Name: Authentic German Goulash (Rindergulasch) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: German
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)

Jump to Recipe· 4.4 from 89 reviews

If you’re craving a rich, comforting, and deeply flavorful stew that speaks of heritage and heart, look no further than this Authentic German Goulash (Rindergulasch) Recipe. This dish brings tender chunks of stewing beef simmered slowly in a luscious sauce bursting with paprika and the warm embrace of red wine and tomatoes. Every spoonful is a perfect balance of robust taste and satisfying homestyle goodness that’s just waiting to warm you from the inside out, making it a beloved classic in German kitchens and now, hopefully, yours too.

Ingredients You’ll Need

The image shows two side-by-side close-ups of a metal pan with meat pieces inside. On the left side, the raw meat pieces are bright pink and red, with a fresh, moist texture, spread in one layer covering the pan's bottom. On the right side, the same meat pieces are cooked, showing a brown, crispy surface with some charred areas, giving a mix of dark and medium brown shades with a slight shiny, oily texture. The pan’s bottom has some orange-brown cooking residue visible around the meat pieces. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

The magic of this Authentic German Goulash (Rindergulasch) Recipe lies in its simplicity and how each ingredient plays a vital role. From the hearty beef that forms the soul of the dish to the smoky sweetness of paprika and the subtle herbaceous notes from marjoram, every component is essential to achieving the perfect harmony of flavors and textures.

1 1/2 pounds stewing beef: Choose well-marbled chuck or blade cuts for tender, juicy results after slow cooking.
1 tablespoon oil: Use a neutral oil with a high smoke point to brown the meat perfectly without burning.
1 large yellow onion (about 400 g): Diced onions provide a natural sweetness and body to the stew’s base.
2 cloves garlic: Minced garlic adds a savory depth and aromatic warmth that complements the meat.
1 cup dry red wine: Red wine adds acidity and complexity, beautifully enhancing the stew’s richness.
3 tablespoons tomato paste: This concentrates the tomato flavor, lending a slight tang and deep color to the dish.
3 tablespoons Hungarian paprika: The star spice—choose sweet or smoked to tailor your flavor profile.
1/2 teaspoon dried marjoram: A subtle herbaceous touch that elevates the classic spice blend.
1 teaspoon salt: Essential for balancing and enhancing all the flavors.
1/2 teaspoon freshly ground black pepper: Adds a mild kick and aromatic spice.
2 cups beef broth: The stew’s liquid base, enriching the sauce with meaty goodness.
1 bay leaf: Infuses a delicate earthy flavor during the simmering process.
2 teaspoons cornstarch dissolved in 2 tablespoons water: Used to thicken the sauce just enough for a luscious finish.

How to Make Authentic German Goulash (Rindergulasch) Recipe

Step 1: Brown the Beef

Start by heating your oil in a deep, heavy skillet or Dutch oven over medium-high heat. Carefully brown the beef chunks on all sides until they develop a beautiful caramelized crust. This step locks in flavor and gives the stew its hearty base. Once browned, transfer the beef to a plate and set it aside for now.

Step 2: Cook the Onions and Garlic

Into the same pan, add the diced onions. Cook them slowly, stirring occasionally, until they are lightly browned and soft—this usually takes about 6 to 8 minutes. This gentle caramelization adds a natural sweetness that balances the savory beef. Then add the minced garlic and stir for another minute until fragrant, making sure it doesn’t burn.

Step 3: Deglaze with Red Wine

Pour in the dry red wine and bring it to a boil, scraping the bottom of the pan to lift all those beautiful browned bits of flavor. Let the wine reduce by about half—this concentrates its flavor and removes the sharp alcoholic edge, leaving only richness and depth behind.

Step 4: Add Seasonings and Tomato Paste

Now it’s time to stir in the paprika, dried marjoram, salt, pepper, and the tomato paste. Mix everything thoroughly to coat the onions and garlic and start building layers of flavor that define this dish.

Step 5: Simmer the Beef in Broth

Return the browned beef pieces to the pan and pour in the beef broth along with the bay leaf. Bring everything to a gentle boil then reduce the heat to low and cover the pot. Let it simmer slowly for about an hour, or until the beef is incredibly tender and starts to melt in your mouth.

Step 6: Thicken the Sauce

After the beef is tender, remove the bay leaf and stir in the cornstarch mixture little by little, stirring constantly to avoid lumps. Simmer for a couple of minutes until the sauce thickens just right—rich, glossy, and clinging to every chunk of beef. Taste and adjust salt and pepper as needed to bring out the full flavor spectrum.

How to Serve Authentic German Goulash (Rindergulasch) Recipe

A close-up view of a white pot with red handles filled with rich brown stew with tender chunks of meat covered in thick sauce, garnished with small bits of fresh green herbs scattered on top. The pot sits on a white marbled surface showing part of a red and white patterned cloth underneath the handle. The sauce has a smooth and shiny texture that contrasts with the chunky pieces of meat photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley adds a bright pop of color and freshness that contrasts perfectly with the stew’s richness. Some like to dollop a bit of sour cream on top to cool each bite and add a silky creaminess that’s reminiscent of classic European comfort foods.

Side Dishes

This Authentic German Goulash (Rindergulasch) Recipe is incredibly versatile when it comes to sides. Traditional German sides like Spätzle, potato dumplings, or soft German bread dumplings soak up the sauce beautifully. Alternatively, boiled potatoes or egg noodles also work wonderfully, providing a neutral canvas that lets the goulash shine.

Creative Ways to Present

For a modern twist, serve your goulash over buttered spaetzle tossed with fresh herbs or alongside roasted root vegetables to bring an earthy balance. You can even turn it into a hasty stew pie by spooning the goulash into a puff pastry shell for a fun handheld treat. The richness of the sauce also pairs nicely with a simple green salad to lighten the meal.

Make Ahead and Storage

Storing Leftovers

Leftover goulash tastes just as good the next day because the flavors continue to develop after resting. Store your leftovers in an airtight container in the refrigerator for up to 3 days to keep it safe and delicious.

Freezing

If you want to enjoy this Authentic German Goulash (Rindergulasch) Recipe later, freezing is a great option. Let the stew cool completely, then transfer it to a freezer-safe container or bag. It keeps well for up to 3 months without losing any of its hearty flavor or tender texture.

Reheating

Reheat gently over low-medium heat on the stove, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of beef broth or water to loosen it again. For faster reheating, microwave in short bursts, stirring in between to ensure even warming.

FAQs

Can I use a different cut of beef for this recipe?

Yes! While stewing beef like chuck is ideal for its tenderness when slow-cooked, you can also use brisket or short ribs. Just be sure to simmer long enough until the meat is tender and flavorful.

What type of paprika should I use?

Hungarian sweet paprika is traditional and provides a mild warmth and vibrant color. For a smokier taste, you can substitute some or all with smoked paprika, but keep the balance so it doesn’t overpower the dish.

Is it necessary to use red wine?

Red wine adds acidity and depth but if you prefer not to use alcohol, you can substitute it with extra beef broth and a splash of balsamic vinegar or red wine vinegar to mimic the tanginess.

Can I make this dish in a slow cooker?

Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6 to 8 hours until tender and delicious.

How thick should the goulash sauce be?

The sauce should be thick enough to coat the beef pieces nicely without running off. Using cornstarch helps achieve this, but you can adjust the thickness to your liking by adding more or less cornstarch slurry.

Final Thoughts

There’s something incredibly satisfying about making and sharing this Authentic German Goulash (Rindergulasch) Recipe. It’s more than just a stew—it’s a warm hug on a plate, offering a taste of German tradition that’s both comforting and impressive. Whether for a family dinner or to wow your guests, this recipe will quickly become one of your favorites, promising a rewarding cooking experience filled with rich flavor and heartfelt satisfaction. Go ahead, gather your ingredients, and dive into this culinary adventure—you won’t regret it!