Low Sodium Rindergulasch (German Beef Goulash)
Experience the rich, hearty flavors of traditional German cuisine with this Low Sodium Rindergulasch, a healthier twist on classic beef goulash. Perfect for anyone seeking a delicious low-sodium comfort food, this slow-cooked masterpiece combines tender chunks of beef, sweet onions, vibrant red bell peppers, and carrots, all simmered in a deeply flavorful, paprika-infused broth. The addition of caraway seeds and bay leaves brings authentic German flair, while the optional splash of red wine enhances the depth of flavor. Ready in just over two hours, this dish is ideal for cozy family dinners or special occasions, served with a side of crusty bread or boiled potatoes. With every bite bursting with taste yet mindful of sodium levels, this recipe is an irresistible way to enjoy clean, wholesome comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 red bell peppers, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 4 cups low sodium beef broth
- 3 tablespoons tomato paste
- 1 cup red wine (optional)
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1 teaspoon dried thyme
- fresh black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the beef cubes dry with paper towels to remove excess moisture.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of olive oil and reduce heat to medium. Sauté the onions until they turn translucent, about 5 minutes.
Add the red bell peppers, carrots, and garlic to the pot and continue to sauté for another 5 minutes, stirring occasionally.
Stir in the paprika and caraway seeds, allowing them to become fragrant, about 1 minute.
Return the browned beef to the pot. Stir in the tomato paste, coating all the ingredients.
Pour in the optional red wine, if using, and let it simmer for about 3 minutes. Then add the low sodium beef broth, gently stirring to combine.
Add the bay leaves, dried thyme, and season with black pepper to taste.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it gently simmer for about 2 to 2.5 hours, or until the beef is tender. Stir occasionally and add more water or broth if needed to maintain desired stew consistency.
Once cooked, remove the bay leaves. Taste and adjust the seasoning with black pepper if needed.
Serve the goulash hot, garnishing with fresh chopped parsley. Enjoy with a side of crusty bread or boiled potatoes if desired.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 41.2 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 6038 mg | 128% | |
*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.
