Classic Austrian and German Goulash: Rindergulasch Recipe

Warm Up with Authentic German Goulash: A Hearty and Flavorful Classic

This isn't your American Goulash with ground beef and tomato sauce – we're talking about a rich, deeply flavored stew with tender chunks of beef. This authentic German Goulash recipe will guide you through creating this classic German comfort food.

I fell in love with this hearty stew while visiting Christmas markets in Austria and Germany. The warm goulash served in a bread bowl, was the perfect meal while shopping the markets on a chilly winter day.

A Stew with History: From Hungary to Germany

The history of Goulash begins in Hungary with shepherds' stews. From there, the dish spread throughout Central Europe, morphing and adapting to local tastes and ingredients. While related to the traditional Hungarian Goulash and similar to Austrian Goulash (which tends to use more onions and less caraway), German Goulash has its own unique character.

While this recipe focuses on traditional German Goulash, it's worth noting the differences between it and the Hungarian version and Austrian Goulash. The Hungarian version often uses more hot paprika and sometimes includes potatoes and other vegetables. As mentioned, Austrian Goulash tends to use more onions and both Austrian and German versions tend to have a thicker, gravy like consistency compared to the thinner, soup like consistency found in Hungarian goulash.

Making German Goulash at Home

Key Ingredients for Authentic German Goulash

This traditional German Goulash relies on a few key ingredients to achieve its rich flavor:

Beef: Beef chuck roast or beef stew meat, cut into inch cubes, is the best way to get those tender chunks of beef. We prefer a well marbled chuck roast, as it holds up well to the longer cook times.

Spices and Seasonings: The base of any great goulash is paprika. The paprika is what gives the stew its characteristic color and depth. We use a mix of sweet and hot smoked paprika in the recipe. Black pepper, salt, marjoram, and a little caraway seed round out the flavor profile.

Onions and Veggies: A generous amount of onions forms the base of the sauce. While not always traditional, we like to include a little carrot in our homemade goulash. You will also need some fresh garlic.

Liquid Ingredients: Beef broth forms the liquid base of the stew. We also include a little German dark beer to round out the rich and flavorful gravy. We prefer a flavorful Dunkel, however, and Bavarian dark beer will work well. A small amount of red wine vinegar is also added for a little acidity.

Tomato Paste: A little bit of tomato paste adds richness and depth.

Bay Leaves (Bay Leaf): These aromatic leaves infuse the stew with subtle flavor.

Step by Step Instructions

This traditional German Goulash recipe is best made in a Dutch oven or large pot, but the homemade goulash can also be made in a slow cooker, pressure cooker, or Instant Pot.

Ingredient prep: Prep the German stew by combining the 1 tablespoon of sweet paprika, the marjoram, smoked paprika, caraway seed, ½ teaspoon Kosher salt, and black pepper in a small dish. In a second small dish add the remaining sweet paprika, Bay leaves, and ¼ teaspoon salt.

Cut the beef chuck roast into about 1-inch cubes. Dice the onions and cut the carrots into coins.

Sear the Beef: Heat olive oil in your Dutch oven or large pot over medium-high heat. Brown the beef cubes in batches, ensuring each piece gets a good sear on all sides. This creates those delicious browned bits at the bottom of the pan (or bottom of the pot) which add so much flavor. Remove the beef and set aside.

Sauté the Onions: Add more olive oil to the pot if needed and sauté the onions until softened and translucent, about 4-5 minutes. Reduce the heat to low and continue cooking until soft.

Build the Flavor Base: Next, add the tomato paste, garlic, and seasoning mix 1 and cook for another 2-3 minutes, stirring constantly until fragrant. Deglaze the pan with beer and increase the temperature to medium. Simmer until most of the liquid has evaporated.

Add seasoning mix #2, bay leaves, the red wine vinegar, beef broth and Better Than Bouillon. Bring to a simmer.

Simmer: Add the carrots and add the browned chuck roast back to the pot. Reduce the heat to low, cover the Dutch oven, and simmer for at least 2-3 hours, or until the beef is fork-tender. This long cooking time is essential for developing the rich flavor and tenderizing the meat. Typically, the chunks of meat will need to cook to about 200-205 degrees to be fork-tender.

Thicken (Optional): If you prefer a thicker consistency, you can thicken the stew with a slurry of corn starch and cold water. Mix the cornstarch with a little bit of cold water until smooth, then whisk it into the stew during the last 30 minutes of cooking.

Variations and Cooking Methods

• Slow Cooker: Brown the beef and sauté the onions as directed above. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Pressure Cooker/Instant Pot: Brown the beef and sauté the onions as directed. Then, add all the ingredients to the pressure cooker or Instant Pot, seal the lid, and cook on high pressure for 30-40 minutes, followed by a natural pressure release for 15 minutes.
• Dry Red Wine: For added depth, you can add a splash of dry red wine to the stew along with the beef broth or replace the beer with wine.
• Vegetables: Some variations include red bell pepper or green pepper. Add these during the last hour of cooking.
• Lemon Zest: A little bit of lemon zest added at the end can brighten the flavors.

What to Serve with your German Beef Goulash

Most commonly we enjoyed Bavarian goulash with dumplings or bread dumplings. Here are some of the most common sides to serve with your homemade German or Austrian goulash:

• German Potato Dumplings (Kartoffelklöße): A classic pairing.
• Bread Dumplings (Semmelknödel): Another popular choice.
• Egg Noodles: A simple and satisfying side.
• Red Cabbage (Rotkohl): A traditional German side dish that complements the richness of the Goulash.
• Sour cream: A dollop of sour cream adds a nice tang.

Be sure to try some of the other best German and Austrian recipes to make at home:

• German Beer Pretzels
• Smoked German Pork Knuckle: Roasted Schweinshaxe
• Grilled German Knockwurst with Seasoned Braised Onions
• Sous Vide Tafelspitz: Austrian Tri Tip Roast
• Authentic Wiener Schnitzel: Viennese Veal Cutlet
• German Beef Rouladen
• Authentic German Sauerbraten

Storage and Leftovers

Store leftover Goulash in an airtight container in the refrigerator for up to 3-4 days. It’s often even better the next day after the flavors have had time to meld.

This authentic German Goulash recipe is a perfect example of German food and German comfort food at its finest.

For more great soups and chowders to get you through those cold winter months, be sure to try a few of our other favorites.

• Award Winning 4-Meat Chili
• Smoked Salmon Chowder
• Sausage and Pulled Chicken Chowder
• Delicious Taco Soup
• White Chicken Chili
• Authentic Lamb Birria

Frequently Asked Questions

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