Rindergulasch
This Rindergulasch is rich, deeply savory, and gently sweet from slowly cooked onions and paprika. Tender beef cubes simmer in a glossy red wine and tomato-laced sauce scented with caraway and marjoram, making a classic, comforting plate.
Ingredients
Für das Gulasch
- 500 gbeef chuck, trimmed and cut into 3 cm cubes
- 300 gonions, thinly sliced
- 120 gred bell pepper, diced
- 2 cloves (10 g)garlic, finely chopped
- 20 gtomato paste
- 2 tbsp (14 g)sweet paprika
- 1 tsp (2 g)hot paprika
- 1 tsp (2 g)caraway seeds, lightly crushed
- 1 tsp (1 g)dried marjoram
- 150 mlred wine
- 250 mlbeef stock
- 1 tbsp (15 ml)neutral oil
- 1bay leaf
- 1 tsp, plus more to taste (6 g)salt
- 1/2 tsp (1 g)black pepper
Zum Servieren
- 1 tbsp (4 g)chopped parsley
Instructions
- 1
Prepare everything first: slice the onions, dice the red bell pepper, chop the garlic, and cut the beef into even 3 cm cubes if not already prepared. Pat the beef dry well with paper towels so it browns instead of steaming.
- 2
Heat a heavy pot or Dutch oven over medium-high heat. Add the neutral oil, then brown the beef in 2 batches for 2-3 minutes per batch, turning to color several sides. Do not crowd the pot. The goal is deep browning, not full cooking. Transfer the browned beef to a plate.
- 3
Reduce the heat to medium. Add the onions to the same pot and cook for 8-10 minutes, stirring often, until very soft and golden. If the pot looks dry, add a splash of water rather than more oil. Stir in the red bell pepper and garlic and cook for 2 minutes more.
- 4
Add the tomato paste and cook for 1 minute, stirring constantly to darken it slightly. Remove the pot briefly from the heat, then stir in the sweet paprika, hot paprika, caraway seeds, and dried marjoram. Taking the pot off the heat for this moment helps prevent the paprika from scorching and turning bitter.
- 5
Return the pot to medium heat and immediately pour in the red wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
- 6
Return the beef and any accumulated juices to the pot. Add the beef stock, bay leaf, salt, and black pepper. Bring just to a simmer, then lower the heat, cover, and cook gently for 30 minutes, stirring once or twice.
- 7
Uncover and continue simmering for 8-10 minutes, until the beef is tender enough to cut with a spoon and the sauce has thickened to a rich gravy consistency. If needed, simmer a little longer; if too thick, loosen with a small splash of water. Taste and adjust salt. Remove the bay leaf.
- 8
Let the goulash rest off the heat for 5 minutes so the sauce settles and the flavors round out. Sprinkle with chopped parsley and serve hot.
Nutrition per serving
Notes
- •Serve with boiled potatoes, Spätzle, bread dumplings, or crusty bread.
- •Beef chuck is ideal here because it becomes tender while enriching the sauce with gelatin.
- •If you have extra time, this dish tastes even better the next day after chilling and reheating gently.
- •Crushing the caraway slightly releases more aroma without making the spice dominate the dish.
Background
Rindergulasch in Germany is closely related to the goulash traditions of Central Europe, especially the Hungarian pörkölt that inspired many regional versions. The German style typically uses plenty of onions, paprika, and a slow braise to create a thick, hearty gravy suited to cool-weather meals and tavern cooking.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free