Authentic German Goulash (Rindergulasch)
User Reviews
5
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Prep Time
10 mins
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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)
Description
Authentic German Goulash (Rindergulasch) combines stewing beef browned and slow-cooked in a blend of onions, garlic, red wine, tomato paste, Hungarian paprika, and herbs. The process involves sautéing onions until browned to develop sweetness, reducing wine for concentrated flavor, and simmering for about an hour until the beef is very tender. A cornstarch slurry thickens the sauce to a rich consistency.
The dish features tender beef chunks with a slightly thick, paprika-spiced sauce balanced by the acidity of wine and tomato. The presence of marjoram and bay leaf adds subtle herbal notes.
Serve this goulash over traditional German sides like Spätzle, potato dumplings, or egg noodles for a comforting dinner. The recipe yields four large or six smaller servings.
Variations include adding diced bell peppers after the onions or substituting red wine with dark beer and adding caraway seeds for regional flavor twists.
Ingredients
- 1 1/2 pounds beef cut into 1/2 to 1 inch chunks, stewing
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 yellow onion diced, large, about 400 g
- 2 cloves garlic , minced
- 1 cup red wine e.g., cabernet sauvignon, pinot noir, dry
- 3 tablespoons tomato paste
- 3 tablespoons Hungarian paprika
- 1/2 teaspoon marjoram dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 2 cups beef broth
- 1 bay leaf
- 2 teaspoons cornstarch or more depending on desired thickness, dissolved in 2 tablespoons water
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
- A variation called Rindergulasch mit Paprika includes diced bell peppers cooked with onions before adding the remaining ingredients.
- Bavarian versions sometimes use dark beer instead of red wine and add coarsely ground caraway for a distinctive taste.
- Serve over Spätzle, German potato dumplings, bread dumplings, boiled potatoes, or egg noodles according to preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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