Dairy-Free Rindergulasch (German Beef Goulash)
Discover the robust flavors of Germany with this Dairy-Free Rindergulasch, a hearty take on the classic beef goulash. Packed with tender chunks of beef chuck, slow-simmered in a rich, paprika-spiced broth infused with caraway seeds and red wine vinegar, this dish is a perfect cold-weather comfort food. Sweet bell peppers, carrots, and aromatic herbs like marjoram and bay leaves add layers of flavor and vibrant color to the stew. With no dairy needed, this recipe is ideal for those seeking a creamy-textured meal without cream. Easy to prepare in a single pot, it promises a satisfying dinner full of bold traditional flavors. Serve hot, garnished with fresh parsley, and pair with crusty bread or mashed potatoes for the ultimate cozy meal.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 2 tablespoons red wine vinegar
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 red bell peppers, chopped
- 3 carrots, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the onions and garlic, sautéing until the onions are soft and translucent, about 5 minutes.
Stir in the tomato paste, sweet paprika, and caraway seeds, cooking for an additional 2 minutes to allow the flavors to meld.
Deglaze the pot with the red wine vinegar, scraping up any browned bits from the bottom of the pan.
Return the browned beef cubes to the pot, pouring in the beef broth. Add bay leaves, marjoram, salt, and black pepper.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it simmer gently for 1 hour, stirring occasionally.
After an hour, add the chopped red bell peppers and sliced carrots. Continue to simmer for another 30-45 minutes, or until the beef is fork-tender and the vegetables are cooked through.
Adjust seasoning with additional salt and pepper if needed. Discard bay leaves before serving.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6663 mg | 290% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 40.5 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5455 mg | 116% | |
*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.
