Beef Goulash Recipe, the classical Preparation shows you the Cook Professional

In my Beef Goulash recipe I answer the most important questions about the classic stew with beef.

The video about the preparation of Beef Goulash shows you everything step by step.

A simple preparation that is sure to succeed. This is how relaxation goes 😉

I wish you much joy and good success in cooking beef goulash yourself! 

1. Beef Goulash – the Shopping List for You

My recommendation: Buy good meat for your beef goulash from a butcher – best organic quality. The other ingredients are also available in the supermarket.

Your shopping list:

  • 500g beefwade
  • 500g onions
  • fresh garlic (but you only need one clove)
  • 1 lemon
  • beef broth
  • tomato puree
  • sunflower oil
  • sweet paprika
  • caraway
  • marjoram
  • allspice
  • pepper and salt (you have it at home, don’t you?)

Beef Goulash, the right Goulash Meat

The best goulash meat comes from the front or rear knuckle of beef. These cuts are strong in taste, juicy in addition, cook themselves butter-softly (also the sinews) and do not disintegrate fibrously.

The meat from the neck of beef, on the other hand, is leaner, boils fibrous and is therefore not optimally suited.

The best goulash meat is from the Rinderwade!

Nobles goulash is cut from the shoulder or even from the filet, there are innumerable variants of goulash which I would like to briefly tear in the following. Goulash will not be tough if you use the right meat.

2. Cook Beef Goulash

There are two ways of preparing classic beef goulash:

2.1 Beef Goulash Preparation Variant 1 Beef NOT fried

Here you don’t fry the meat, but start with the onions. This is the classic Viennese way to prepare juice goulash.

  • Fry the onion cubes (same amount as meat) with some oil until light brown.
  • Add the diced beef – 3cm are ideal.
  • Steam the meat in a pot with the onions for 5 minutes.
  • Now add the tomato paste and roast briefly.
  • The colour of the tomato paste changes from red to light brown reddish.
  • Now sprinkle with sweet paprika. Paprika please do not roast, because it becomes bitter!
  • Quickly deglaze with broth.

2.2 Beef Goulash Preparation Variant 2 Meat roasted

Here you start with the meat, which is first fried in a pot.

  • Fry the meat cubes, ideally 3 cm cube size, in a little oil at high heat and then take them out of the pot.
  • Put the onion cubes in the pot and fry them light brown with a little oil in the frying pan.
  • Now the meat cubes come back into the pot to the onions.
  • Add the tomato paste and roast briefly.
  • The colour of the tomato paste changes from red to light brown reddish.
  • Now sprinkle with sweet paprika. Paprika please do not roast, because it becomes bitter!
  • Quickly deglaze with broth.

2.3 Additional Tips for Goulash Cooking

In general, you can add the paprika even after quenching, the effect is the same.

After or during a cooking time of 60-90 minutes, season with salt, pepper, marjoram, grated untreated lemon peel, chopped caraway seeds and finely chopped cloves of garlic.

The onions bind the goulash. If the binding seems too thin to you, you can add a finely grated potato to the beef goulash.

The classic beef goulash is rounded off by a fine seasoning with freshly ground pimento.

3. Prepare Beef Goulash Step by Step – with Photos

Here the steps to the beef goulash cook for an uncomplicated preparation…

Cut beef for beef goulash. Large cubes of 3 cm are ideal. Ideal goulash meat of beef is from the calf, the lower shell, the upper shell, high rib and false rib.

Then cut the onions into cubes. When peeling the onion, leave the root on the onion. Cut the onion diagonally and crosswise and cut into fine cubes. Please use a sharp knife. If you want to cry less, use a very sharp knife, a diving mask or put some cold water in your mouth. 🙂

The meat/onion ratio is important for a good beef goulash. Prepare onions and meat in the same proportion or quantity.

Sweat the onion cubes in a little oil for 10-12 minutes until light brown. Either sauté the beef goulash cubes briefly or add them raw to the onions and cook for 5 minutes. Then add the tomato paste.

Fry the tomato paste with the onions and the beef until light brown. Professionals add the paprika shortly before adding the broth so that it does not roast. You can also add the pepper in the next step.

The extinguished beef goulash at the stove here seasoning with paprika. Now you can add all other spices like salt, pepper, caraway, marjoram. Then let the beef goulash simmer for 60-90 minutes with the lid on. Shortly before the end of the cooking time, add the garlic cubes and the lemon grater and finish the beef goulash excellently!

4. Side Dishes Beef Goulash

The beef goulash is served regionally with various side dishes. Here are some suggestions for your beef goulash:

4.1 Beef Goulash with Potatoes

Goulash is served with cooked, peeled potatoes, which are mostly classic parsley potatoes, tossed in butter and seasoned with salt, pepper, finely chopped parsley and nutmeg. In exceptional cases, mashed potatoes are served with goulash.

4.2 Beef Goulash with Noodles

Cooked fresh and al dente noodles (broad ribbon noodles) in foamed butter, season with freshly cut parsley, salt, pepper, nutmeg and serve with goulash.

4.3 Beef Goulash with Spaetzle, the Spaetzle Recipe

Freshly prepared, scraped spaetzle, toss in butter, sprinkle with salt, pepper and fresh parsley and serve with goulash.

Viennese juice goulash, Viennese style goulash with spaetzle.

4.3.1 Spätzle dough recipe for 2 persons

Ingredients Spaetzle dough:

  • 250 g sieved flour
  • 4 pinches salt
  • 2 pinches of black pepper
  • 2 pinches of nutmeg
  • 3 eggs
  • 80-100 ml lukewarm water

4.3.1 Preparation of Spätzle for Beef Goulash

  1. Mix the ingredients in a bowl in the order given.
  2. Then beat with a wooden spoon to a thick dough until it blows.
  3. I drive the dough directly through a lathe slice of boiling salted water.
  4. Who it can scrape the Spätzle from the board.
  5. If the Spaetzle above swimming directly with the skimmer remove and in cold water quench.
  6. Mix the drained spaetzle with vegetable oil so that they don’t stick together.
  7. Prepare and finish: Swing the spaetzle briefly in a pan in hot, frothed butter.
  8. Season spaetzle with salt, pepper, nutmeg and finely chopped parsley.
  9. Arrange the goulash on hot plates, add the spaetzle to it

5. Prepare Beef Goulash Cooking Video

Preparing beef goulash step by step is easy with the following video!

6. Beef Goulash Recipe

Now it’s in your hands. Cook beef goulash like a pro, and you can master that with ease. Have fun and good luck!

Print Recipe
5 from 14 votes
5 from 14 votes
Beef Goulash Recipe
Beef goulash recipe for the popular stew with beef. Cook video and step by step photo guidance with supplements ideas and many Tipps of the cook professional Thomas Sixt.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Courses
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 1027kcal
Author: Thomas Sixt
  • 500 g onions
  • 500 g beef goulash meat beef wade
  • 10-20 ml sunflower oil
  • 1 tbs tomato puree
  • 1 tbs sweet paprika powder
  • 1200 ml beef broth I use a strong beef broth
  • 1 pc clove of garlic
  • 1 tsp caraway
  • 1 tbs majoram
  • some Lemon abrasion
  • salt
  • pepper
  • 2 pinch Piment
  • Peel and finely dice the onion, cut the meat into about 40-50 g cubes and sauté vigorously in a pot with a little oil. Remove the meat from the pot and sweat the onion cubes with a little more oil until light brown.
  • Put the meat back in the pot, roast further with the tomato paste, add the paprika powder and deglaze with the beef stock. Lightly stew the Viennese goulash with the lid on a low heat for about 1 hour.
  • Add the chopped garlic and the remaining finely chopped spices and continue to stew with the lid gently flowing. The meat should be pithy and soft towards the end of the cooking time.
  • Season the beef goulash with salt, pepper and a little pimento - if necessary bind with grated potato or some mixed cornflour and serve with dumplings.

7. Calories Beef Goulash, the Nutritional Values in Detail without Side Dishes

Nutrition Facts
Beef Goulash Recipe
Amount Per Serving
Calories 1027 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 21g131%
Polyunsaturated Fat 9g
Monounsaturated Fat 24g
Cholesterol 233mg78%
Sodium 4443mg193%
Potassium 1139mg33%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 15g17%
Protein 81g162%
* Percent Daily Values are based on a 2000 calorie diet.

8. More Goulash Recipes and Other Stews

veal cream goulasch
vegan goulasch sweet potatoes
vegan goulasch
beef ragout in red wine
venison goulash
deer ragout

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!