German Goulash Recipe (A Bronx Childhood Classic)

Old-World German Beef Goulash Inspired by Castle Harbor in the Bronx

This traditional German goulash recipe is the one I grew up eating in the Bronx, at a beloved old-school German restaurant called Castle Harbor. It wasn’t Hungarian goulash — it was the rich, onion-forward, slow-cooked German beef goulash that simmered for hours until the meat was fork-tender and the sauce was deeply savory.

While our parents sat inside at the bar, we kids ran wild in the beer garden out back where they also had betting booths. When it was time to eat, bowls of goulash came to the table — served over noodles, soaked in paprika-spiced gravy, and filled with the kind of comfort you don’t forget.

This recipe is my version of that classic German goulash, made the traditional way with beef, onions, paprika, and beer. It’s hearty, nostalgic, and exactly the kind of dish meant to be shared. I thought I would share a pic of the Castle harbor which holds some incredible memories from those Sunday afternoons. A few hours of freedom from our parents, fun in the biergarten & the feeling as if magic was in the air and all was right in the world. 

Traditional German Goulash (Rindergulasch)

Prep Time: 20 minutes
Cook Time: 2–2½ hours
Total Time: About 3 hours
Serves: 4–6

Ingredients

• 2½ lbs beef chuck, cut into 1½-inch cubes
• 3 tbsp neutral oil or butter
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp sweet paprika
• 1 tsp smoked paprika (optional)
• 1 tsp caraway seeds, lightly crushed
• 1 tsp marjoram (or thyme)
• 2 tbsp flour
• 2 cups beef broth
• 1 cup dark German beer (or additional broth)
• 1 tbsp red wine vinegar
• 1 bay leaf
• Salt and freshly cracked black pepper, to taste

Instructions

1. Brown the Beef
   Pat beef dry and season with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat. Brown beef in batches until well-seared. Remove and set aside.
2. Cook the Onions
   Reduce heat to medium. Add onions with a pinch of salt and cook slowly, stirring often, until deeply golden and softened, about 20 minutes. This step builds the flavor of traditional German goulash.
3. Add Aromatics & Spices
   Stir in garlic and tomato paste. Cook 1–2 minutes. Add paprika, smoked paprika (if using), caraway seeds, marjoram, and flour. Stir until onions are evenly coated.
4. Deglaze & Build the Sauce
   Pour in beer, scraping up any browned bits. Add beef broth, vinegar, bay leaf, and browned beef. Bring to a gentle simmer.
5. Slow Simmer
   Cover and cook on low for 2 to 2½ hours, stirring occasionally, until beef is fork-tender and the sauce is thick and rich.
6. Finish & Serve
   Remove bay leaf. Taste and adjust seasoning. Serve hot over buttered egg noodles or spaetzle.

Serving Suggestions (Traditional)

• Egg noodles
• Braised red cabbage
• Crusty rye bread