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4 ingredients German goulash without tomato in a grey saucepan on top of a white marble countertop.
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4.92 from 12 votes

Easy 4 Ingredients German Goulash Without Tomatoes

This delicious 4-ingredient German goulash recipe without tomato is hearty, simple, and bursting with traditional flavors, offering a flavorful twist to such an easy meal.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: German
Servings: 4 portions
Calories: 313kcal
Author: Elle John


  • 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


  • 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!



  • 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.
For variations and substitutions of ingredients, please see the relevant paragraph in the blog post.


Calories: 313kcal | Carbohydrates: 18g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 79mg | Potassium: 837mg | Fiber: 4g | Sugar: 8g | Vitamin A: 611IU | Vitamin C: 116mg | Calcium: 65mg | Iron: 3mg