Goulash Origins: Bavarian Or German Style?

Goulash is a hearty beef stew with lots of paprika, originally from Hungary. Over the centuries, the dish has travelled and evolved, with many different variations of the original recipe being developed. German goulash, for example, tends to be heavy on onions and enriched with a little red wine, but it doesn't include potatoes or carrots and is thicker than the Hungarian style. Bavarian goulash, meanwhile, is cooked with beer, which adds lovely malty depth and roasty notes to the dish.

German goulash vs. American goulash

Goulash is a meat and vegetable stew seasoned with paprika and other spices. While it originated in Hungary, it is now a common meal predominantly eaten in Central Europe and has many variations.

German Goulash

German goulash is typically made with beef chuck or other beef stew meat cut into bite-sized pieces. It also includes onions, garlic, and spices such as paprika, caraway seeds, marjoram, and bay leaves. German goulash is often served with bread, mashed potatoes, rice, noodles, or spaetzle. It may also include vegetables such as peppers, carrots, and potatoes.

American Goulash

American goulash, sometimes called slumgullion, is considered a comfort food dish. It usually includes ground beef, various kinds of pasta (macaroni or egg noodles), and tomatoes. It may also include cheese.

Comparison

The main differences between German and American goulash are the types of beef used and the inclusion of tomatoes. German goulash uses larger chunks of beef and only a small amount of tomatoes, while American goulash uses ground beef and often includes various tomato products. American goulash also typically includes pasta, while German goulash does not.

German goulash ingredients

German goulash is a hearty beef stew with generous amounts of paprika. Goulash has many variations, but the German version is distinct from the traditional Hungarian goulash. German goulash is characterised by larger chunks of meat, usually beef, and a thicker consistency. Here are the ingredients you will need to make a delicious German goulash:

Meat

Use beef chuck or other well-exercised muscles like shoulder or round for the best results. Cut the meat into bite-sized pieces so they cook evenly. The beef is typically not seared but added directly to the onions and cooked until the juices run clear.

Onions

Use a healthy amount of onions, usually a one-to-one ratio with the beef. Chop them finely and cook until they are soft and golden brown. Don't worry about the stew being too onion-heavy as most of the onions will disintegrate, leaving behind a rich, aromatic flavour.

Seasonings

The key seasonings are sweet paprika, caraway seeds, marjoram, and bay leaves. You can also add black pepper, dried rosemary, and garlic, though some traditional recipes omit garlic. These spices give German goulash its distinctive flavour and aroma.

Liquids

Use a combination of beef broth or stock and a dry German red wine or red wine vinegar for added flavour and acidity. Tomato paste is also added in small quantities for umami and acidity. You can also deglaze the pan with wine to pick up all the concentrated flavours from the fond, or tasty brown bits left in the pan after cooking the meat and veggies.

Vegetables

While not always included, you can add potatoes, peppers, and carrots to your goulash. Potatoes are a classic addition as they provide starch and make the goulash thicker and smoother. Peppers and carrots add sweetness and colour.

Extras

Some recipes call for a sauce thickener like 'Saucenbinder' or cornstarch, especially if you prefer a thicker consistency. You can also add a dollop of sour cream to make the sauce velvety smooth and add a tangy flavour.

German goulash is a flavourful, comforting dish perfect for cold weather. With these ingredients and a bit of time, you can create a hearty, satisfying meal that feeds the soul.

German goulash cooking methods

German goulash is a flavourful, hearty dish that can be prepared in a variety of ways. Here is a step-by-step guide to cooking German goulash:

Ingredients

Firstly, gather your ingredients. For a classic German goulash, you will need beef chuck or another well-exercised cut of beef, such as shoulder or round. You will also need onions, garlic, sweet paprika, tomato paste, caraway seeds, marjoram, beef broth, red wine or red wine vinegar, salt, and pepper. Some recipes also include additional ingredients such as butter, olive oil, bay leaves, and beef bouillon cubes.

Preparation

Chop the onions very finely and set them aside. Trim any fat and sinew from the beef and cut it into 1- to 1.5-inch pieces. Peel and chop the garlic, adding caraway seeds and mincing the mixture.

Cooking

Heat butter or oil in a roasting pan or Dutch oven over medium heat. Add the onions and cook until they are golden brown, which should take around 30 minutes. If using garlic, add it to the pan with the onions and cook until fragrant.

Next, add the beef, beef broth, red wine or vinegar, paprika, and other ingredients, such as bay leaves, garlic, caraway seeds, marjoram, and tomato paste. Bring the mixture to a gentle simmer, reduce the heat to low, and cover. Let the goulash simmer on the stovetop or in the oven at 350°F for 1.5 to 2 hours, or until the beef is tender and the onions have mostly dissolved.

Serving

Season the goulash with salt and pepper, remove the bay leaves, and serve while hot. German goulash is often served with bread, noodles, mashed potatoes, or spaetzle.

Tips

For a thicker consistency, cook the goulash uncovered or partially covered for a portion of the cooking time. This will allow the sauce to thicken without adding extra calories or heaviness to the dish.

If desired, use a 'Saucenbinder' or sauce thickener to adjust the consistency of the goulash. However, this is not necessary for a classic German goulash, which will thicken on its own if cooked uncovered or partially covered.

Variations

While the above method describes a classic German goulash, there are several variations worth noting. Some recipes call for browning the beef before adding it to the pan, while others suggest adding additional vegetables such as bell peppers, carrots, or potatoes.

For a Bavarian-style goulash, try adding a dark German lager such as bock, doppelbock, or Munich dunkel to the braising liquid for a malty, roasty depth of flavour.

German goulash history

Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. The dish originates from Hungary, but it is also a common meal in Central Europe and other parts of Europe.

The German variety of goulash is a flavourful, hearty dish that is often served with bread, mashed potatoes, rice, noodles, or spaetzle. German goulash is typically made with beef, although pork, venison, and wild boar varieties exist. The meat is cut into chunks and cooked in beef broth with onions, tomato paste, and spices such as paprika, bay leaves, marjoram, caraway seeds, and pepper.

German goulash recipes also benefit from the addition of German lagers, especially in the southern part of the country. In Bavaria, dark styles of beer add malty depth and roasty notes to the dish.

German goulash serving suggestions

German goulash is a flavourful, hearty dish that can be served in a few different ways.

When serving German goulash, it is important to consider the fact that it is already a complete meal in itself. However, it is still a good idea to serve something crunchy on the side, such as KFC coleslaw, crisp air fryer green beans, or a fresh strawberry spinach salad.

German goulash also goes well with bread, such as butter swim biscuits, cat head biscuits, buttery crescent rolls, Lion House rolls, practically no-knead bread, beer bread, or quick and easy Bisquick biscuits.

If you want to serve your goulash with potatoes, you can choose from mashed potatoes, Semmelknödel, or potato dumplings. It also goes well with rice, noodles, or spaetzle.

For those who want to stick to more traditional German sides, rye bread, yeasty German beer bread, or even soft pretzels are good options.

Finally, a bowl of goulash can be garnished with a pinch of paprika and a dollop of sour cream, and served with a glass of German lager.

Frequently asked questions