Authentic German Goulash (Rindergulasch)
Kimberly Killebrew
Tender beef slow simmered with onions in a rich paprika-infused sauce, this German Goulash is comfort food at its best!
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine German
Servings 4
Calories 529 kcal
- 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)
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.
To make the variation known as Rindergulasch mit Paprika (German goulash with peppers), add a diced red or yellow bell pepper (or combination of both) after cooking the onions and cook the peppers for 4-5 minutes until softened before proceeding with the remaining recipe as written.
For another variation, some cooks in Bavaria use dark beer instead of red wine and also add a pinch of coarsely ground caraway.
Calories: 529kcal | Carbohydrates: 10g | Protein: 32g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 121mg | Sodium: 1242mg | Potassium: 815mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2773IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 5mg
Keyword German Goulash, Rindergulasch