German goulash is a very flavorful version of beef stew that has a prominent sweet paprika taste, which makes it quite a bit different than the Hungarian version you might be more used to. The broth is also made from a tomato base, so it has that warm, homey feeling you’re already familiar with.
Why You’ll Want to Make This Slow Cooker German Goulash
This Slow Cooker German Goulash is a hearty, comforting dish packed with tender beef, rich paprika-infused broth, and deep flavors that develop over hours of slow cooking. It’s an easy one-pot meal perfect for busy weeknights or a cozy weekend dinner.
- Flavor: This goulash is packed with deep, savory flavors, thanks to a generous amount of paprika and slow-cooked onions. It’s got that rich, comforting taste that’ll make you feel like you’re sitting in a cozy German tavern.
- Difficulty: Super easy! Just toss everything in the slow cooker and let it work its magic.
- Time-Saving Tip: Want to make this even faster? Chop your ingredients the night before so you can just dump and go in the morning.
- Budget Tip: No need for fancy cuts of meat,chuck roast is affordable and turns melt-in-your-mouth tender in the slow cooker.
- Serving Suggestions: Presentation: Serve in deep bowls with a dollop of sour cream and fresh parsley. For an authentic touch, pair it with traditional German bread like Pretzel (Brezn), Rye Bread (Roggenbrot), Beer Bread, or Pumpernickel.
My family is originally from Heidelberg, Germany area. This fall my husband and I took a cruise down the Rhine River and it was wonderful spending some time where my ancestors lived and worked for generations. That is part of the reason I created this recipe, as a way to feel connected to my family. I also serve New Year’s Eve Pork and Sauerkraut Recipe every New Year’s Day for the same reaso. Isn’t it amazing how food can do that?
Tips Before You Get Started
Here are some quick and easy tips to ensure your dish turns out perfectly every time:
Use quality paprika: The star of the dish! Try to get authentic Hungarian or German paprika for the best depth of flavor.
Browning the beef: This is totally optional, but if you have the time, searing the beef first adds an extra layer of flavor and locks in the juices.
Low and slow is best: Cooking on low for 7-8 hours will give you the most tender, fall-apart beef.
When you’re making stews in the slow cooker, don’t worry about buying expensive cuts of beef. Slow cooking beef tends to make even cheaper cuts of beef really tender and juicy.
Key Ingredients For Slow Cooker German Goulash
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Beef chuck roast: Cut into cubes for tender, juicy bites. Look for marbled cuts for maximum flavor and tenderness.
- Onions: Essential for adding natural sweetness and depth. Choose firm, unblemished onions.
- Paprika: The key to that rich flavor! Sweet or smoked paprika both work, but using a high-quality one makes a difference.
- Beef broth: Gives you a rich, savory base. Go for low-sodium if you want more control over the saltiness.
- Tomato paste: Adds a slight tanginess and thickens the sauce. Look for paste with no added sugars or preservatives.
- Garlic: Because everything is better with garlic! Fresh cloves give the best flavor.
- Caraway seeds: Optional, but they add a traditional German touch. Toast them lightly to enhance their flavor.
- Salt & pepper: Simple but essential. Sea salt or kosher salt works best.
Sure, but it’ll change the texture. Traditional goulash uses cubed beef for a chunkier, heartier dish.
Sweet Hungarian or smoked paprika is ideal for that signature goulash flavor.
How to Make Slow Cooker German Goulash
Sear The Beef
First, cut the beef cubes about 1-inch thick. Trim away any large chunks of fat, but small pieces are fine (they’ll provide lots of flavor for your stew and help make your meat even more fall-apart tender.
Brown the beef cubes in a hot pan. Next, add onions and garlic to the meat and simmer for 2 minutes.
Add Meat To Slow Cooker And Deglaze Pan
Remove the skillet from the heat. Then, with a spoon, scoop the meat and onions out, placing them into the bottom of your Crockpot.
Return the pan to the heat. Deglaze the skillet by pouring in the red wine and gently scraping the brown bits off the bottom with a wooden spoon. Turn off the heat and set aside.
Add Seasonings and Sauce
Add tomato paste, paprika, and seasonings to the slow cooker. Pour the red wine into the Crock Pot over the meat. Add broth and pickle juice.
Add Vegetables and Cook
Add the chopped vegetables to the crock pot. Stir all the ingredients to combine. Place the lid on your slow cooker and cook on low for 6-8 hours or until the meat is tender and the veggies are cooked through.
Variations and Substitutions
- Swap the beef: Not a beef fan? Try pork or venison instead! Traditional German goulash is all about hearty cubes of meat, making every bite tender and flavorful.
- Make it spicier: If you like a bit of heat, add a few pinches of cayenne or hot paprika.
- Thicker sauce: If you like your goulash with a richer sauce, stir in a cornstarch slurry in the last hour of cooking.
- Creamy: Often in German culture, you’ll find they will add some cream to their stews. If you want to, you can add about 1/4 cup of whipping cream to the stew the last 30 minutes of cooking time.
- Vegetables: You can add root vegetables in place of the celery and peppers to makes this a bit heartier. Try turnips, parsnips, or rutabaga. I think beets might also taste lovely, but they might make your other veggies pink.
Biblical Hospitality Reflection
When having company for dinner, be present. True hospitality is about connection, not perfection (Luke 10:41-42). Your guests will remember how you made them feel more than how spotless your home was. Focus on loving conversation and a warm welcome, just as Jesus valued Mary’s attentiveness over Martha’s busyness.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Easy Slow Cooker Goulash: Traditional German Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 tablespoons olive oil
- 2 lb beef, steak tips or sirloin, cut into 1-inch cubes
- 1/2 cup onion, chopped
- 3 cloves garlic
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 2 bay leaves, 2 inch long
- 1 tablespoon sweet paprika
- 1 teaspoon marjoram
- 1 teaspoon caraway seeds, optional, for authentic German flavor
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups beef broth
- 1 cup kosher garlic pickle juice
- 1 cup carrots, peeled and diced into 2-inch pieces
- 1/2 cup celery, cut into 1-inch size pieces
- 1/2 cup bell peppers, you can use red or green. Cored and cut into bite size pieces
- 4 cups potatoes, peeled, optional – cut into bite-size cubes
Instructions
- First, cut the beef cubes about 1-inch thick. Trim away any large chunks of fat, but small pieces are fine (they’ll provide lots of flavor for your stew and help make your meat even more fall-apart tender.2 lb beef
- Wash and dice the carrots, onions, celery, bell pepper, and potatoes. Set them aside for now.
- Peel and minced the garlic cloves and dice the onion.
- Heat up the olive oil in a skillet over medium-high heat. Add the beef and gently stir so it browns on all sides.2 tablespoons olive oil
- Add the diced onions and minced garlic. Stir everything together and let the pan simmer for 1-2 minutes as the onions begin to soften.1/2 cup onion, 3 cloves garlic
- Remove the skillet from the heat. Then, with a spoon scoop the meant and onions out, placing them into the bottom of your Crockpot. Leave all the little bits for deglazing.
- Return the pan to the heat. Deglaze the skillet by pouring in the red wine and using a wooden spoon to gently scrape the brown bits off the bottom. Turn off heat.1 cup dry red wine
- Add the seasonings, and tomato past to the meat in the crock pot.3 tablespoons tomato paste, 2 bay leaves, 1 tablespoon sweet paprika, 1 teaspoon marjoram, 1 teaspoon caraway seeds, 1 teaspoon salt, 1 teaspoon black pepper
- Pour the red wine into the Crock Pot over the meat.
- Add broth and pickle juice.2 cups beef broth, 1 cup kosher garlic pickle juice
- Add the chopped vegetables to the crock pot.1 cup carrots, 1/2 cup celery, 1/2 cup bell peppers, 4 cups potatoes
- Stir all the ingredients to combine.
- Place the lid on your slow cooker and cook on low for 6-8 hours or until the meat is tender and the veggies are cooked through.
- Remove bayleaf before serving.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Make-Ahead: Prep all ingredients the night before and refrigerate in a sealed container. Just be sure to keep raw meat separate from everything else to avoid cross-contamination.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Your goulash recipe looks delicious just like back home, I will have to make some, thank you
Regina, If you make it please let me know what you think. My goal is make it as true to German Grandma cooking as I can. :)
Hello,
What would it take to turn this recipe into Goulash soup?
Thanks,
Doug
Douglas, Transforming this Slow Cooker German Goulash recipe into a traditional German Goulash Soup (Gulaschsuppe) involves adjusting the consistency to a more broth-like texture and incorporating additional vegetables for heartiness. Here’s how you can modify the existing recipe:
Ingredients Adjustments:
Increase Liquid: Add 4 to 6 cups of rich beef broth to create a soup consistency.
Add Vegetables: Add in 2 diced red bell peppers, 2 peeled and diced carrots, and 2 peeled and cubed medium potatoes.
Seasoning: Include 1 teaspoon of caraway seeds and 1 teaspoon of marjoram for authentic flavor
Noodles: You might want to stir in a few cooked noodles also.