I grew up with all sorts of goulash recipes in Germany, and this one-pot German goulash with pork and beer is to die for!
It's rich in flavor from using mustard and a mild, dark beer to help pick up the fond after browning your cut-up pork chops. Finish the sauce with sour cream for that velvety goodness you can't wait to soak your Spätzle (German egg noodles) in!
Where is Goulash from?
It's Hungary that invented Goulash (or Gulyás as it's spelled there). I love a traditional Hungarian goulash soup, packed with bell peppers and seasoned with lots of paprika powder (my Hungarian friend also confirmed that my Hungarian goulash recipe is authentic!).
However, this German goulash (or Gulasch as we spell it there) is different in a few ways. For one, it doesn't have bell pepper in it (which is one of the main ingredients in Hungarian goulash). Instead, I add a shredded carrot to add some natural sweetness.
It also doesn't have nearly as many onions in it. Overall, it's so different, I am almost embarrassed to call it goulash! Although don't even get me started about how different American goulash is from Hungarian goulash.
It does have tender, fall-apart pork (I use lean pork chops) and dark beer. The mild Dunkel beer gives it incredible depth in flavor! I also serve mine thickened as a sauce versus my Hungarian version, which is a soup or stew.
How To Make It?
For my pork goulash, you first sautée the bite-sized pork chops, then add paprika powder (only the regular, sweet kind) and garlic. Feel free to use sharp or half-sharp paprika powder if you would like to add some heat to your goulash.
It also helps to sautée the mustard and tomato paste for a minute before adding liquid. This is to caramelize the tomato paste and cut some of the vinegar from the mustard. It adds depth and flavor.
You then add the onions to let them soften for a minute. Now is the time to add your dark beer. I used the German Warsteiner Dunkel beer, which is pretty mild in flavor. You can choose to add your favorite, mild dark beer or a mild lager, or a pilsner. Don't use a beer that's too hoppy or too sweet. Just have fun and play with it!
Finally, add the broth, and let that simmer for an hour before finishing the sauce with a bit of ketchup for sweetness and a touch of sour cream for texture. YUM!
This German pork goulash is a winner for those nights when you just want to keep things simple. The ingredients are fast to prep, and THAT SAUCE. I just can't get enough.
What to eat with Gulasch?
My favorite kinds of recipes are also those when I get time to tidy up while my meal finishes cooking and that fill my home with the most mouth-watering scents. With this recipe, you'll get a whole hour of the pork turning into fall-apart goodness to get excited for dinner time and play with creating your side dishes.
This saucy goulash screams for some potato dumplings or Spätzle (German egg noodles) to soak it all up! To keep things simple, opt for packaged spätzle or other egg noodles to serve with your goulash.
I also cook up my favorite vegetables as another side, like oven-roasted asparagus or brussel sprouts, steamed, buttered broccoli, or cauliflower. Have some more time on your hands? My braised red cabbage would be a yummy vegetable pairing, too!
Need it faster?
You could also choose to use your pressure cooker or Instant Pot to speed up the cooking by 30ish minutes if you're short on time. Simply prepare all the steps in your pressure cooker leading up to the hour of cooking time, then cook on high pressure for 20ish minutes, then release the pressure. So easy and so good!
Here are the few essential ingredients you'll need to make a perfect German beer goulash.
- Pork chops. I trim off any fatty parts, then cut them into bite-sized chunks before cooking to allow the meat to cook faster.
- Sweet paprika powder. Feel free to mix it up with sharp or half-sharp paprika powder to add more spice if you'd like.
- Butter. I use it to sautée. Feel free to use a neutral oil like avocado oil instead.
- Dijon mustard. Just add it. It helps add depth and a slightly sour note.
- Tomato paste. I let it caramelize with the meat before adding the beer and broth. So good!
- Onion. Just one unlike Hungarian goulash, which uses a ton.
- Garlic. I always use fresh garlic. It's worth it.
- Carrot. To add a touch of natural sweetness.
- Beer. I used a German Dunkel beer, but most beers will work. I would not go with a hoppy or overly malty beer.
- Vegetable broth. I sometimes make my own from veggie scraps, but you can also use packaged broth of course.
- Ketchup. Just a touch to balance out the bitterness from the beer.
- Sour cream. Adds just a bit of velvety texture.
Watch the video
Still confused about how to make this super easy Goulash? Watch this 55-second video, in which I show you how to make it!
Now get to making it! Love this recipe? Leave me a comment and rating below. Then hit subscribe to my weekly email newsletter for a FREE German meal plan and more German recipe inspiration. Can't wait to see you in your inbox!
Easy German Goulash Recipe
- 1 large, deep skillet with lid
- 500 grams pork chops excess fat trimmed
- 1 teaspoon paprika powder use the sweet kind, but you can also add some sharp paprika, which will make this dish more spicy
- 25 grams butter
- 1 teaspoon dijon mustard
- 1 Tablespoon tomato paste
- 1 onion large, chopped
- 2 cloves garlic minced
- 1 carrot shredded
- 200 milliliters beer I used a German dunkel beer, but most beers will work (I would not go with a hoppy or sweet beer)
- 800 milliliters vegetable broth
- 1 Tablespoon ketchup or to taste, to add sweetness
- salt + pepper
- cornstarch to thicken the sauce
- 1 Tablespoon sour cream
- Cut off any excess fat off your pork chops, then cut into bite sized chunks. Melt the butter in a deep skillet on medium high and sauté the pork on all sides until nice and browned. Season with salt, pepper and the paprika powder.500 grams pork chops, 25 grams butter, 1 teaspoon paprika powder
- Add the onion, garlic and shredded carrot, and cook for a minute. Then add tomato paste and mustard and sauté for another minute while stirring.1 Tablespoon tomato paste, 1 onion, 2 cloves garlic, 1 carrot, 1 teaspoon dijon mustard
- Pour the beer into the skillet and allow to simmer and reduce for about 5 minutes before adding the broth. Add the broth, top the pan with a lid and simmer on medium-low heat for one hour.200 milliliters beer, 800 milliliters vegetable broth
- Remove the lid and allow to simmer and reduce to thicken the sauce. Alternatively, you can also mix some of the sauce with some cornstarch (start with 1 tsp) and pour it back in to thicken.cornstarch
- Season to taste with ketchup, salt, pepper, and mustard. Then stir in the spoon of sour cream and let melt into the sauce.1 Tablespoon ketchup, salt + pepper, 1 Tablespoon sour cream
- Serve with spätzle or dumplings and red cabbage or any other favorite vegetable.