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’ve made this several times for my German husband. he loves it. so do i.
Oh I’m so glad you both enjoy it, Jackie, thank you very much! <3
Making this for the Super Bowl. I could only find hot Hungarian paprika. Can I blend regular and the hot together? I like a little heat but not so much it takes over the dish. Suggestions?
Thank you.
Hi Herman, that’s a tough one. You really need the full 3 tablespoons of paprika to make this goulash, but 3 tablespoons of hot paprika will likely scorch your taste buds. I really recommend holding off until you have regular sweet paprika.
Thank you! As fate would have it I stopped at a country Amish store that had the sweet Hungarian paprika.
Game on! I’m making your Kartoffelklöße to serve it with!
Found some sweet Hungarian paprika to make this for the Super Bowl, it was awesome! Added a little sugar to sweeten it up a tad and cut some of the acid. Also added red pepper. This recipe is a keeper! Will definitely make again!
Thank you!
Fantastic! I’m so glad you found the paprika and that you enjoyed the goulash, thank you very much for the feedback Herman!
My Austrian oma never added wine and she used tomato juice not beef broth.Also some caraway gives a great edge though its not necessary lot of people dont like it
I would have liked to try several of your recipies but the web page has so many google ads that I finally just gave up. I could only see about 1/4 of my screen. If you want people to visit your website then get rid of the ads.
Hi there! 4 million people visit my website every month and I rarely get complaints about ads. If only 1/4 of your screen is visible I can assure you that the problem is not on my end and it sounds like your device has been affected with malware. I hope that you can get that resolved because I’d love to have you return and try some recipes.
Oh mein gott! Das Rindergulasch ist so gut! I am 86 years old and grew up in a German/ Dutch household. The food was so down to earth, tasty and nourishing. I saw your recipe for Rindergoulash and had to try it. it is authentic basic and the sauce is so flavorful I finger licked the pan while cleaning up after my dinner.
Oh that’s wonderful! Thank you very much, Gerard, I’m so happy you enjoyed it and appreciate the feedback! <3
Hi Kimberly!! I am so excited to try this dish. I had some home cooked goulash during my visit to Germany last year and have been craving it since! I have a question for you and I hope you see it before the holiday… what exactly cut of meat do you recommend? I’m weary of the ‘stew meat’ that most grocery stores have. Should I get a chuck roast and cut it myself? Or is the stew meat just fine for this recipe? Thank you in advance!!
Hi Kayelyn, stew meat is perfect for this, it’s usually cut from chuck or round. So whether you cut it yourself or get it already cut you’ll get great results no matter what – it’s merely a small convenience thing, not a quality thing. Happy cooking!
Absolutley ! Echte Deutsche , GOULASH!! WONDERFUL RECIPE !! ONE OF THE BEST, I have benn making goulash for years, this is a keeper! Danke and thank you !!
Hi Dear Lady. This past week I assembled and cooked your “German Goulash”, with a bit of variation to suit my taste. Essentially, I substituted a quart and half of my wife’s stewed tomatoes for the tomato paste and doubled up and half on the red wine. Also, heavily dredged the beef in flour, thereby eliminating the need for the corn starch. Excellent! Served it over a bed of her pan crusted spaetzle.
One note please. My spice rack includes both sweet and hot Hungarian Paprika. Your recipe did not specify which, so I used the sweet, which for me was the right choice.
I am a frequent visitor to your excellent web site. Karl Schmitt of Hillsboro, Mo
Wonderful! I’m so glad you enjoyed it, Karl, and really appreciate the feedback! Regarding the paprika, it’s standard protocol that any time paprika is called for in a recipe it always refers to “sweet” paprika, otherwise it will specify “hot” or “smoked”. You made the right call :)
I loveee this recipe!! It tastes so earthy and homey and I feel like it leaves me room to stretch my creative cooking wings :) I’ve already made it so many times!
We just got back from Germany and had this at a restaurant in Aachen. It was so delicious! I pledged to try to duplicate it at home. You made it easy! Thank you so much!
That’s wonderful, Joe, thank you so much!
This is delicious, we use 2/3 beef and 1/3 pork. if you save rendered bacon fat in your fridge, this is a good place to use it!
Fantastic, Scott, I’m thrilled that you enjoyed it, thank you! And I agree 100% about the bacon fat!
I’m excited to try this! I’m making for my family this weekend. However, I’m curious do you think I could do this in a slow cooker?
Hi Jessica, yes you can, just follow the steps to brown the beef and saute and onions and garlic, boil the wine, etc, and then transfer everything to the slow cooker. Cook on LOW 5-7 hours or on HIGH 3-5 hours and once the beef is nice and tender stir in the cornstarch mixture to simmer another couple of minutes until thickened.
Oh this took me right back to my time in Mannheim. Not a drop of it was left by the time dinner was through. Herrlich!
I’m so glad, thank you very much!
This was so delicious. I made it with packaged spatzle and the German cucumber salad.
That’s wonderful, Chrissy, thank you so much!
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