Old Fashioned German Goulash, or Rindergulasch, is a hearty and flavorful beef stew known for its rich, savory taste. It’s a popular comfort food in Germany, perfect for colder days. Here’s an authentic recipe you can try:
Ingredients:
2 lbs (900g) beef chuck or stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil or lard
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon paprika powder (sweet Hungarian or smoked paprika)
1 teaspoon hot paprika (optional, for a spicier version)
2 cups beef broth
1 cup red wine (optional, can substitute with extra beef broth)
1 bay leaf
1 teaspoon caraway seeds (optional, for traditional flavor)
1 teaspoon dried marjoram (or thyme)
Salt and black pepper, to taste
1 tablespoon flour (optional, for thickening)
2 tablespoons sour cream (optional, for serving)
Instructions:
1. Sear the Beef:
Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches (avoid overcrowding) and sear on all sides until browned. Remove the beef and set it aside.
2. Sauté the Onions and Garlic:
In the same pot, add a bit more oil if needed.
Add the chopped onions and sauté for about 10-15 minutes, stirring occasionally, until they are golden brown and caramelized.
Add the minced garlic and sauté for another 1-2 minutes.
3. Build the Flavor:
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Sprinkle in the sweet and hot paprika, stirring well to coat the onions and garlic.
4. Deglaze and Simmer:
Pour in the red wine (if using) and scrape the bottom of the pot to deglaze it. Let it simmer for a few minutes until the wine reduces slightly.
Add the seared beef back to the pot, along with the beef broth, bay leaf, caraway seeds, and dried marjoram.
Season with salt and pepper to taste.
5. Slow Cook the Goulash:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is tender.
Stir occasionally and add more broth or water if necessary to keep it from drying out.
6. Thicken the Sauce (Optional):
If you prefer a thicker sauce, mix 1 tablespoon of flour with a bit of cold water to form a slurry. Stir it into the goulash and cook for another 5-10 minutes until the sauce thickens.
7. Serve:
Taste and adjust seasoning if needed.
Serve the goulash hot, optionally garnished with a dollop of sour cream.
Serving Suggestions:
Traditional sides include Spätzle (German egg noodles), mashed potatoes, dumplings, or crusty bread.
A side of red cabbage or sauerkraut complements the rich flavors well.
Tips:
Slow Cooking Enhances Flavor: The longer you simmer the goulash, the better the flavors meld together.
Paprika Choice: Authentic German goulash typically uses sweet Hungarian paprika, but smoked paprika can add a nice depth.
Wine Substitute: If you prefer not to use wine, substitute with extra beef broth for a deep, savory flavor.
Enjoy your hearty, comforting German Goulash (Rindergulasch)! This dish is perfect for a cozy meal that brings a taste of traditional German cuisine to your table.