Authentic German Goulash (Rindergulasch) Recipe
This Authentic German Goulash (Rindergulasch) is a rich, hearty stew made with tender chunks of stewing beef simmered in a flavorful sauce of onions, garlic, red wine, Hungarian paprika, and beef broth. Perfectly thickened with cornstarch, this traditional dish offers a comforting blend of smoky and savory flavors, ideal to serve over Spätzle, dumplings, or noodles for a classic German meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Ingredients
Meat and Oil
- 1 1/2 pounds stewing beef, cut into 1/2 to 1 inch chunks
- 1 tablespoon oil
Vegetables and Aromatics
- 1 large yellow onion (about 400 g), diced
- 2 cloves garlic, minced
Liquids and 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 chunks and brown them on all sides to develop flavor. Once browned, transfer the beef to a plate and set aside.
- Sauté Onions and Garlic: In the same skillet, add the diced onions and cook until they become lightly browned, about 6 to 8 minutes. Then add the minced garlic and sauté for another minute until fragrant.
- Deglaze with Wine: Pour in the dry red wine and bring it to a boil. Let it simmer steadily until the wine reduces by about half, which should take approximately 3 to 4 minutes. This intensifies the flavors and removes alcohol.
- Add Seasonings and Tomato Paste: Stir in the Hungarian paprika, tomato paste, dried marjoram, salt, and freshly ground black pepper until well combined with the onion mixture.
- Simmer the Beef: Return the browned beef to the skillet. Pour in the beef broth and add the bay leaf. Bring the mixture back to a boil, then reduce heat to low. Cover the skillet and let it simmer gently for about one hour, or until the beef becomes very tender.
- Thicken the Sauce: Mix the dissolved cornstarch with water well to avoid lumps, then slowly add this mixture to the simmering goulash, stirring constantly. Continue to cook for one to two minutes until the sauce thickens to your desired consistency.
- Final Seasoning and Serve: Taste the goulash and adjust salt and pepper as needed. Remove the bay leaf before serving. Serve hot over Spätzle, German potato dumplings, German bread dumplings, boiled potatoes, or egg noodles for a complete meal.
Notes
- For best flavor, use Hungarian sweet paprika and quality dry red wine.
- Browning the beef properly is crucial for deep, rich flavor.
- You can adjust the thickness of the sauce by adding more or less cornstarch slurry.
- This dish tastes even better the next day after flavors have melded.
- Serve with traditional German side dishes like sauerkraut or a simple green salad.
