Description
German Goulash (Rindergulasch) is a rich and hearty beef stew featuring tender chunks of beef simmered slowly with onions, garlic, paprika, and a savory broth. This traditional German comfort food is thick and robust, perfect for cold weather, and is typically served over spaetzle, egg noodles, or potatoes. The stew develops deep, satisfying flavors that only improve when made ahead.
Ingredients
Scale
Main Ingredients
- 2 tbsp vegetable oil
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tsp smoked paprika (optional)
- 1 tsp caraway seeds (optional)
- 2 cups beef broth
- 1 cup water
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
Optional Thickening and Flavor Enhancers
- 1 tbsp flour (optional, for thickening)
- 1 tbsp red wine vinegar or lemon juice (optional, for brightness)
Instructions
- Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. In batches, add the beef cubes and brown them on all sides to develop rich flavor. Transfer browned beef to a plate and set aside.
- Caramelize Onions: In the same pot, add the thinly sliced onions. Cook over medium heat until they become deeply golden and caramelized, which takes about 10 to 15 minutes. This step builds a sweet and savory base for the stew.
- Cook Garlic and Tomato Paste: Add the minced garlic and tomato paste to the caramelized onions. Cook and stir for about a minute to meld the flavors and deepen the tomato paste aroma.
- Add Spices and Return Beef: Stir in sweet paprika, smoked paprika (if using), and caraway seeds (if using). Return the browned beef cubes to the pot, mixing everything well.
- Add Liquids and Seasonings: Pour in the beef broth and water. Add the bay leaf, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- Simmer the Stew: Cover the pot and reduce the heat to low. Let the goulash simmer gently for 2 to 2½ hours, stirring occasionally, until the beef becomes fork-tender and the flavors meld beautifully.
- Thicken the Gravy (Optional): If a thicker consistency is preferred, mix 1 tablespoon of flour with 2 tablespoons of water to create a slurry. Stir it into the stew during the last 15 minutes of cooking and cook until thickened.
- Finish with Brightness: Just before serving, add 1 tablespoon of red wine vinegar or lemon juice to brighten and balance the flavors of the rich stew.
- Serve: Serve the German goulash hot over spaetzle, egg noodles, or boiled potatoes for a complete traditional meal.
Notes
- Goulash tastes even better the next day, so it’s ideal for making ahead and reheating.
- For enhanced depth of flavor, deglaze the pot with a splash of red wine after browning the beef and before adding the broth.
- Consider adding bell peppers or mushrooms for extra vegetables and texture.
