Authentic German Rindergulasch (Beef Goulash) Recipe
This Authentic German Goulash (Rindergulasch) is a rich and hearty stew made with tender chunks of stewing beef, slow-cooked in a flavorful blend of paprika, tomato paste, red wine, and aromatic herbs. Perfectly seasoned and thickened to a luscious sauce, it is a classic comfort dish traditionally served with Spätzle, German dumplings, or egg noodles.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 large or 6 smaller servings
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Ingredients
Beef and Stock
- 1 1/2 pounds stewing beef, cut into 1/2 to 1 inch chunks
- 1 tablespoon oil
- 2 cups beef broth
- 1 bay leaf
Vegetables and Aromatics
- 1 large yellow onion (about 400 g), diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 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 (plus more to taste)
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
Thickening Agent
- 2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)
Instructions
- Brown the beef: Heat the oil in a deep heavy skillet or Dutch oven over medium-high heat. Add the beef chunks and brown them on all sides to develop deep flavor. Once browned, transfer the beef to a plate and set aside.
- Sauté onions and garlic: In the same skillet, add the diced onions and cook until they are lightly browned, about 6-8 minutes, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze with wine: Pour in the dry red wine and bring the mixture to a boil. Reduce the heat and let it simmer steadily until the wine has evaporated by about half, approximately 3-4 minutes. This concentrates the flavors.
- Add seasonings and tomato paste: Stir in the Hungarian paprika, dried marjoram, salt, freshly ground black pepper, and tomato paste until combined well.
- Simmer the stew: Return the browned beef to the skillet and pour in the beef broth. Add the bay leaf and bring everything to a boil again. Reduce heat to low, cover, and simmer gently for about 1 hour or until the beef is very tender and flavorful.
- Thicken the sauce: Stir the cornstarch mixture into the simmering stew, continuously stirring to prevent lumps. Cook for another 1-2 minutes until the sauce thickens to your desired consistency. Adjust salt and pepper to taste.
- Serve: Remove the bay leaf and serve the goulash hot over your choice of Spätzle, German potato dumplings, German bread dumplings, boiled potatoes, or egg noodles.
Notes
- Use Hungarian sweet paprika for authentic flavor, but you may add a pinch of hot paprika if you prefer a slight kick.
- Red wine is important for depth sake; use a dry red like cabernet sauvignon or pinot noir.
- Simmer gently to ensure the beef becomes tender without drying out or toughening.
- Adjust the thickness of the sauce by using more or less cornstarch as preferred.
- This dish tastes even better the next day as flavors meld, so consider making ahead.
- Serve with traditional German sides for the full authentic experience.
