Just four ingredients, plus oil and salt, are needed for this spectacular German goulash without tomato. A hearty beef stew that can be prepared ahead of time, and is perfect served with egg noodles, pasta, mashed potatoes, or homemade spaetzle.
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This German goulash recipe is the easiest one you can prepare, and it only requires beef cubes, peppers, onions, and paprika powder, on top of the usual olive oil and salt. These are stewed to perfection, creating a rich, savory, and hearty dish with authentic flavors.
Below I share a list of ingredients you can add to make German goulash your very own, depending on what variation works best with your preferences! If it is your first time using paprika, read our 'what is paprika' post; it will help you understand the spice and how to use it.
My area of Northeastern Italy was part of the Austro-Ungarian Empire, so this dish is popular and something we would enjoy throughout winter to serve with gnocchi, bread gnocchi, or a variety of short pasta types. I can assure you, this simple goulash recipe without tomato is the best you will try!
💎 Why This Recipe Works
- It has been tested tens of times and always gives excellent results!
- You can make this hearty German goulash ahead of time, making it perfect for large gatherings or busy schedules.
- This traditional stew is the ideal comfort food during cold days! It can be amended to suit needs and tastes.
- Serve with spaetzle, any kind of potatoes [try mashed potatoes without milk], gnocchi or bread dumplings, polenta, crusty bread, buttered noodles. Also green beans, cabbage, or sauerkraut.
🛒 Ingredients
- Diced Beef: For goulash, choose cuts of beef that benefit from slow cooking, becoming tender and flavorful. Beef chuck, shoulder, or stewing beef are excellent choices. These cuts have enough connective tissue to break down during the cooking process, resulting in succulent and tender meat.
- Bell Peppers: There are different recipes and this one uses a one-to-one ratio of beef, onions, and peppers. Go for a mixture of red and yellow peppers for the right balance.
- Paprika: Goulash typically uses Hungarian paprika, well-known for its sweet and slightly smoky flavor. Varieties include sweet, hot, and half-sweet and the choice depends on personal preference, although sweet paprika is often preferred for its distinctive flavor.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Marjoram, Caraway Seeds, and Bay Leaves: Caraway seeds are extremely popular in Hungarian goulash. Add some at the same time as the paprika, should you wish. As bay leaves are quite flavorful, add just one for the whole recipe. If you’re out of bay leaves, you can find a suitable bay leaves substitute in my guide. Some like to add garlic, but it is not necessary. Some like to add garlic, but it is not necessary.
- Red wine and Beer: For a richer, more decadent result, add some red wine or beer to your German Goulash. Do this when adding the water for simmering, but remember that the quality of the drink matters. When using red wine, Cabernet Sauvignon is an excellent choice; if you are opting for beer, then a malty German dark lager will offer that extra kick.
- Beef Broth or Stock: Just like the option above, should you want it and have it, you can use some beef broth instead of water; however, this recipe is extremely rich and tasty without it. Make sure to use good-quality beef stock or your own beef broth, and adjust your seasoning accordingly.
- Tomato: You can add tomato paste to the recipe to increase the sweetness of the profile. This is not necessary in this recipe, as the peppers play that role, however, if using smoked or hot paprika instead of Hungarian or sweet, it is a helpful ingredient for balance.
- Clarified Butter (Ghee): Ghee is a clarified butter with a nutty taste, adding richness to the dish. Its higher smoke point makes it ideal for browning meat and sautéing onions without burning, enhancing the overall flavor profile of the German beef goulash.
👩🏻🍳 How to Make (step-by-step)
- Cut the beef chuck and peppers into dice, and thinly slice the onions.
- Warm up the oil in a large pot or Dutch oven. Once warm, add the onions and a little salt. [Picture 1]
- Mix well, cover the saucepan with a lid, and reduce the heat to medium-low. Allow the onions to soften and turn golden.
- Add the beef [Picture 2] to the browned onions and mix well, searing the diced beef on all sides.
- Next, add the bell pepper cubes to the browned beef and onion and mix well. [Picture 3]
- Cover the pan with a lid and allow the stew to cook for about 10 minutes. This will allow the peppers and onions to release their juices and create the gravy base for the German Goulash.
- After about 10 minutes, add the paprika and adjust salt and pepper as needed. [Picture 4]
- Mix well, allowing the spices to blend well and cook.
- Finally, cover the goulash soup with water - add just enough for all the ingredients to be submerged. [Picture 5]
- Cover the pan again, allow this easy Goulash recipe to simmer for 2 hours on a low flame, and stir occasionally.
- Once the meat is tender and it achieves the desired consistency, taste for seasoning (salt and black pepper) and adjust if needed.
- Serve the German Goulash without tomato sauce with your favorite side! Great options are potatoes [try mashed potatoes with leek], pasta, gnocchi, or some sour cream, and sprinkle a little fresh parsley on top for decoration if liked. Enjoy! [Picture 6]
👩🏻🍳 How to Make (step-by-step)
What is Goulash?
Goulash is a slow cooked Hungarian stew made with beef, onions, peppers, and paprika powder. The word goulash originates from the Hungarian word Golya which means cowboy or herder. This dish spread across Central Europe, with multiple Goulash recipes originating in different regions, adapting to local tastes.
Which cuts of beef are commonly used in German goulash?
The authentic German goulash recipe tends to use cuts like chuck or stewing beef. These are rich in connective tissue and benefit from slow cooking, resulting in tender and flavorful meat.
What is the difference between German goulash and American goulash?
German goulash is a thick stew of beef, onion, and spices. American goulash on the other hand uses ground beef, onions, and elbow macaroni. These are all cooked in a single pan with tomato paste or tomato sauce, spices, green peppers, and beef broth.
How to store and reheat goulash?
Goulash can be stored in an airtight container in the refrigerator for up to four days, or frozen for up to three months. To serve, allow to thaw overnight in the fridge; heat in a saucepan or in the microwave until thoroughly hot.
💡 Expert Tips and Tricks
- Onions: Thinly chopped onions in this recipe will dissolve and break down during the long cooking time; this creates a rich gravy that hugs the meat. Although this recipe calls for a lot of it, the onion will add depth but not sting to this goulash soup.
- Balance the Peppers: I cooked this recipe multiple times, and my preference is for a mix of yellow, red, and green peppers. When cooking with all red, the result may be on the sweeter side, so balance out the flavor with paprika powder.
- Paprika: Hungarian paprika and sweet paprika are the most commonly used varieties. I have tried this German goulash recipe using only smoked paprika or pimento and found it too strong. However, I have also mixed sweet and smoked paprika and the recipe has a definite kick to it, if you are looking for something different.
- Slow cooker: Use it for large gatherings to keep the goulash warm while many people help themselves.
🌶️Types Of Goulash - Infographics
🍴 Delicious Sides to Serve with Goulash
🍽️ Recipe
Easy 4 Ingredients German Goulash Without Tomatoes
Ingredients
- 500 g Diced stewing beef
- 500 g Sliced Onions any color
- 500 g Peppers yellow, green, and red
- 2 tablespoon Paprika sweet or Hungarian
- 2 tablespoon Olive Oil
- Salt and pepper to Taste
Instructions
- Cut the beef chuck and peppers in dice, and thinly slice the onions.
- Warm up the oil in a large pot or Dutch oven on medium heat. Once warm, add the onions and a little salt.
- Mix well, cover the saucepan with a lid, and reduce the heat to medium-low. Allow then the onions to soften and turn golden. This will take approximately 7-10 minutes.
- Add the beef to the onions and mix well, searing the meat on all sides.
- Next, add the bell pepper cubes to the browned beef and onion, and mix well.
- Cover the pan with a lid and allow the stew to cook for about 10 minutes. This will allow the peppers and onions to release their juices and create the gravy base for the German Goulash.
- After about 10 minutes, add the paprika, and adjust salt and pepper as needed.
- Mix well, allowing the spices to blend well and cook.
- Finally,cover the goulash soup with water - add just enough for all the ingredients to be submerged.
- Cover the pan again and allow this easy Goulash recipe to simmer for 2 hours on a low flame, and stir occasionally.
- Once the meat is tender and it achieves the desired consistency, taste for seasoning and adjust if needed.
- Serve with your favorite side of potatoes, pasta, or gnocchi, some sour cream, and sprinkle a little fresh parsley on top for decoration if liked. Enjoy!
Video
Notes
- Diced Beef: For goulash, choose cuts of beef that benefit from slow cooking, becoming tender and flavorful. Beef chuck, shoulder, or stewing beef are excellent choices. These cuts have enough connective tissue to break down during the cooking process, resulting in succulent and tender meat.
- Storage instructions: Goulash can be stored in an airtight container in the refrigerator for up to four days, or frozen for up to three months.
- Reheating instructions: To serve, allow to thaw overnight in the fridge, and heat in a saucepan or in the microwave until thoroughly hot.
Katia S. says
Amazing recipe. Your recipe helped me with every step and the goulash turned out amazing (butI have used a bit less chili) and I prefer it to the one we get here in the US. Thank you.
Elle says
That's great to hear, Katia! Thank you very much for your kind words!
Ramson says
Amazing photos, lovely colors. Thanks for sharing this recipe!
Elle says
Thank you!
Rahul says
We smashed it before I could take a picture of it!! The best goulash recipe I've ever had!!
Elle says
Thank you!