When the cold weather sets in, there’s nothing quite like a rich, flavorful stew to warm your soul. Gulasch, the Hungarian-inspired classic, has long been a comfort food for families, combining tender chunks of beef with hearty potatoes and the unmistakable warmth of paprika. This home-cooked version of Gulasch is a variation of what I once made at the Reading Liederkranz, later refined and served at Brauhaus Schmitz. While this dish has its roots in Hungary, it’s been embraced in German cuisine, often served with spaetzle, dumplings, or even a slice of good German rye bread with a generous spread of grass-fed butter.
One of my favorites for winter
One of the secrets of making the best Gulasch is the quality of the paprika. A good Hungarian or German Gulasch is all about the paprika. Paprika in the U.S. is usually used sparingly – on top of deviled eggs, sprinkled on a roast, a colorful garnish. You get the idea. But, here it is a key component of this dish. It adds that sweet, peppery flavor to Gulasch. Without it, it would just be a regular beef stew. The fresher the better. You can use the paprika you have in your pantry but I would highly recommend buying a new one because you’ll use a good amount here and you’ll definitely want to make this again!
Here is one of our favorites. This one has a sweet peppery smell and adds that flavor that you’re looking for.
Gulasch in Germany
Gulasch is a staple in German cuisine, bridging the gap between its Hungarian origins and the hearty, comforting dishes that define German home cooking. Walk into almost any Brauhaus (brewery restaurant) or Gasthaus (inn) in Germany, and you’re likely to find Gulasch on the menu, especially in the colder months. While its roots are firmly planted in Hungary, German chefs and home cooks have embraced this dish, adapting it with regional twists and ingredients. The addition of potatoes, as in this recipe, is a nod to the practicality and resourcefulness of German cooking, where one-pot meals are designed to be both satisfying and efficient.
In Germany, Gulasch is often served as a centerpiece for family dinners, community gatherings, and even festive occasions. Its popularity stems from its versatility and ability to feed a crowd with minimal effort—qualities that have made it a favorite in both homes and restaurants. Each region has its own spin on the dish: some prefer a thinner, soup-like consistency, while others, like this version, opt for a thicker, stew-like preparation. The defining characteristic, however, remains the rich paprika-forward flavor that gives Gulasch its signature warmth and color.
When visiting a Gasthaus, you’ll often see Gulasch paired with quintessentially German sides like spaetzle, or even thick slices of rye bread. It’s not just a dish; it’s an experience—one that embodies the gemütlichkeit (coziness and warmth) that Germans cherish. I’ve added potatoes to this version and it makes a perfect one pot dish. You can still pour this over dumplings or spaetzle, or you can leave the potatoes out if you’re planning that and don’t want the extra carbs. Whether you’re enjoying it with a pint of dark beer or a glass of red wine, Gulasch feels like a hug in a bowl, the perfect antidote to chilly evenings.
What You’ll Need For Gulasch
Ingredients
- 1 tablespoon canola or grapeseed oil
- 1 tablespoon butter or Ghee
- 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 red bell peppers, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup sweet paprika
- 1/2 teaspoon hot paprika
- 1 teaspoon dried marjoram or oregano
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 3 cups beef stock
- 1 tablespoon Maggi seasoning
- 2 tablespoons Worcestershire sauce
- 2 small Yukon Gold potatoes, unpeeled and diced
Instructions
- Heat a medium-sized Dutch oven over medium-high heat and let the pan become hot. Add the oil and the butter. Once the butter has melted, add the beef cubes. Season with the salt and pepper. Brown the beef cubes all over, making sure you get a nice even brown. (Don’t worry if the bottom of the pan is getting brown. You want that! It will only add flavor to the goulash.)
- Once all of the meat has browned, remove the beef and set aside. Add the peppers, onions, and garlic. Continue to cook until the peppers and onions are softened. Next, add the flour, both types of paprika, and marjoram and stir well, incorporating all of the ingredients. (It will look somewhat dry and pasty.) Now add the red wine, water, and Maggi. Mix well so that everything is incorporated and there are no lumps.
- Once everything is mixed well, turn the heat down to low and cover with a lid. Let cook for 1 1/2 hours, stirring occasionally. After 1 1/2 hours, check for tenderness by removing a piece of meat and cutting it with a fork; if it comes apart easily, add the potatoes.
- If not, let cook for another 30 minutes or until the meat is tender. (If you add the potatoes too early they will just fall apart.) Add the potatoes and cook for another 20 minutes or until the potatoes are done. Taste and adjust seasoning. Serve immediately.
- Serve topped with sour cream and fresh chives or on top of Spaetzle or Potato Dumplings.
Slow Cooker Gulasch
For those who prefer a set-it-and-forget-it approach, Gulasch works wonderfully in a slow cooker. Follow the instructions above but instead of cooking on the stove, place in your slow cooker for 4 – 6 hours.
Tips for Perfect Gulasch
1. Use Fresh Paprika
Don’t skimp on this ingredient! Fresh Hungarian paprika is the cornerstone of the dish. Buy from a reputable source and store it in an airtight container away from light. Click here to view our favorite.
2. Don’t Rush the Browning
Building flavor starts with browning the meat. Take your time to develop that deep caramelized crust. Many people don’t brown the meat enough. Unless it’s burned it will be fine.
3. Balance the Liquid
If you prefer a thicker stew, mix a little cornstarch with water until it resembles white glue. Whisk a little bit at a time into the Gulasch until the desired consistency is reached.
4. Let it Rest
Like many stews, Gulasch tastes even better the next day. Allowing it to rest overnight in the fridge intensifies the flavors.
Gulasch – Paprika Spiced Beef Stew
Ingredients
- 1 tbsp canola oil
- 1 tbsp unsalted butter or Ghee
- 2 pounds beef stew meat or chuck roast
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 each red bell peppers
- 1 small onion
- 3 cloves garlic
- 1/4 cup sweet paprika
- 1/2 tsp hot paprika
- 1 tsp marjoram leaves dried
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 3 cups beef stock
- 1 tbsp Maggi seasoning
- 2 tbsp Worcestershire sauce
- 2 each Yukon Gold potatoes small
Instructions
- Heat a medium-sized Dutch oven over medium-high heat and let the pan become hot. Add the oil and the butter. Once the butter has melted, add the beef cubes. Season with the salt and pepper. Brown the beef cubes all over, making sure you get a nice even brown. (Don’t worry if the bottom of the pan is getting brown. You want that! It will only add flavor to the goulash.)
- Once all of the meat has browned, remove the beef and set aside. Add the peppers, onions, and garlic. Continue to cook until the peppers and onions are softened. Next, add the flour, both types of paprika, and marjoram and stir well, incorporating all of the ingredients. (It will look somewhat dry and pasty.) Now add the red wine, water, and Maggi. Mix well so that everything is incorporated and there are no lumps.
- Once everything is mixed well, turn the heat down to low and cover with a lid. Let cook for 1 1/2 hours, stirring occasionally. After 1 1/2 hours, check for tenderness by removing a piece of meat and cutting it with a fork; if it comes apart easily, add the potatoes.
- If not, let cook for another 30 minutes or until the meat is tender. (If you add the potatoes too early they will just fall apart.) Add the potatoes and cook for another 20 minutes or until the potatoes are done. Taste and adjust seasoning. Serve immediately.
- Serve topped with sour cream and fresh chives or on top of Spaetzle or Potato Dumplings.
