Mediterranean Diet Rindergulasch (German Beef Goulash)
Transform classic comfort food into a Mediterranean masterpiece with this flavorful Mediterranean Diet Rindergulasch (German Beef Goulash). This recipe combines the hearty richness of traditional goulash with vibrant Mediterranean ingredients like aromatic olive oil, fresh parsley, zingy lemon zest, and earthy spices like paprika, oregano, and thyme. Tender chunks of beef are slowly simmered in a luscious sauce of red wine, tomatoes, and beef broth, creating a deeply satisfying dish that’s perfect for cozy dinners or entertaining guests. Garnished with fresh herbs and a splash of citrus, this wholesome goulash is not only packed with bold flavors but also aligns beautifully with heart-healthy Mediterranean eating. Serve warm with a side of crusty whole-grain bread or lightly dressed greens for an irresistible combination.
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Recipe Information
Ingredients
- 1000 grams beef chuck
- 2 tablespoons olive oil
- 2 large onion
- 2 red bell pepper
- 4 garlic cloves
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 500 milliliters beef broth
- 200 milliliters red wine
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 lemon
Instructions
Cut the beef chuck into bite-sized cubes, about 2-3 cm each, trimming off excess fat.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef in batches, browning each batch thoroughly on all sides. Remove the beef and set aside.
Dice the onions and red bell peppers. Mince the garlic cloves.
In the same pot, add the remaining tablespoon of olive oil. Add the onions and cook until translucent, about 5 minutes.
Add the red bell peppers and sauté for an additional 5 minutes until they start to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste to the pot and stir well, cooking for another 2 minutes.
Return the browned beef to the pot, then pour in the canned diced tomatoes, beef broth, and red wine.
Add the bay leaves, paprika, dried oregano, dried thyme, salt, and black pepper to the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the goulash cook slowly for about 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Finely chop fresh parsley and zest the lemon. Use the zest and juice of the lemon to add a fresh note before serving.
Adjust seasoning with additional salt and pepper if necessary.
Serve warm, garnished with fresh parsley and a squeeze of lemon juice for a vibrant flavor.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 8627 mg | 375% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 40.9 g | ||
| Protein | 279.1 g | 558% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 481 mg | 37% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 6026 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.
