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German Goulash With Spatzle

Goulash German Style – Beef Stew Recipe

  • Author: Cook Homey
  • Total Time: 2 hours 15 minutes
  • Yield: 7 servings 1x


There are many variations of this European beef stew that originated in Hungary (although in Hungary cooked differently, more like a soup). This variation is more typical for Germany or Austria.


  • 1kg beef chuck
  • 500g Spätzle (German pasta)
  • 2 large onions (chopped)
  • 3 cloves garlic (crushed)
  • 2 tbsp vegetable oil
  • 2 green bell peppers
  • 1 or 2 cups red wine
  • 2 or 3 cups chicken stock (or water)
  • 1/4 cup tomato purée
  • 2 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp brown sugar
  • 2 tbsp sweet paprika powder
  • 1 tbsp thyme (dried)
  • 2 tsp marjoram (dried)
  • 1 tsp caraway seeds (toasted and ground)
  • Touch of cayenne pepper
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • Bunch of fresh parsley


  1. Cut beef into 4 cm cubes, season generously with salt and pepper. Heat vegetable oil in a pot and add your meat. Cook it until nicely brown, then add roughly chopped onions.
  2. Toast spices in the pan, adding caraway, pepper, paprika, cayenne, thyme, and marjoram. After that deglaze the pan with a cup of chicken stock. Add to the pot together with a cup of wine.
  3. When wine evaporates, add tomato paste, crushed garlic, and bay leaf. After that add balsamic vinegar and brown sugar, then the rest of your chicken stock. Bring up to the boil and let it simmer for at least 1 hour. After 1 hour, add diced bell peppers.
  4. Meantime when it’s getting too thick, add a cup or two of cold water (or stock). Cook for at least 1 more hour. Meanwhile, cook your Spätzle.
  5. When the meat is tender, add salt, pepper, and marjoram to taste. Let this beautiful beef stew sit on your Spätzle. Serve with a little bit of sour cream and fresh parsley.


You can gently toast caraway seeds, black pepper, red paprika, thyme, and marjoram in a pan to make the taste stand out better.

It is good to sautée your cooked spätzle in a pan with a knob of butter.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Lunch
  • Method: Slow cooking
  • Cuisine: German


  • Serving Size: 7 servings , Amount per serving:
  • Calories: 640
  • Sugar: 4.5g
  • Sodium: 627mg
  • Fat: 19.2g
  • Saturated Fat: 6.6g
  • Carbohydrates: 50.6g
  • Fiber: 2.3g
  • Protein: 53.3g
  • Cholesterol: 187mg

Keywords: german goulash, European beef stew, Hungarian goulash

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