Rindergulasch Beef Goulash
Warm, hearty, and deeply flavorful, Rindergulasch Beef Goulash is a classic comfort dish perfect for cozy dinners. Made with tender chunks of beef chuck slow-simmered in a rich, paprika-infused sauce, this traditional German-style goulash combines sweet caramelized onions, aromatic caraway seeds, and a splash of dry red wine for a depth of taste that's simply irresistible. The addition of red bell peppers and a touch of tomato paste enhances the stew's vibrant color and complexity. This dish, best served over buttery egg noodles, boiled potatoes, or with crusty bread, is a satisfying one-pot meal that only gets better with time. Easy to prepare and deeply satisfying, Rindergulasch is perfect for feeding a crowd or meal prepping for the week, making it a must-try for fans of hearty, slow-cooked recipes.
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Recipe Information
Ingredients
- 1000 g beef chuck (cut into 1-inch cubes)
- 500 g yellow onions (finely diced)
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 2 tbsp tomato paste
- 2 tbsp paprika (sweet)
- 1 tsp caraway seeds
- 2 tbsp all-purpose flour
- 500 ml beef broth
- 250 ml dry red wine
- 2 bay leaves
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, and sear them in batches until well-browned on all sides. Remove the browned beef from the pot and set aside.
Lower the heat to medium, and add the diced onions to the pot. Cook for 6-8 minutes, stirring frequently, until golden and soft.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, paprika, and caraway seeds, cooking for 1-2 minutes to toast the spices lightly.
Sprinkle the flour over the onion mixture and stir to combine, cooking for another minute to remove the raw flour taste.
Deglaze the pot by pouring in the red wine, scraping the bottom with a wooden spoon to release any browned bits.
Return the browned beef to the pot along with the diced red bell pepper.
Pour in the beef broth and add the bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot with a lid and simmer gently for about 90-120 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaves before serving.
Garnish with freshly chopped parsley and serve warm, ideally accompanied by crusty bread, boiled potatoes, or egg noodles.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 827 mg | 18% | |
*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.
