German Beef Goulash

I call this dish ‘German Beef Goulash’ but apart from the fact that I used ingredients from a German supermarket and cooked it in Frankfurt, I don’t know what makes it so German. Oh! I got the original recipe from our German cookbook which we got 4 years ago from the English bookstore at Hauptwache.

As expected, I made some changes to the original recipe (thus making it less German?). I probably mentioned this before but I’ll say it again. I think you can be so creative when it comes to cooking (if you know what you’re adding to the pot!) so please feel free to experiment with any recipes I share on our blog.

Top: Love the limegreen measuring spoon! They’re magnetic so the whole set won’t get messed up in the drawer.
Bottom left: Browning the beef and onions.
Bottom right: Goulash for anyone?


  1. 300g of stew beef
  2. 7 whole potatoes (cut into huge quarters)
  3. 4 carrots (cut into 2cm wide chunks)
  4. 200g mushrooms
  5. 1 pepper (cut into 3cm wide chunks)
  6. 1 onion (halved and chopped)
  7. Half a broccoli
  8. 6 tablespoons of tomato puree
  9. 1 tablespoon of ground pepper
  10. 3 tablespoons of paprika hot (cayenne pepper mixed with paprika – and yes, we love everything spicy!)
  11. 750ml of beef stock
  12. 20g of butter


  1. Melt the butter in the pot and then brown the beef.
  2. Add the onion slices.
  3. When the beef is fully browned and onions slightly browned, add the ground pepper, paprika hot and tomato puree. Mix the paste well with the beef and onions.
  4. Add the potatoes, carrots and broccoli and mix them well. Try to cover them with the paste.
  5. Add the beef stock (hot!) and ensure that the potatoes and carrots are fully submerged. Cover the pot and cook under medium heat for 60 minutes.
  6. Add the pepper and mushrooms and continue cooking for another 20 minutes.

And tadaaaahhhh!!!! It’s ready to serve!

I didn’t cut the mushrooms because we didn’t want them to get ‘lost’ whilst cooking. Plus, we love to eat them whole. And yes, we are capable of chewing.

Here’s another close-up shot of the beef. I mean, what’s Goulash without showing you the beef, right?

Having having chicken for days, I decided it was time for beef!

It’s a really simple one-pot dish to make and definitely very heartwarming to have on a rainy evening. I might replace 100ml of the stock with red wine in the future just to give it a slightly more ‘sophisticated’ taste. *cough* Alright, that’s just an excuse to have alcohol in my food since we rarely drink.

I hope you’ll enjoy this recipe! If you find ways to make it taste even BETTER, drop me a message!


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