Name: Authentic German Goulash (Rindergulasch) Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 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 45 reviews

If you have ever wanted to dive into a rich, hearty, and soul-warming stew, this Authentic German Goulash (Rindergulasch) Recipe is exactly what you need. This dish combines tender chunks of stewing beef bathed in a luscious sauce made from paprika, red wine, and robust beef broth, delivering deep layers of flavor with every bite. It’s the perfect embodiment of classic German comfort food that feels like a warm hug on a chilly day, and once you try it, it will surely become one of your go-to recipes for cozy dinners.

Ingredients You’ll Need

The image shows two close-up views side by side of bite-sized pieces of meat cooking in a metal pot. On the left side, the meat is raw and red with fresh muscle texture, scattered evenly across the shiny silver inside of the pot. On the right side, the pieces have changed color to brown with golden sear marks and darker charred edges, showing the cooking process. The pot surface is metallic with some cooking marks and oil stains around the meat. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Authentic German Goulash (Rindergulasch) Recipe lies in its simplicity and the powerful flavors each ingredient brings to the table. Every element, from the paprika to the red wine, enhances the texture, aroma, and color, ultimately transforming humble ingredients into a memorable meal.

1 1/2 pounds stewing beef: Cut into 1/2 to 1 inch chunks for perfect tenderness after slow cooking.
1 tablespoon oil: Use a neutral oil for browning the beef to build a rich base flavor.
1 large yellow onion (about 400 g): Diced onions add sweetness and depth to the stew.
2 cloves garlic: Minced garlic gives a subtle zing and aromatic undertone.
1 cup dry red wine: Cabernet Sauvignon or Pinot Noir works beautifully to enrich the sauce.
3 tablespoons tomato paste: Adds a touch of acidity and thickens the sauce for a silky finish.
3 tablespoons Hungarian paprika: This is the soul of the dish—smoky, sweet, and vibrant in color.
1/2 teaspoon dried marjoram: A delicate herb that complements the paprika without overpowering.
1 teaspoon salt: Balances all the flavors perfectly.
1/2 teaspoon freshly ground black pepper: Adds just the right bite.
2 cups beef broth: The hearty liquid base that tenderizes beef while layering on meaty flavor.
1 bay leaf: Infuses subtle warmth and complexity during simmering.
2 teaspoons cornstarch dissolved in 2 tablespoons water: Thickens the sauce to the ideal consistency.

How to Make Authentic German Goulash (Rindergulasch) Recipe

Step 1: Brown the Beef

Start by heating the oil in a heavy skillet or Dutch oven over medium-high heat. Once hot, add the beef chunks and brown them on all sides to lock in juices and create a deep, caramelized flavor base. This browning step is essential for that rich, hearty taste you expect from an Authentic German Goulash (Rindergulasch) Recipe. When the beef is nicely seared, transfer it to a plate and set it aside.

Step 2: Cook Onions and Garlic

In the same skillet, toss in the diced onions. Cook them gently until they turn a lovely golden brown, about 6 to 8 minutes—this caramelization brings out a natural sweetness that perfectly balances the paprika’s smokiness. Add the minced garlic and let it cook for another minute, until fragrant but not burnt.

Step 3: Add Red Wine and Reduce

Pour in the dry red wine and bring the mixture to a boil. Then, reduce the heat and simmer steadily, allowing the wine to evaporate by about half. This concentrates the flavors and infuses the onions with that wonderful wine aroma, laying the foundation for the sauce’s depth.

Step 4: Stir in Seasonings and Tomato Paste

Now it’s time for the magic: stir in the Hungarian paprika, tomato paste, dried marjoram, salt, and freshly ground black pepper. These spices and herbs meld together to create the iconic taste that defines the Authentic German Goulash (Rindergulasch) Recipe, providing an irresistible color and warmth.

Step 5: Simmer the Stew

Return the browned beef to the skillet and pour in the beef broth along with the bay leaf. Bring everything to a boil once again, then reduce to low, cover, and let it simmer gently for about one hour. This slow cooking tenderizes the beef beautifully, giving you that melt-in-your-mouth texture while allowing the flavors to meld into a rich, comforting stew.

Step 6: Thicken the Sauce

Finish the stew by stirring in the cornstarch dissolved in water. Keep stirring constantly to avoid lumps as the sauce thickens into a silky, luscious gravy that clings lovingly to the beef pieces. Taste and adjust salt and pepper if necessary, ensuring the perfect balance.

How to Serve Authentic German Goulash (Rindergulasch) Recipe

A close-up image of a white cast iron pot with a bright red handle showing thick dark brown stew inside, with chunks of tender meat spread throughout the rich sauce. Small green herb leaves are sprinkled lightly on top, adding a fresh contrast to the deep brown sauce. The pot sits on a wooden surface with a white marbled texture background partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the stew alone is a delight, a dollop of sour cream or a sprinkle of freshly chopped parsley can brighten the deep flavors and add a fresh pop of color. These simple garnishes elevate the dish without overshadowing its classic soul.

Side Dishes

Traditional sides for this Authentic German Goulash (Rindergulasch) Recipe include fluffy Spätzle, German potato dumplings, or egg noodles. Each option is perfect for soaking up the luscious sauce. Boiled potatoes or crusty rustic bread also work beautifully and provide comforting, hearty accompaniments to the stew.

Creative Ways to Present

For a fun twist, serve the goulash inside a bread bowl made from dense rye or sourdough, perfect for an impressive presentation at your next dinner party. You could also combine it with roasted vegetables or even elevate it with a side of tangy sauerkraut to add a pop of acidity and an authentic German touch.

Make Ahead and Storage

Storing Leftovers

This Authentic German Goulash (Rindergulasch) Recipe actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator, and it will stay delicious for up to 3 days.

Freezing

If you want to keep it longer, this stew freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to cool it completely before freezing to preserve the texture and flavor.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Alternatively, warm it in the microwave in short bursts, stirring in between, to maintain the perfect consistency and avoid drying out the beef.

FAQs

What cut of beef is best for this recipe?

Stewing beef or chuck is ideal because it becomes tender after slow cooking while imparting rich flavor. Avoid lean cuts as they can dry out during the long simmer.

Can I use sweet paprika instead of Hungarian paprika?

Sweet paprika can work, but Hungarian paprika has a distinctive smoky and slightly spicy profile that gives this goulash its authentic character. If you can find it, definitely go for Hungarian paprika.

Is red wine necessary in this goulash?

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

How thick should the sauce be?

The sauce should be thick enough to coat the back of a spoon but still saucy—not overly gloopy. The cornstarch helps achieve this perfect velvety texture.

What are traditional side dishes for Rindergulasch?

Classic sides include Spätzle, German bread or potato dumplings, boiled potatoes, or egg noodles. These starchy options are great for soaking up the flavorful sauce.

Final Thoughts

This Authentic German Goulash (Rindergulasch) Recipe is truly a treasure to have in your culinary repertoire. Its comforting richness and hearty flavors invite you to slow down and savor every bite. Whether you’re cooking for family or sharing with friends, this dish promises satisfaction and warmth. So grab your apron, gather your ingredients, and let the magic of this timeless stew fill your kitchen and heart!