Oma's Traditional Goulash (Gulasch)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: April 30, 2011, Updated: May 11, 2025

My German beef goulash (rindergulasch) is rich, hearty, and all about the meat and gravy ... perfect with dumplings, just like I grew up with.

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Want to learn how to make goulash the German way? Well, here's how Oma does it! Beautifully flavored with a marvelous gravy... Mmm, delicious!

Learn how to make goulash (Gulasch) the way Oma ... yep, that’s me ... makes it! It’s one of my best beef recipes, rich with flavor and so easy. Unlike the Hungarian version, mine tweaks it way the German make it, skipping the potatoes and focusing on tender beef and deep, delicious gravy. 

Top Tips for Best Results

1. Sear in Batches: Brown beef in small batches to develop deep flavor
2. Paprika: Use sweet Hungarian paprika for authentic taste
3. Wine: Deglaze with red wine to enrich the sauce
4. Stretch It Out: Add carrots or peppers to boost quantity and make it more budget-friendly

Where Did Goulash originate?

Goulash gets its name from Gulyás, the Hungarian word for herdsman. Out on the plains, they’d stew up weaker cattle, a practical, hearty meal. So yes, goulash does come from Hungary originally, but we Germans know a good thing when we taste it! We often borrow dishes from neighboring countries, give them a little tweak, and call them our own.

This one’s a favorite in my kitchen. It’s easy and perfect to make with the grandkids. Add your favorite spices, toss in some veggies, and settle in some brötchen to dip into a hot bowl on a chilly night. Trust me, once you’ve tried it, you’ll be calling it yours too.

What to Serve With Goulash

In Northern Germany, goulash is traditionally served over boiled potatoes. Down south, it’s all about spätzle ... those tender homemade egg noodles. I’ve even paired it with creamed Brussels sprouts, but hot mashed potatoes are another favorite. Honestly, it’s delicious no matter what’s under that rich gravy!

This German cold-weather favorite is perfect for our chilly Canadian winters. The top photo shows I served it with potato dumplings and red cabbage, an absolute family favorite!

You’ll notice that photo looks redder because it had more paprika and red wine. The one below skipped both those and the tomato paste (empty pantry!). Both were delicious, just different.

Here's a fantastic recipe for how to make goulash the German way!

Follow my basic method below, then tweak it to fit your family’s tastes. Add veggies, spice it up, make it yours. It might not be traditional goulash, but it’ll be your new tradition!

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Oma's Secret to Goulash

Brown the meat well ... really well. That’s where the deep, rich flavor begins. Do the same with the onions, and when you add liquid, stir up all those tasty browned bits. That’s what makes the gravy so lecker!

Let's talk about leftovers!

If you’ve got extras (somehow!), goulash freezes beautifully. Share with guests or save for later ... honestly, it tastes even better the next day.

Different Versions of Goulash

Across Europe, and even within Germany and Hungary, goulash varies, but one thing stays the same: it’s made with cubed stewing beef. American goulash, though, is a different dish altogether, usually made with ground beef, elbow macaroni, and tomato sauce.

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Oma's Traditional Goulash (Gulasch)

My German beef goulash (rindergulasch) is rich, hearty, and all about the meat and gravy … perfect with dumplings, just like I grew up with.

Prep Time:

10 minutes

Cook Time:

1 hour 45 minutes

Total Time:

1 hour 55 minutes

Servings:

6 servings

Ingredients:

• 3 tablespoons (42 grams) butter or olive oil, more if needed
• 2 pounds (0.9 kilograms) boneless beef chuck or round steak, cut into approx ¾-inch cubes
• 3–4 large onions, coarsely chopped
• 1 clove garlic, minced (optional)
• 2 tablespoons (32 grams) tomato paste
• 2 large carrots, sliced
• 1–2 tablespoons (7–14 grams) sweet Hungarian paprika
• 1 cup (240 milliliters) red wine (or water)
• 2 cups (480 milliliters) beef broth, beef stock, or bouillon cubes & water
• 1 bay leaf
• ½ teaspoon each salt and black pepper
• 3 tablespoons (24 grams) cornstarch

Instructions:

1. In a large pot, brown meat in two batches in the butter or oil over high heat, removing browned beef chunks to a bowl.
2. Add onions and garlic (if using) and fry until translucent, about 5 minutes. Add extra butter/oil if needed. Stir in tomato paste and fry for about 1 minute.
3. Add the remaining ingredients, except for the cornstarch, stirring up the browned bits at the bottom of the pot, and add the browned beef.
4. Bring to boil. Reduce heat to a low simmer and cover.
5. Simmer for about 1½ hours, or until meat is tender.
6. Mix cornstarch with a bit of cold water and stir in just as much as is needed for a thicker consistency.
7. Check seasonings and adjust as needed. Remove the bay leaf and serve.

Notes/Hints:

• Add green beans, bell peppers, or cubed potatoes to make it heartier
• Stir in carrots after 45 minutes for more texture
• Try 1–2 tsp caraway seeds or 1 tsp thyme with the onions and garlic
• Want a kick? Add cayenne or a bit of Montreal Steak Seasoning (Opa-approved!)
• This recipe also works well in a slow cooker

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Recipe updated on May 11, 2025

Beef Recipes? Click here ->

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From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.