Authentic German Goulash (Rindergulasch)
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Fork-tender beef is slow simmered with onions in a rich paprika-infused gravy and served over your choice of Spätzle, German potato or bread dumplings, egg noodles or boiled potatoes. Known as Rindergulasch, it’s German comfort food at its best. This traditional German Goulash recipe is like the way my Mutti and Oma made it and has been a personal favorite ever since I can remember!
I could usually tell when my Mutti was making Rindergulasch by the wonderful aroma that came wafting from our kitchen. Likewise when we went to my Oma and Opa’s house for Sunday dinner the smell was unmistakable as soon as we entered their home. This is a popular dish throughout Germany and can found in virtually every German restaurant. Where I’m from in Baden-Württemberg, German Goulash is most commonly served with Spätzle and where my Mutti is from in Bavaria Kartoffelklöße are traditional. I love it both ways!
German Goulash vs Hungarian Goulash
You might be wondering, what is the difference between German goulash and Hungarian goulash? German Goulash, known as Rindergulasch (“beef goulash”) in German, is comprised of beef and onions that are slow-simmered in a gravy seasoned with paprika, garlic, wine and other seasonings. It is eaten as a sauce, served with German potato or bread dumplings, Spätzle, egg noodles or boiled potatoes. In contrast, Hungarian Goulash is a soup and contains other vegetables like potatoes, carrots and peppers. German Goulash is also typically made with red wine, sometimes with beer (in Bavaria), whereas traditional Hungarian goulash contains neither. Germany also has a soup version called Gulaschsuppe (“goulash soup”), that is similar to Hungarian goulash though the broth often has a thicker consistency, more like a stew.
Variations also exist within Germany, for example in Bavaria beer is sometimes used instead of red wine. Some cooks also like to add a pinch of crushed caraway seeds, though they are more typically not included.
There is also a version of German goulash that includes bell peppers and that version is more commonly differentiated as Rindergulasch mit Paprika (“beef goulash with peppers”). To make this you would simply add a diced red or yellow bell pepper, or combination of both, after you cook the onions and cook the peppers for a few minutes until tender, then proceed with the recipe.
What to Serve with German Goulash
German goulash is traditionally served with one of the following:
- German Potato Dumplings (Kartoffelklöße)
- German Bread Dumplings (Semmelknödel)
- Spätzle
- Boiled potatoes
- Egg noodles
Additional German side dishes that pair nicely with German goulash are German Red Cabbage (Rotkohl), German Cucumber Salad or Creamy German Cucumber Salad. For dessert you can serve some German Apple Cake, Apple Strudel, or something lighter like Rote Grütze drizzled with some homemade German Vanilla Sauce!
Can You Freeze Goulash?
German goulash is a great make-ahead dish because its flavor is even better the next day. It will keep for up to 3 days in the fridge and it also freezes well. Let the goulash cool completely then transfer it to a freezer container and freeze it for up to 3 months. Sauces thickened with cornstarch tend to break down once thawed so you may need to re-thicken it in the same way you did the first time, adding some cornstarch dissolved in a little water and bringing the goulash back to a simmer to thicken.
German Goulash Recipe
Let’s get started!
Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.
Add the onions and cook until golden, 6-8 minutes.
Note: To make Rindergoulasch mit Paprika (German goulash with peppers), add the diced bell peppers now and cook for 4-5 minutes until softened.
Add the garlic and cook for another minute.
Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes.
Add the seasonings and tomato paste. I strongly recommend using quality imported Hungarian paprika, it makes all the difference in flavor.
Return the beef to the skillet and pour in the beef broth.
Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.
Add the cornstarch slurry, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.
Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles.
For more authentic German recipes be sure to try my:
- Rouladen
- Sauerbraten
- Käsespätzle
- Swabian Potato Salad
- Senfbraten
- Schnitzel
- Jägerschnitzel
- Schweinshaxe
- Currywurst
- Maultaschen
- German Potato Soup
- Königsberger Klopse
- Frikadellen
- Kartoffelpuffer
- Flädlesuppe
- Gaisburger Marsch
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Authentic German Goulash (Rindergulasch)
Ingredients
- 1 1/2 pounds stewing beef , cut into 1/2 to 1 inch chunks
- 1 tablespoon oil
- 1 large yellow onion (about 400 g) , diced
- 2 cloves garlic , minced
- 1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)
- 3 tablespoons tomato paste
- 3 tablespoons Hungarian paprika
- 1/2 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef broth
- 1 bay leaf
- 2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)
Instructions
- Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth. Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles. See blog post for additional serving recommendations.Makes 4 large or 6 smaller servings.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made both this goulash and your German cheese cake this week and both were absolute hits. They were loved by the everyone in the family and I was asked to send you a big “thank you!”
Oh I’m so glad, Marianne, thank you so much, I’m thrilled that both recipes were a family hit! <3
This was so scrumptious! I didn’t take the time to make spaetzle or knoedel this time but I served the goulash with crusty sourdough bread and we mopped up every last drop with it. Another winning recipe from The Daring Gourmet!
That’s terrific, Carly, I’m thrilled that it was a hit and appreciate the kind feedback!
So so yummy, not a drop was left after our dinner tonight. Praises from around the table!
Yay! I’m so glad it was a hit, Deanna, thank you!
This was so delicious! We take turns cooking meals from different countries and I wanted to make this for our German Night because I had it years ago in Germany and loved it. One of our children who is normally very picky ate everything on his plate and even asked for more! We all loved it. Admittedly I made it with store-bought spatzle this time but I promise I will make it from scratch next time using your recipe, lol!
Lol, that’s perfectly okay, Mandy, I’m no stranger to shortcuts either! :) I’m so happy that this was a family hit, thank you for the feedback!
This was so delicious and even better than we had in Germany, and that’s saying a lot because I never thought I’d find anything as good. My husband has requested it again and added “make double next time”! He wants leftovers for the next day :) I didn’t make any changes, this recipe is perfect as is.
Thank you both for the compliment, Tanya, I’m thrilled that you guys enjoyed it! <3
Very good & similar to what I grew up with, though we salt & pepper the meat then dredge in flour before browning in bacon fat. Skips the need for corn starch and the bacon adds another level of flavor. We also add the diced bacon back into the pot. You’ve inspired us to have this today with Spätzle!
Thank you, Scott. And traditional or not, bacon makes practically anything taste better! :)
I am making this right now, but I put in way too much Hungarian paprika and it is hot! What can I do? Tastes good otherwise nut us burning my insides.
Hi Sally, yikes! There’s not a whole lot you can do other than dilute the sauce but then you compromise the flavor. For the future though in case you’re not already aware, when a recipe calls for paprika it’s always referring to mild/sweet paprika. The paprika you buy in stores, including Hungarian paprika, will always be mild unless it specifically says “hot”.
Thank you for the work and passion to publish fantastic recipes. I live in Rottenburg aN and find your German recipes authentic and your directions are easy to follow. I am preparing to make this recipe for circa 25 people and transport using crockpots to the venue. How many times would you recommend multiplying the recipe? Are there any ingredients you would not or adjust differently? After reading all of the recipe suggestions and side dish recommendations, I think I will make the Gulasch Suppe variation, crusty bread, green salad, and dessert TBD. I am, however, very open to and thankful for suggestions…;). Thank you for any advice you are able to give.
Hi Jennifer, thank you for the compliment, I appreciate it <3 This Rindergulasch serves 4 so to make it for 25 people I would simply multiply all of the ingredients by 6, proceed with it cooking it as instructed, and serve it with one of the recommended sides, Spätzle being the most popular. For convenience you can buy ready made bags of it in any German grocery store and cook them just before serving or cook them in advance and keep them warm in a crockpot. Gulaschsuppe though is really a different recipe entirely.