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german goulash recipe.

 


🇩🇪 Authentic German Goulash Recipe (Rindergulasch) | Hearty & Comforting

Learn how to make authentic German goulash (Rindergulasch) with tender beef, onions, paprika, and red wine. A traditional and easy one-pot comfort food perfect for chilly days!

📌 Why You’ll Love This German Goulash Recipe

  • Deep, rich flavors from paprika and slow-simmered beef
  • A classic one-pot meal that’s both rustic and elegant
  • Easy to make ahead and even better the next day
  • Freezer-friendly and meal-prep approved
  • Authentic taste of German home cooking

🛒 Ingredients

  • 2 lbs (900g) beef stew meat (preferably chuck), cubed
  • 2 tbsp vegetable oil or butter
  • 3 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp sweet Hungarian paprika
  • ½ tsp hot paprika (optional)
  • 1½ cups (350ml) beef broth
  • 1 cup (240ml) dry red wine (or more broth)
  • 1 tsp caraway seeds (optional but traditional)
  • 1 bay leaf
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tbsp flour (optional, for thickening)
  • Chopped fresh parsley, for garnish

🍳 Instructions

1. Sear the Beef:

  1. Pat beef dry and season with salt and pepper.
  2. Heat oil in a heavy pot or Dutch oven over medium-high heat.
  3. Sear beef in batches until browned on all sides. Remove and set aside.

2. Sauté the Onions:

  1. In the same pot, reduce heat and add sliced onions.
  2. Cook slowly for 10–15 minutes until golden and caramelized.
  3. Stir in garlic and tomato paste. Cook for 2–3 minutes.

3. Add Spices & Deglaze:

  1. Stir in paprika and optional caraway seeds.
  2. Add red wine and scrape up brown bits from the bottom.
  3. Let it simmer for 2 minutes.

4. Simmer the Goulash:

  1. Return beef to the pot. Add broth and bay leaf.
  2. Bring to a boil, then reduce heat to low.
  3. Cover and simmer gently for 1.5 to 2 hours, until beef is tender.

5. Optional Thickening:

  • Mix 1 tbsp flour with a bit of cold water and stir into the stew during the last 10 minutes for a thicker sauce.

6. Serve:

  • Garnish with chopped parsley.
  • Serve hot with classic German sides like spätzle, boiled potatoes, or buttered egg noodles.

🧊 Storage & Freezing

  • Store in an airtight container in the fridge for up to 4 days
  • Freezes well for up to 3 months
  • Flavor improves overnight, making it perfect for meal prep

🧠 Tips for Authentic German Goulash

  • Use plenty of onions – they cook down and sweeten the sauce
  • Choose well-marbled beef like chuck for tenderness
  • Paprika is key: use sweet Hungarian paprika for authentic flavor
  • Simmer low and slow for the best texture and richness
  • Add a splash of sour cream at the end for a creamy twist (optional)

🔄 Variations

  • Pork Goulash (Schweinegulasch) – use pork shoulder instead of beef
  • Vegetarian Goulash – replace beef with mushrooms and bell peppers
  • Spicy Goulash – add a dash of cayenne or chili powder
  • Goulash Soup (Gulaschsuppe) – add more broth and chopped potatoes for a stew-like soup

🙋 Frequently Asked Questions

Is German goulash the same as Hungarian goulash?
Not exactly. German goulash is typically richer, thicker, and includes wine. Hungarian goulash is often more like a soup with additional vegetables.

Can I make this in a slow cooker?
Yes! Sear the beef and onions first, then cook on LOW for 6–8 hours or HIGH for 3–4 hours.

What wine is best for this goulash?
A dry red like Merlot, Cabernet Sauvignon, or Pinot Noir adds depth.

⭐ Reader Review

💬 “This tastes just like the goulash my Oma used to make. So rich, flavorful, and tender! Even better the next day.” – @authenticheimatkitchen

📌 Final Thoughts

This German goulash recipe is a celebration of comfort, warmth, and bold old-world flavor. Whether you serve it on a snowy evening or make it ahead for a family gathering, it delivers a nostalgic, soul-soothing meal every time.

Here are 5 similar recipes to German Goulash, perfect for internal linking and topical relevance on MonzoorsKitchen:

Similar Recipes You May Like:

  1. Hungarian Goulash (Gulyás)
    The original version—rich with paprika, beef, onions, and potatoes. Slightly more soupy but very closely related.

  2. Austrian Beef Goulash (Wiener Saftgulasch)
    Thicker, darker gravy with lots of onions and slow-cooked beef; very similar to German-style goulash.

  3. Beef Stew (European-Style)
    A classic slow-cooked beef stew with carrots, onions, and potatoes—milder spices but same comfort-food appeal.

  4. Czech Beef Goulash
    Uses paprika and caraway seeds, often served with bread dumplings—extremely close in flavor profile.

  5. Polish Beef Stew (Gulasz)
    Inspired by Hungarian goulash but adapted locally, with tender beef, onions, and a rich, savory sauce.


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