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Traditional Savory German Beef Goulash

A thick, richly braised German Rindergulasch with tender beef chuck, dissolved sweet onions, and Hungarian paprika simmered in red wine for a deeply flavored mahogany gravy.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, German
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck or stew meat cut into 1.5-inch cubes
  • 2 tbsp vegetable oil for searing
  • salt and black pepper to taste
  • 3 large yellow onions diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp Hungarian sweet paprika high quality recommended
  • 1 tsp smoked paprika
  • 1 tsp caraway seeds optional but traditional
  • 1 bay leaf
  • 2 cups beef broth
  • 1 cup dry red wine Merlot or Cabernet Sauvignon
  • 1 tbsp red wine vinegar added at the end
  • sour cream for serving

Equipment

  • Large heavy Dutch oven
  • wooden spoon
  • paper towels
  • Ladle

Method
 

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef in batches without crowding, browning deeply on all sides, about 2 to 3 minutes per side. Remove and set aside.
  2. Reduce heat to medium. Add the diced onions to the same pot and cook for 10 to 12 minutes, stirring occasionally, until soft, golden, and jammy. Add the garlic and cook for 1 more minute.
  3. Stir in the tomato paste, sweet paprika, smoked paprika, and caraway seeds. Cook for 2 minutes, stirring constantly, until the tomato paste darkens and the paprika blooms in the fat.
  4. Pour in the red wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Simmer for 3 minutes to cook off the alcohol.
  5. Return the seared beef and any resting juices to the pot. Add the beef broth and bay leaf. The liquid should just barely cover the meat.
  6. Bring to a boil, then reduce heat to very low. Cover with a tight-fitting lid and simmer for 2 to 2.5 hours until the beef is completely fork-tender and the sauce has thickened to a dark, rich gravy. Remove the lid for the final 20 to 30 minutes if the sauce needs further reduction.
  7. Discard the bay leaf. Stir in the red wine vinegar just before serving. Taste and adjust salt as needed. Serve over spätzle, mashed potatoes, or egg noodles with a dollop of sour cream.

Notes

Better Next Day: Goulash improves significantly after overnight refrigeration. Cool completely, refrigerate, skim solidified fat from the surface, and reheat gently on the stovetop. Storage: Refrigerate for up to 4 days or freeze for up to 3 months. No Wine Version: Replace the red wine with equal parts beef broth plus an extra teaspoon of red wine vinegar. Paprika Rule: Use high-quality Hungarian sweet paprika and never add it to a dry, scorching pan or it will turn bitter. Slow Cooker: Complete steps 1 through 4 on the stovetop, then transfer to a slow cooker on low for 7 to 8 hours. Serving: Traditionally served with spätzle, boiled potatoes, or crusty rye bread.