Go Back
–+ servings
german goulash recipe rindergulasch rezept authentic traditional best onions paprika gravy sauce

Authentic German Goulash (Rindergulasch)

By Kimberly Killebrew
Tender beef slow simmered with onions in a rich paprika-infused sauce, this German Goulash is comfort food at its best!
5 from 75 votes
Print Pin Rate
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine German
Servings 4
Calories 529 kcal

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

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.

Nutrition

Calories: 529kcalCarbohydrates: 10gProtein: 32gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 121mgSodium: 1242mgPotassium: 815mgFiber: 3gSugar: 3gVitamin A: 2773IUVitamin C: 5mgCalcium: 65mgIron: 5mg
Keyword German Goulash, Rindergulasch
Tried this recipe?Let us know how it was!