If you’re craving a rich, comforting meal that warms you from the inside out, then this Authentic German Rindergulasch (Beef Goulash) Recipe is exactly what you need. This traditional beef goulash is a beautiful balance of tender, slow-cooked stewing beef bathed in a smoky, paprika-spiced sauce that’s deepened with red wine and tomato paste. It captures the heart of German home cooking with simple yet robust ingredients that come together to create a dish full of flavor and soul. Whether you’re new to German cuisine or a long-time fan, this recipe brings that genuine taste of Bavaria straight to your dinner table with minimal fuss but maximum love.
Ingredients You’ll Need
Every great dish starts with the right ingredients, and this Authentic German Rindergulasch (Beef Goulash) Recipe relies on straightforward staples you might already have in your kitchen. Each one plays a crucial role—from the tender beef that makes the dish hearty, to the paprika and marjoram that lend that distinct German flavor and aromatic warmth you’ll adore.
- 1 1/2 pounds stewing beef: Cut into 1/2 to 1 inch chunks for perfect tenderness and juicy bites.
- 1 tablespoon oil: For browning the beef and developing rich flavor.
- 1 large yellow onion (about 400 g): Diced and sautéed until softly caramelized to add sweetness and depth.
- 2 cloves garlic: Minced finely to bring subtle pungency and warmth.
- 1 cup dry red wine: Such as cabernet sauvignon or pinot noir, to give the sauce complexity and acidity.
- 3 tablespoons tomato paste: Adds a tangy richness and thickens the sauce beautifully.
- 3 tablespoons Hungarian paprika: The star spice that gives authentic flavor, smoky aroma, and vibrant color.
- 1/2 teaspoon dried marjoram: A delicate herb that offers a slightly sweet, minty undertone.
- 1 teaspoon salt: Enhances all the other flavors in the stew.
- 1/2 teaspoon freshly ground black pepper: For subtle heat and seasoning balance.
- 2 cups beef broth: The liquid base for simmering, adding richness and moisture.
- 1 bay leaf: Infuses a gentle earthy fragrance as the goulash cooks slowly.
- 2 teaspoons cornstarch dissolved in 2 tablespoons water: To thicken the sauce just right without clumping.
How to Make Authentic German Rindergulasch (Beef Goulash) Recipe
Step 1: Brown the Beef and Sauté the Aromatics
Start by heating that tablespoon of oil in a heavy skillet or Dutch oven over medium-high heat. Brown your beef chunks on all sides until they develop a beautiful golden crust—that crust is pure flavor magic. Once browned, set the beef aside on a plate. In the same pan, toss in your diced onions, cooking them down low and slow until they turn nicely browned and translucent. This caramelization deepens the sweetness and texture of your sauce. Then stir in the minced garlic and let it get fragrant for about a minute—don’t let it burn!
Step 2: Add Wine and Reduce
Pour in the dry red wine and crank up the heat just enough to bring it to a boil. This step is essential because it caramelizes the wine sugars and reduces the liquid by half, concentrating flavor and mellowing the acidity. Patience here rewards you with a rich, silky base that sets apart this Authentic German Rindergulasch (Beef Goulash) Recipe from other stews.
Step 3: Incorporate Spices and Tomato Paste
Once your wine is reduced, stir in Hungarian paprika, dried marjoram, tomato paste, salt, and black pepper. These ingredients combine to create that signature goulash flavor—paprika delivers smokiness and that beautiful red hue, while tomato paste adds earthiness. Give everything a good stir to meld the aromas.
Step 4: Return Beef and Add Broth
Now it’s time to reunite the beef with the pan’s flavorful mixture. Pour in your beef broth and tuck in the bay leaf for an herbal lift. Bring everything to a gentle boil, then immediately reduce heat to low. Cover with a lid and let it simmer for about an hour. This slow cooking breaks down the beef to melt-in-your-mouth tenderness and allows all the spices and liquid to marry beautifully.
Step 5: Thicken the Sauce and Adjust Seasoning
Once your beef is tender and the sauce has developed incredible depth, stir in the cornstarch-water slurry carefully while continuously stirring to prevent lumps. This step thickens the sauce to the perfect consistency, making it luscious and clingy without being gloppy. Taste and add more salt or pepper if needed to suit your palate.
How to Serve Authentic German Rindergulasch (Beef Goulash) Recipe
Garnishes
A dollop of sour cream on top adds creamy tang that balances the smoky paprika beautifully. Fresh chopped parsley or chives sprinkled over bring a pop of green freshness that brightens each hearty bite.
Side Dishes
This goulash pairs wonderfully with classic German sides like spaetzle or potato dumplings, which soak up the sauce like little flavor sponges. If you want something simple, boiled potatoes or even buttery egg noodles serve as excellent canvases for this rich stew.
Creative Ways to Present
For a cozy dinner party, consider serving your goulash in deep, rustic bowls with crusty German bread on the side for dunking. You might even try layering it over mashed potatoes or roasted root vegetables to play with texture and flavor combinations that surprise and delight.
Make Ahead and Storage
Storing Leftovers
The flavors of this Authentic German Rindergulasch (Beef Goulash) Recipe actually improve after a day or two. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheated, the stew will be just as comforting and delicious.
Freezing
If you want to enjoy this dish later, it freezes beautifully. Spoon cooled goulash into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
For best results, reheat on low heat in a covered pot, stirring occasionally to prevent sticking, until warmed through. You can add a splash of broth or water if the sauce has thickened too much during storage.
FAQs
Can I use a different cut of beef for this goulash?
Absolutely! While stewing beef is ideal for its tenderness after slow cooking, you can use chuck roast or brisket cut into chunks—just ensure it’s suitable for slow simmering to achieve that melt-in-your-mouth texture.
Is Hungarian paprika necessary, or can I substitute it?
Hungarian paprika is key to authentic flavor and color, but if you don’t have it, smoked paprika is a decent substitute. The flavor will be slightly different, but still deliciously smoky.
Can I make this dish in a slow cooker?
Yes! After browning the beef and sautéing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours. Add the cornstarch mixture near the end to thicken the sauce.
What wine works best for cooking goulash?
Use a dry red wine like cabernet sauvignon, pinot noir, or merlot. Avoid overly sweet wines, as they can alter the savory balance of the dish.
Can this recipe be made gluten-free?
Definitely. Just ensure your beef broth and cornstarch are gluten-free (most are), and skip traditional sides like spaetzle or bread dumplings in favor of gluten-free options like potatoes or rice.
Final Thoughts
This Authentic German Rindergulasch (Beef Goulash) Recipe is a heartfelt homage to traditional German cooking, blending simple, wholesome ingredients into a dish bursting with flavor and warmth. It’s perfect for cozy evenings when you want a meal that feels like a warm hug from the inside. I can’t wait for you to try it and make it a beloved favorite in your home kitchen, just like I have!
Print
Authentic German Rindergulasch (Beef Goulash) Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Description
Authentic German Goulash (Rindergulasch) is a hearty and comforting stew featuring tender stewing beef simmered in a rich sauce of red wine, Hungarian paprika, and beef broth. This traditional dish is perfect for a cozy meal, served best over Spätzle, German potato dumplings, or egg noodles.
Ingredients
Beef and Seasonings
- 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
- Brown the Beef: Heat the oil in a deep heavy skillet or Dutch oven over medium-high heat. Brown the beef chunks on all sides to develop flavor, then transfer the browned beef to a plate and set aside.
- Sauté the Onions and Garlic: Add the diced onions to the skillet and cook until they are lightly browned, about 6-8 minutes. Add the minced garlic and sauté for an additional minute to release its aroma.
- Deglaze with Red Wine: Pour in the dry red wine, bring it to a boil, then reduce the heat and simmer steadily until the wine reduces by about half, approximately 3-4 minutes.
- Add Seasonings and Tomato Paste: Stir in the Hungarian paprika, dried marjoram, tomato paste, salt, and black pepper. Mix well to combine the flavors.
- Simmer the Goulash: Return the browned beef to the skillet and pour in the beef broth along with the bay leaf. Bring the mixture to boil, then reduce heat to low. Cover and simmer the stew for about 60 minutes, or until the beef is very tender.
- Thicken the Sauce: Stir in the cornstarch mixture gradually while stirring constantly to avoid lumps. Simmer the stew for another 1-2 minutes until the sauce thickens to the desired consistency. Adjust salt and pepper to taste.
- Serve: Remove the bay leaf and serve the rich goulash hot over Spätzle, German potato dumplings, German bread dumplings, boiled potatoes, or egg noodles for a traditional experience.
Notes
- For a thicker sauce, increase the amount of cornstarch slurry gradually as needed.
- Use Hungarian sweet paprika for authentic flavor, or a mix of sweet and smoked paprika for added depth.
- Leftovers taste even better the next day as flavors continue to meld.
- Can be made in advance and gently reheated on the stovetop.
- Pair with a crisp German beer or a light red wine for a perfect meal.
