Dairy-Free Rindergulasch (German Beef Goulash)

Warm, hearty, and utterly satisfying, this Dairy-Free Rindergulasch (German Beef Goulash) is a celebration of rich flavors and slow-cooked comfort. Tender chunks of beef chuck are simmered to perfection in a fragrant broth infused with sweet paprika, caraway seeds, and a tangy touch of red wine vinegar. The addition of vibrant red bell peppers and carrots not only brings a natural sweetness but also adds a pop of color to this rustic dish. Perfectly suited for those seeking a dairy-free twist on a classic, this goulash is finished with a sprinkle of fresh parsley for a bright, herbaceous note. Serve it with crusty bread or over steamed potatoes to mop up the deep, savory sauce, making it the ultimate family-friendly meal for cozy evenings. Perfect for fans of German cuisine or anyone craving a soul-warming dinner, this recipe is a must-try!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 2 tablespoons red wine vinegar
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 red bell peppers, chopped
• 3 carrots, sliced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.

Step 2

In the same pot, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the onions and garlic, sautéing until the onions are soft and translucent, about 5 minutes.

Step 3

Stir in the tomato paste, sweet paprika, and caraway seeds, cooking for an additional 2 minutes to allow the flavors to meld.

Step 4

Deglaze the pot with the red wine vinegar, scraping up any browned bits from the bottom of the pan.

Step 5

Return the browned beef cubes to the pot, pouring in the beef broth. Add bay leaves, marjoram, salt, and black pepper.

Step 6

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it simmer gently for 1 hour, stirring occasionally.

Step 7

After an hour, add the chopped red bell peppers and sliced carrots. Continue to simmer for another 30-45 minutes, or until the beef is fork-tender and the vegetables are cooked through.

Step 8

Adjust seasoning with additional salt and pepper if needed. Discard bay leaves before serving.

Step 9

Garnish with freshly chopped parsley and serve hot.

Nutrition Facts

Serving size	(2797.6g)

Amount per serving	% Daily Value*
Calories	3109.5

Total Fat 229.6g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 680.4mg	0%
Sodium 6662.7mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 25.0g	0%
Total Sugars 40.5g
Protein 187.6g	0%

Vitamin D 0IU	0%
Calcium 431.1mg	0%
Iron 33.3mg	0%
Potassium 5455.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 23.7%

Carbs: 10.9%