German Beef Goulash (Rindergulasch)
Rindergulasch Say it: RIN-der-goo-lahsh
Rindergulasch is Germany’s hearty beef goulash: chunks of beef slowly braised with a generous pile of onions, sweet paprika, tomato, and a splash of red wine until the meat falls apart and the sauce turns deep red and glossy. It is a warming one-pot meal for cold Sundays and weeknight dinners alike, often served with boiled potatoes, spaetzle, or crusty bread. The paprika gives it a gentle sweetness, while vinegar and pepper keep it savory and balanced.
German Beef Goulash (Rindergulasch)
Rindergulasch
Pronounced RIN-der-goo-lahsh
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr
- Total
- 2 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
Method
Pat the beef cubes dry with paper towels, then toss them in a bowl with the flour, 1 tsp salt, and 1/2 tsp pepper until evenly coated.
Heat 2 tbsp (30 ml) of the oil in a heavy Dutch oven over medium-high heat. Brown the beef in 3 batches, turning occasionally, for 4–5 minutes per batch, until deeply browned on all sides; transfer each batch to a plate.
Reduce the heat to medium, add the remaining 1 tbsp (15 ml) oil and the onions, and cook for 8–10 minutes, stirring and scraping up browned bits, until the onions are softened and golden at the edges.
Add the garlic and cook for 1 minute until fragrant. Stir in the sweet paprika, hot paprika, and tomato paste and cook for 1 minute more, stirring constantly, until the mixture is fragrant and slightly darkened but not scorched.
Pour in the red wine and simmer for 1–2 minutes, scraping the bottom of the pot, until it reduces slightly. Return the beef and any juices to the pot, add the broth and bay leaves, and bring to a gentle simmer.
Cover and cook over low heat for 1 1/2–2 hours, stirring every 20 minutes, until the beef is fork-tender and the sauce is thick; add a splash of water if the pot looks dry.
Remove the bay leaves, stir in the vinegar, and season with more salt and pepper. If the sauce is thin, simmer uncovered for 5–10 minutes, until glossy and it coats the back of a spoon.
Serve hot with boiled potatoes, spaetzle, or crusty bread.
Regional variants
For a Paprikagulasch, add 2 sliced red bell peppers with the onions; some cooks also add a pinch of caraway or marjoram.
Cook's notes
- Brown the beef in batches and do not crowd the pot; the browned crust gives the sauce depth.
- Keep the heat low once the paprika goes in, as it can turn bitter if scorched.
- If the sauce is thin after braising, simmer uncovered for 5–10 minutes; if too thick, add a splash of broth.
Serve with
Boiled potatoes, spaetzle, or crusty bread, and a pickled cucumber salad.
Make ahead and storage
Cool, cover, and refrigerate up to 3 days; reheat gently with a splash of broth. It also freezes well for up to 2 months.
