Description
This Authentic German Goulash (Rindergulasch) is a rich and hearty stew made with tender stewing beef simmered in a flavorful sauce of onions, garlic, dry red wine, tomato paste, and traditional Hungarian paprika. Perfectly seasoned and slowly cooked to develop deep layers of flavor, this comforting dish is ideal for serving over classic German sides like Spätzle or egg noodles.
Ingredients
Scale
Main 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)
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 on all sides to develop flavor and seal in juices. Transfer the browned beef to a plate and set aside.
- Sauté Onions and Garlic: In the same skillet, add the diced onions and cook, stirring occasionally, until they become lightly browned, about 6-8 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Reduce Wine: Pour in the dry red wine and bring it to a boil. Reduce the heat and simmer steadily until the wine has reduced by about half, approximately 3-4 minutes, concentrating the flavors.
- Add Seasonings and Tomato Paste: Stir in the Hungarian paprika, tomato paste, dried marjoram, salt, pepper, and bay leaf, mixing well to combine all ingredients.
- Simmer the Stew: Return the browned beef to the skillet. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover with a lid, and simmer gently for about 60 minutes or until the beef is very tender.
- Thicken the Sauce: Stir the dissolved cornstarch mixture slowly into the simmering goulash to avoid lumps. Continue simmering for another 1-2 minutes until the sauce thickens to your desired consistency. Adjust seasoning with additional salt and pepper as needed.
- Serve: Remove the bay leaf and serve the goulash hot over traditional German sides such as Spätzle, German potato dumplings, German bread dumplings, boiled potatoes, or egg noodles.
Notes
- Use quality dry red wine such as cabernet sauvignon or pinot noir for best flavor.
- Hungarian paprika is key for authentic taste; use sweet or smoked depending on preference.
- Simmer the stew gently to avoid toughening the beef.
- Adjust thickness with cornstarch according to desired sauce consistency.
- Leftovers taste even better the next day as flavors continue to meld.
