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
Scale
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.
