Rindergulasch German Beef Goulash

Dive into the rich, comforting flavors of *Rindergulasch*, a traditional German Beef Goulash that’s perfect for cozy family dinners or hearty gatherings. This slow-simmered dish features tender chunks of seared beef stewed to perfection in a deeply flavorful sauce enriched with caramelized onions, garlic, tomato paste, and a blend of sweet and hot paprika. Infused with earthy caraway seeds, aromatic bay leaves, and a splash of robust red wine, this goulash boasts a depth of flavor that defines classic European comfort food. Serve it over spaetzle, mashed potatoes, or alongside crusty bread to soak up every drop of the velvety sauce. Ready in just over 2 hours, this recipe is a delicious reminder that patience in the kitchen yields the ultimate payoff—pure culinary bliss!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1000 grams beef stew meat
• 4 large onions
• 3 garlic cloves
• 2 tablespoons tomato paste
• 1 tablespoon paprika powder (sweet)
• 1 teaspoon hot paprika powder
• 1 teaspoon caraway seeds
• 2 tablespoons flour
• 750 milliliters beef stock
• 250 milliliters red wine
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Cut the beef stew meat into bite-sized chunks if not already pre-cut.

Step 2

Peel and finely chop the onions. Mince the garlic cloves.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 4

Brown the beef chunks in the pot in batches, ensuring they’re seared on all sides. Remove the browned beef and set aside.

Step 5

Reduce the heat to medium. Add the chopped onions to the pot and cook until translucent and golden brown, about 10 minutes.

Step 6

Stir in the minced garlic, tomato paste, sweet paprika powder, hot paprika powder, and caraway seeds. Cook for an additional 2 minutes until fragrant.

Step 7

Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 8

Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 9

Return the browned beef to the pot and pour in the beef stock. Add the bay leaves, salt, and black pepper.

Step 10

Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer gently for 2 hours, stirring occasionally.

Step 11

After 2 hours, taste the goulash and adjust seasoning if needed. If the sauce is too thin, uncover the pot and let it simmer for an additional 10-15 minutes to thicken.

Step 12

Remove the bay leaves before serving. Sprinkle with fresh parsley if desired.

Step 13

Serve warm with spaetzle, mashed potatoes, crusty bread, or a side of red cabbage.

Nutrition Facts

Serving size	(2838.7g)

Amount per serving	% Daily Value*
Calories	3403.0

Total Fat 180.4g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat 17.0g
Cholesterol 900mg	0%
Sodium 5957.0mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 19.2g	0%
Total Sugars 48.3g
Protein 280.7g	0%

Vitamin D 0IU	0%
Calcium 478.9mg	0%
Iron 35.3mg	0%
Potassium 5815.6mg	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: 51.8%

Protein: 35.8%

Carbs: 12.4%