A rich German beef goulash of slow-braised chuck and a near-equal weight of onions, seasoned generously with sweet paprika and finished with red wine. Unlike the Hungarian soup, the German version is a thick, gravy-bound stew served with Spätzle, dumplings, or boiled potatoes.
A German adaptation of Hungarian gulyás that became a Gasthaus and home-kitchen staple across Germany, German goulash is distinguished by its thick gravy, heavy onion base, and frequent use of red wine.
Spoon-tender beef in a glossy, deeply savory paprika gravy that clings to every bite. The onions have all but melted into the sauce, lending a mellow sweetness cut by a whisper of caraway and wine.
The huge volume of onions breaks down during the long braise to thicken and sweeten the sauce, while blooming paprika in fat off the heat releases its color and flavor without scorching the sugars.
Variations
Bavarian Biergulasch made with dark beer, Saxon version with bell peppers, Szegediner-style with sauerkraut, venison or pork goulash
On the Palate
Where Rindergulasch German sits in the German flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min
- 110 min
Cut beef chuck into 3 cm cubes, pat dry, and season with salt and pepper.
- 212 min
Sear the beef in hot lard or oil in batches until deeply browned, then set aside.
Watch outSear the beef in batches until each side is deep brown — crowd the pan and it steams grey, and you lose the browned flavor base.
- 312 min
Add a near-equal weight of sliced onions to the pot and cook slowly until soft and golden.
Watch outCook the onions slow and low until soft, sweet and golden — this is what thickens the sauce, so don't rush them pale.
- 43 min
Stir in tomato paste and a generous amount of sweet paprika off the heat to bloom without burning.
Watch outKill the heat before the paprika goes in and let the residual warmth wake it — dropped into a screaming-hot pan the paprika scorches bitter.
- 55 min
Deglaze with red wine and beef stock, scraping up the browned bits, then return the beef.
- 6120 min
Cover and braise gently for about two hours until the meat is fork-tender.
Watch outBraise low until a fork slides through with no resistance — rush it and the chuck stays chewy; it needs the full couple of hours.
- 710 min
Stir in caraway, marjoram, and a splash of vinegar, then reduce the sauce until thick.
- 83 min
Adjust seasoning and serve over Spätzle or boiled potatoes.
