Rindergulasch (German Beef Goulash)
Warm, comforting, and packed with rich flavors, Rindergulasch—also known as German Beef Goulash—is a hearty and satisfying dish that's perfect for family dinners and cold-weather meals. This traditional recipe features tender chunks of beef chuck, slow-simmered with onions, red bell pepper, garlic, and a savory blend of sweet paprika, caraway seeds, and tomato paste. The dish is thickened with a touch of flour and finished with creamy sour cream for a velvety texture. Simmered to perfection in beef broth, the goulash boasts melt-in-your-mouth meat and a deeply flavorful, aromatic sauce. Serve it alongside boiled potatoes, rice, or crusty bread to soak up every last bite. With minimal prep and the magic of slow cooking, this classic German dish transforms humble ingredients into an unforgettable meal.
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Recipe Information
Ingredients
- 1000 grams beef chuck
- 500 grams onions
- 2 tablespoons vegetable oil
- 3 units garlic cloves
- 1 unit red bell pepper
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika powder
- 1 teaspoon caraway seeds
- 500 milliliters beef broth
- 2 units bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons flour
- 150 grams sour cream
- 2 tablespoons parsley
Instructions
Cut the beef chuck into 2-inch cubes, trimming excess fat.
Thinly slice the onions and mince the garlic.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Brown the beef cubes in batches, removing them to a plate once browned.
Reduce the heat to medium and add the onions to the same pot, cooking until they become soft and translucent.
Stir in the minced garlic, cooking for 1 more minute.
Add the sliced red bell pepper, cooking for another 2 minutes.
Mix in the tomato paste, sweet paprika powder, and caraway seeds, stirring everything until well combined.
Return the beef to the pot and sprinkle with flour, stirring to coat the meat evenly.
Pour the beef broth over the mixture, stirring to combine.
Add the bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors have blended well.
Remove the bay leaves and adjust the seasoning with more salt and pepper if needed.
Before serving, stir in the sour cream and garnish with chopped parsley.
Serve hot, with a side of boiled potatoes, rice, or a crusty bread of your choice.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 856 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.
