Cooking Lucid
Rindergulasch (German Goulash)
Slow-simmered beef stew with paprika, caraway, and marjoram — thicker and milder than Hungarian goulash, served with Spätzle or crusty bread for soaking up the rich sauce.
Prep 20 min
Cook 2h
Total 2h 20m
Serves 6
Ingredients
Step 1 — Brown the beef
- 2 lbs beef chuck (cut into 1-inch cubes)
- 3 tbsp vegetable oil
- 2 large onions (diced)
- 3 garlic cloves (minced)
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 tsp marjoram
- 2 tbsp tomato paste
Step 2 — Braise
- 2 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 tbsp red wine vinegar
- Salt and pepper
Step 3 — Serve
- Spätzle or crusty bread
- Sour cream
- Fresh parsley
Instructions
- 1
Brown and build flavor
Brown beef in batches in hot oil. Sauté onions until golden. Add garlic, paprika, caraway, marjoram, and tomato paste. Cook 2 minutes.
- 2
Simmer until tender
Return beef, add broth, wine, and bay leaves. Simmer covered 1½–2 hours until beef is fork-tender. Stir in vinegar, season with salt and pepper.
- 3
Serve
Serve over Spätzle with a dollop of sour cream and parsley. Even better reheated the next day.
Nutrition per serving: 420 cal · 38g protein · 12g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
