian paprika
  • 1 cup red wine (or water)
  • 2 cups beef broth (or bouillon cubes & water)
  • 1 bay leaf
  • 1/2 tsp each salt and pepper
  • In a large pan, brown the beef cubes in two batches in the butter or oil over high heat, removing browned meat to a bowl.
  • Add onions and garlic (if using) and fry until translucent, about 5 minutes.
  • Add remaining ingredients and the browned beef cubes.
  • Bring to boil. Reduce heat to simmer and cover.
  • Simmer for about 1 1/2 hours or until meat is tender.
  • Check seasoning and adjust as needed.
  • If you wish to make the gravy thicker, mix about 1 -2 tbsp cornstarch with a bit of cold water and stir in as needed to thicken.
  • Serves 4 - 6.


  • Add 1 lb green beans.
  • You can add the carrots after the goulash has simmered 45 minutes if you like it to have a bit more "texture".
  • 1 tsp thyme is a nice addition.
  • You can add about 4 potatoes, cut into 1/2 inch cubes if you wish. Add it when you add the carrots.
  • Adding cayenne pepper gives a bit of spice. Or, try adding Montreal Steak Spice (totally non-German, but Opa and I like the 'kick' it gives!)

What to serve with your goulash ...

A northern German tradition is to serve the goulash over boiled potatoes. In southern German, it needs to be served with spätzle, a homemade noodle.

This is a cold weather favourite throughout German as well as at our house. Use this method of how to make goulash and then alter it according to your likes.

A Slow Cooker Goulash ...

Here's a German goulash sent in by one of our readers, Anna Hanssen.

She uses a slow cooker to make this. Doesn't it look fantastic!?! 

Anna's Goulash

Are you curious about the history of Goulash?

Hungarian or German? What's the connection between the two?

If you are, then check this out.

Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.

*  *  *  *  *

Looking for that special German ingredient or convenience food?

You can order them online!



Download FREE "Herbs & Spices in the German Kitchen" NOW

by Subscribing to my FREE monthly Newsletter

Quick Fix Recipes - Just like Oma's

Experience Germany: food, people, country, & RECIPES!


Have your say! Leave a comment in the box below. Need a quick answer? Then go to Quick German Recipes Facebook where there are over 30,000 German Foodie Fans who can help!

Remember to BOOKMARK this page, so you can find your way back!

Top of How to make Goulash

› Goulash

Words to the Wise

"Instruct the wise, and they will be even wiser. Teach the righteous, and they will learn even more."

Proverbs 9:9 (NLT)



"Just like Oma's"

with ...

quick fix soups

Recommended by Chef Glenn

"Sehr Gut, Gerhild!

Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety

Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"

Need Help?

Quick answers to your questions?

Go to my

Facebook page 

You'll find lots of German foodies ready to help!

Share your recipes and photos, too!

Here's what some of my fans say:

Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!   


Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.


Lori S: This is the best split pea soup I ever made! It disappeared faster than any other soup I have made. It is so easy to prepare the night before an throw together before I leave for work, I will definitely use it often!


Sunetra CDas sieht aber lecker aus.


GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.

submit your recipe