German Beef Goulash Recipe (Rindergulasch)
This classic German Beef Goulash is pure comfort in every serving! Tender chunks of beef in flavor-packed paprika sauce --- you'll surely wipe every bit off your plate. Delicious!
Servings: 5
Calories: 443kcal
Equipment
Ingredients
- 2 pounds beef chuck (about 1 kg), cut into 1 to 1.5-inch bits
- 2 medium onion, finely chopped
- 2 to 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 3/4 cup red wine
- 3 to 3 & 1/2 cups stock
- 2 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1 teaspoon cumin seeds
- 2 to 3 teaspoons Hungarian paprika
- 1 teaspoon lemon zest
- 1/2 teaspoon cayenne powder
- salt
Instructions
- Heat the olive oil in a deep, large pot or a Dutch oven --- over medium-high heat.
- Once the oil is ready, add the beef chunks and keep some space in between.
- Brown the beef, transfer it to a plate, and set aside.
- Add the onion in the same pot and lower the heat to medium.
- Cook until the onions are soft, then add the tomato paste.
- Cook for two to three minutes, mixing often to avoid burning the paste.
- Add the rest of the German goulash seasoning: garlic, dried marjoram, cumin seeds, paprika, cayenne, salt, and lemon zest --- and continue mixing for two more minutes.
- Place the browned beef back in the pan and mix everything evenly.
- Pour the red wine.
- Let the wine evaporate, mixing often to glaze the pan.
- Pour the stock --- just enough to cover the beef.
- Cover your beef goulash stew with a lid and let it simmer for an hour and a half or until the meat becomes slightly tender.
- Taste and adjust seasoning.
- Keep the pan covered partly and continue simmering until the beef is fully cooked and tender.
- Transfer your German beef goulash into serving plates.
- Garnish with parsley, if preferred, then serve!
Notes
- Cook's Tip #1: Make sure the beef chunks are not wet before placing them in the oil. Pat them dry to help them brown better.
- Cook's Tip #2: Brown the beef in batches to avoid overcrowding the pan --- and you end up steaming them.
- Refer to the post's 'Recipe variation' section for substitutions.
Nutrition
Calories: 443kcal | Carbohydrates: 9g | Protein: 36g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 859mg | Potassium: 763mg | Fiber: 1g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 5mg