German Goulash (Rindergulasch)

A white bowl of goulash, containing red peppers, beef and potatoes, topped with parsley. There's a white dish towel with red stripes and some red peppers next to it.

5 from 4 votes

German Goulash (Rindergulasch)

German goulash (Rindergulasch) is a rich, paprika-braised stew loaded with melt-in-your-mouth tender beef and flavorful vegetables. A Bavarian classic, made from scratch just like my Oma made it.

Prep Time30

Cook Time2

Total Time2 30

Course: Main

Cuisine: German

Servings:

Author: Julia Foerster

Ingredients

2 tablespoons olive oil
2 pounds stewing beef cut into 1-inch cubes
2 yellow onions chopped (about 3 cups)
1 large carrot diced
1 celery stalk chopped
2 tablespoons tomato paste
2 tablespoons sweet paprika Hungarian preferred
1 teaspoon dried marjoram
1 teaspoon hot paprika
1 cup red wine
2 cups beef broth
2 bay leaves
1 teaspoon salt plus more to taste
¼ teaspoon ground black pepper plus more to taste
2 tablespoons water
2 tablespoons cornstarch

Cups - Metric

Instructions

Heat olive oil in a large Dutch oven over high heat. Pat beef dry and season with salt and pepper. Brown in batches, searing on all sides until deeply golden, 2 to 3 minutes per side. Transfer browned beef to a plate.
2 tablespoons olive oil, 2 pounds stewing beef
Reduce heat to medium-high. Add onions, carrots, and celery to the same pot. Sauté for 5-6 minutes until lightly browned.
2 yellow onions, 1 large carrot, 1 celery stalk
Add tomato paste. Stir constantly for 1 minute. Then add paprika, marjoram, and hot paprika or cayenne if using. Stir for 30 seconds.
2 tablespoons tomato paste, 2 tablespoons sweet paprika, 1 teaspoon dried marjoram, 1 teaspoon hot paprika
Pour in red wine and beef broth. Scrape the bottom of the pot with a spatula to release any browned bits. Bring to a simmer.
1 cup red wine, 2 cups beef broth
Return beef to the pot along with any resting juices. Add bay leaves. Reduce heat to low. Simmer covered for about 2 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened.
2 bay leaves
If adding potatoes or bell peppers, add them 30 minutes before the cook time ends.
Remove bay leaves. Taste and adjust salt and pepper.
1 teaspoon salt, ¼ teaspoon ground black pepper
To thicken: Combine water and cornstarch in a small bowl and add it to the goulash. Bring to a simmer while stirring constantly until thickened.
2 tablespoons water, 2 tablespoons cornstarch
Serve over bread or potato dumplings, spaetzle, or with crusty bread.

Notes

Slow Cooker

Complete steps 1 through 5 on the stovetop, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours. The browning step matters even for slow cooker versions. It builds a flavor base that low-and-slow cooking alone cannot replicate.

Oven

Preheat oven to 320°F (160°C). Complete steps 1 through 5 on the stovetop, then transfer the covered Dutch oven to the preheated oven and cook for 2 hours.

Nutrition