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An extreme close-up of traditional beef goulash in a rustic bowl, highlighting the texture of the slow-cooked beef and rich gravy. This is part of the German Goulash recipe.

German Goulash Recipe: The Ultimate Guide to Authentic Rindergulasch

This German Goulash Recipe delivers a hearty, traditional beef stew, slow-simmered to perfection. Discover how to make authentic Rindergulasch with tender beef in a rich, paprika-infused gravy for the ultimate comfort food meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Goulash
  • 3 lbs beef chuck roast cut into 1.5 to 2-inch cubes
  • 2 large yellow onions thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 tbsp tomato paste
  • 3 tbsp sweet paprika
  • 2 tbsp all-purpose flour
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon
  • 4 cups beef broth low-sodium
  • 4 cloves garlic minced
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • 2 bay leaves
  • 1.5 tsp salt or to taste
  • 1 tsp black pepper freshly ground

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board
  • 1 Chef's knife

Instructions
 

  1. Pat the beef chuck roast dry with paper towels. Cut into 1.5 to 2-inch cubes. Season generously with salt and pepper.
  2. In a large Dutch oven, heat olive oil and butter over medium-high heat. Working in batches, add the beef in a single layer and brown on all sides until a deep crust forms. Remove the beef from the pot and set aside.
  3. Reduce heat to medium. Add the sliced onions to the pot and sauté for 8-10 minutes until soft and caramelized. Add minced garlic and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes.
  4. Sprinkle flour over the onions, stir, and cook for one minute. Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer until the wine has reduced by half. Stir in beef broth, sweet paprika, caraway seeds, and marjoram.
  5. Return the beef and any juices to the pot. Add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 to 3 hours, or until the beef is fork-tender. Remove bay leaves before serving.

Notes

For the best flavor, make the goulash a day in advance.
Ensure you use a high-quality, fresh sweet paprika for the most authentic taste.
Store leftovers in an airtight container in the fridge for up to 4 days.
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