Traditional German Goulash Slow Cooker Recipe Made Easy
This German goulash slow cooker recipe is a true Rindergulasch made with fork-tender beef, a paprika-rich gravy, and an onion forward base. It cooks low and slow for deep flavor and is an easy, make-ahead meal that holds beautifully for hospitality.
Ingredients
- 2 pounds beef steak tips or sirloin, cut into 1-inch cubes
- 1/2 cup onion white or yellow, chopped into bite-size pieces
- 1 cup carrots peeled and diced into 2-inch round pieces
- 1/2 cup celery cut into 1-inch size pieces
- 1/2 cup bell peppers red or green, cored and cut into bite-size pieces
- 4 cups potatoes peeled and cut into bite-size cubes (optional)
- 3 cloves garlic minced, about a tablespoon
- 2 tablespoons olive oil
- 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 I buy the kind that are cold-packed.
Instructions
Prep the Beef and Vegetables
- Cut the beef into 1-inch cubes, trimming away any large chunks of fat while leaving smaller pieces for flavor.2 pounds beef
- Wash and cut the carrots, celery, bell peppers, and potatoes. Set aside.1 cup carrots, 1/2 cup celery, 4 cups potatoes, 1/2 cup bell peppers
- Chop the onion and mince the garlic.1/2 cup onion, 3 cloves garlic
Brown the Beef
- Heat the olive oil in a skillet over medium-high heat.2 tablespoons olive oil
- Add the beef and cook, stirring gently, until browned on all sides.
- Add the chopped onion and minced garlic. Stir and cook until the onion begins to soften.
Deglaze the Pan
- Remove the skillet from the heat and spoon the beef and onion mixture into the slow cooker, leaving the browned bits in the pan.
- Return the skillet to the heat and pour in the red wine.1 cup dry red wine
- Scrape the bottom of the pan with a wooden spoon to loosen all the flavorful bits, then remove from heat.
Build the Goulash
- Add the tomato paste, bay leaves, sweet paprika, marjoram, caraway seeds, salt, and black pepper to the beef in the slow cooker.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 over the meat.
- Add the beef broth and kosher garlic pickle juice.2 cups beef broth, 1 cup kosher garlic pickle juice
- Add the carrots, celery, bell peppers, and potatoes.
- Stir everything together until well combined.
Slow Cook
- Cover with the lid and cook on low for 6 to 8 hours, until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves before serving.
Notes
Storage, Make-Ahead, and Freezing Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 605kcal | Carbohydrates: 33g | Protein: 31g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 882mg | Potassium: 1300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4697IU | Vitamin C: 48mg | Calcium: 76mg | Iron: 5mg
