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Rindergulasch (Beef Gulasch)

Rindergulasch, or beef goulash, is a traditional German dish that is hearty and flavorful.


  • 2 lbs (900 g) beef chuck, cut into 1-inch cubes

  • 2 tablespoons vegetable oil

  • 2 large onions, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 tablespoons sweet paprika powder

  • 1 teaspoon hot paprika powder (optional)

  • 1 teaspoon caraway seeds

  • 2 tablespoons flour

  • 4 cups beef broth

  • 1 cup red wine (optional)

  • 2 bay leaves

  • 1 teaspoon dried marjoram

  • Salt and pepper to taste

  • 2 red bell peppers, cut into strips

  • 2 tablespoons sour cream (optional, for serving)

  • Fresh parsley, chopped (for garnish)


Brown the Beef:

  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

  • Add the beef cubes in batches and brown them on all sides. Remove the beef from the pot and set aside.

Cook the Onions and Garlic:

  • In the same pot, add the chopped onions and cook until they become translucent and slightly golden, about 5-7 minutes.

  • Add the minced garlic and cook for another minute.

Add Tomato Paste and Spices:

  • Stir in the tomato paste, sweet paprika, hot paprika (optional) and caraway seeds. Cook for another 2 minutes to allow the flavors to meld.

Deglaze the Pot:

  • Sprinkle the flour over the onion mixture and stir well to combine.

  • Slowly add the beef broth and red wine (optional), scraping up any browned bits from the bottom of the pot.

Simmer the Goulash:

  • Return the browned beef to the pot. Add the bay leaves and marjoram.

  • Season with salt and pepper.

  • Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1.5 to 2 hours, or until the beef is tender.

Add Bell Peppers:

  • About 30 minutes before the goulash is done, add the red bell pepper strips to the pot.

Finish and Serve:

  • Once the beef is tender and the sauce has thickened, adjust the seasoning with salt and pepper if needed.

  • Remove the bay leaves before serving.

  • Serve the goulash hot, garnished with a dollop of sour cream and chopped fresh parsley if desired.

Serving Suggestions:

  • Serve Rindergulasch with boiled potatoes, egg noodles, or a crusty loaf of bread.

  • A side dish of red cabbage or a simple green salad complements the dish well.

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