Rindergulasch (German Beef Goulash) is a rich and hearty stew, slow-cooked to perfection with tender beef, onions, and a flavorful paprika-infused sauce. This comforting dish is best served with dumplings, potatoes, or buttered noodles.
Ingredients:
✅ 800g beef (chuck or stewing beef, cut into bite-sized pieces)
✅ 2 tablespoons vegetable oil (for searing the meat)
✅ 2 large onions (finely chopped)
✅ 2 cloves garlic (minced)
✅ 2 tablespoons tomato paste
✅ 2 teaspoons sweet paprika (or a mix of sweet and smoked paprika)
✅ ½ teaspoon caraway seeds (optional, for a traditional touch)
✅ 1 teaspoon salt (adjust to taste)
✅ ½ teaspoon black pepper
✅ 500ml beef broth (or red wine for extra depth of flavor)
✅ 1 bay leaf
✅ 1 teaspoon marjoram (optional but traditional in German goulash)
✅ 2 teaspoons cornstarch (optional, for thickening)
Instructions:
Step 1: Sear the Beef
1️⃣ Heat the vegetable oil in a large pot over medium-high heat.
2️⃣ Brown the beef pieces in batches, ensuring they get a nice crust. Remove and set aside.
Step 2: Build the Flavor
3️⃣ In the same pot, sauté the onions until golden and soft, about 5-7 minutes.
4️⃣ Add the garlic, tomato paste, paprika, and caraway seeds, stirring for 1 minute to release the flavors.
Step 3: Simmer the Goulash
5️⃣ Return the seared beef to the pot and season with salt and pepper.
6️⃣ Pour in the beef broth (or red wine) and add the bay leaf and marjoram.
7️⃣ Bring to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, stirring occasionally.
Step 4: Thicken & Finish
8️⃣ If the sauce is too thin, mix cornstarch with a little cold water and stir it into the stew. Simmer for 5 more minutes until thickened.
9️⃣ Remove the bay leaf and adjust seasoning if needed.
Step 5: Serve & Enjoy!
🌿 Serve hot with Spätzle, boiled potatoes, dumplings, or crusty bread. Garnish with fresh parsley for an extra touch. Guten Appetit! 🇩🇪🥘