Authentic German Goulash (Rindergulasch)
User Reviews
5.0
228 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
529 kcal
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Course
Main Course
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Cuisine
German
Authentic German Goulash (Rindergulasch)
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Tender beef slow simmered with onions in a rich paprika-infused sauce, this German Goulash is comfort food at its best!
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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 Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
10g
(3%)
Protein
32g
(64%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
15g
Cholesterol
121mg
(40%)
Sodium
1242mg
(52%)
Potassium
815mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2773IU
(55%)
Vitamin C
5mg
(6%)
Calcium
65mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 121mg | 40% |
| Sodium | 1242mg | 52% |
| Potassium | 815mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2773IU | 55% |
| Vitamin C | 5mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
228 reviews
Excellent
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