Description
This Authentic German Goulash (Rindergulasch) is a hearty, comforting stew featuring tender stewing beef simmered in a rich sauce of red wine, paprika, and tomato paste. Perfectly spiced with marjoram and bay leaf, this traditional Central European dish is ideal for serving over Spätzle, German dumplings, or egg noodles.
Ingredients
Scale
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
- 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 beef chunks and brown on all sides to develop a deep flavor. Once browned, transfer the beef to a plate and set aside.
- Cook Onions and Garlic: In the same skillet, add the diced onions and cook until they become lightly browned and soft, approximately 6-8 minutes. Stir frequently to prevent burning. Add the minced garlic and cook for an additional minute to release its aroma.
- Deglaze with Red Wine: Pour in the dry red wine and bring to a boil. Reduce the heat and let it simmer steadily until the wine has reduced by about half, roughly 3-4 minutes. This concentrates the flavors and enhances the sauce.
- Add Seasonings and Tomato Paste: Stir in the Hungarian paprika, dried marjoram, tomato paste, salt, pepper, and the bay leaf. Mix well to combine all ingredients evenly.
- Simmer Beef: 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 the skillet, and let it simmer gently for about 60 minutes or until the beef is very tender.
- Thicken the Sauce: Stir the cornstarch mixture into the simmering stew gradually, stirring constantly to prevent 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 Spätzle, German Potato Dumplings, German Bread Dumplings, boiled potatoes, or egg noodles according to preference.
Notes
- For best flavor, use quality dry red wine such as cabernet sauvignon or pinot noir.
- Adjust the amount of cornstarch slurry to achieve your preferred sauce thickness.
- Goulash tastes even better the next day as flavors meld together.
- Serving options include traditional German sides like Spätzle or potato dumplings for an authentic experience.
