Description
Authentic German Goulash (Rindergulasch) is a hearty and flavorful stew made with tender chunks of stewing beef, onions, garlic, smoky Hungarian paprika, and rich beef broth, simmered to perfection. This traditional dish is enhanced with red wine and tomato paste, then thickened to a luscious consistency, making it perfect to serve over classic sides like Spätzle, German potato dumplings, or egg noodles.
Ingredients
Meat & Oil
- 1 1/2 pounds stewing beef, cut into 1/2 to 1 inch chunks
- 1 tablespoon oil
Vegetables & Aromatics
- 1 large yellow onion (about 400 g), diced
- 2 cloves garlic, minced
Liquids & Seasonings
- 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
Thickening Agent
- 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. Add the stewing beef and cook, turning occasionally, until browned on all sides. Remove the beef from the skillet and set aside on a plate.
- Sauté Onions and Garlic: In the same skillet, add the diced onions and cook until lightly browned, about 6 to 8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Red Wine: Pour in the dry red wine and bring it to a boil. Reduce the heat and let it simmer steadily until the wine has reduced by about half, approximately 3 to 4 minutes.
- Add Seasonings and Tomato Paste: Stir in Hungarian paprika, dried marjoram, salt, black pepper, and tomato paste until well combined.
- Simmer the Stew: Return the browned beef to the skillet, then pour in the beef broth along with the bay leaf. Bring the mixture to a boil, reduce heat to low, cover, and simmer gently for about one hour or until the beef is very tender.
- Thicken the Sauce: Stir the dissolved cornstarch mixture into the stew, stirring constantly to prevent lumps. Simmer for another minute or two until the sauce thickens to your preferred consistency.
- Finish and Serve: Adjust seasoning with additional salt and pepper if needed. Serve the goulash hot over Spätzle, German potato dumplings, German bread dumplings, boiled potatoes, or egg noodles for a complete meal.
Notes
- You may adjust the thickness of the sauce by adding more or less cornstarch dissolved in water.
- For authentic flavor, use Hungarian sweet paprika rather than smoked or hot variants.
- Red wine not preferred? You can substitute with additional beef broth, but it will alter the depth of flavor.
- Leftovers taste even better the next day as the flavors meld further.
- Serve with traditional German sides such as Spätzle or potato dumplings to complement the stew.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: German
