Rindergulasch German Beef Goulash

Originating from the medieval Hungary, goulash is a rich stew / soup made of meat and vegetables seasoned with paprika and other spices. It is a common meal predominantly eaten in Europe. It is one of the national dishes of Hungary and a symbol of the country. The Hungarian word for this comforting dish is gulyáshús, from gulyás, means ‘shepherd,’ and hús, ‘meat.’ So it’s basically a stew eaten and made by Hungarian shepherds.
German goulash or Rindergulasch, is usually made with beef, enriched with red wine, but for once, no potatoes added. It is more of a stew than a soup, like classic Hungarian goulash, and usually served with bread dumplings, Spätzle, or egg noodles. Marjoram and oregano are very similar in flavour, size, and texture, so if you don’t have marjoram, which is milder and sweeter, then use oregano instead.

1-1.2 kg Beef (from the shoulder or shank)
2 Onions, peeled, halved and sliced
200 g Carrots, peeled and diced
3 tbsp Tallow or olive oil
Sea salt and black pepper
2 Garlic cloves, peeled and minced
3 Thyme sprigs
4 stalk Marjoram (or 3 oregano stalks)
1 tbsp Paprika
1 tsp Caraway seeds
125 ml Red wine (or beef stock)
1 tbsp Balsamic vinegar
125 ml Beef stock
500 g Tomato passata

Cut the beef into 2-inch / 5 cm cubes. Peel the onions, halve and cut crosswise into thin strips. Peel and dice the carrots.
Heat the tallow in a wide pan. Sear the meat on all sides over a high heat for about 6 minutes. Add the onions and carrots and fry for 5 minutes. Season with salt and pepper.
In the meantime, peel and chop the garlic. Wash the herbs, pluck the leaves from sprigs and chop. Add the chopped ingredients, paprika and caraway to the goulash, deglaze with red wine and pour in the balsamic vinegar and beef stock. Allow the liquid to reduce over a low heat for about 5 minutes.
Add the tomato passata to the goulash, cover and simmer over a low heat for about 2 1/2-3 hours, stirring occasionally. Add a little more stock if necessary. You can also make this in the oven. Cover the pan and roast for 2 hours at 160C/320F, removing the cover after an hour.
Season the goulash with salt and pepper, garnish with the remaining herbs and serve with fresh rye bread or noodles, if desired.

26 comments:

Tom 18/3/25 12:38: ...Angie, this looks delicious!
Annick Recipe 18/3/25 12:58: Very easy to do thanks a lot for all details
DEZMOND 18/3/25 13:11: Given that I live at the border with Hungary, goulash is our national food as well, at least in the northern province of Vojvodina where I live. We do put sour cream in the pasta served with goulash, though.
Mbul Kecil 18/3/25 14:10: Thanks for your nice goulash recipe...it looks rich of herbs and appetizing....
My name is Erika. 18/3/25 14:10: This looks delicious. I made some Greek meatballs in a tomato sauce last week, and I'm going to print this one. It just seems like we're in this stuck for food season, not quite out of winter food (but sick of it) and not quite ready for spring summer food.
Julie 18/3/25 14:33: Great super tempting pics, lovely beef goulash !!!
Balvinder 18/3/25 14:53: Looks absolutely delicious! I don't eat beef, but I love the way this looks. Maybe I’ll try a version with chicken or something else instead!
Lola Martínez 18/3/25 15:11: Me encanta el gulash y lo has cocinado buenísimo, me comía todo el que nos muestras.
eileeninmd 18/3/25 15:25: Another delicious recipe, thanks for sharing!
Take care, enjoy your day!
Christine 18/3/25 15:32: Yummy
Anne in the kitchen 18/3/25 15:37: This sounds so tasty. With spring here now I am bookmarking this for my fall foods folder.
Sintra blogue 18/3/25 15:56: thanks!
Brian's Home Blog 18/3/25 16:26: That's a nice big bunch of I like!!!
JoAnna 18/3/25 16:27: I don't know if you know Hungarian pancakes, they are delicious, well seasoned.
Cocoa and Lavender 18/3/25 17:57: This is a beautiful recipe, Angie. I very much look forward to trying it, especially as we have a large marjoram plant and are always looking for recipes in which to use it. And there is nothing as fragrant as good Hungarian paprika! I will definitely serve this with spätzle -- a favorite of mine to make.
David 18/3/25 18:33: Hi Angie, My wife and I love beef goulash! When we lived in Chicago, we had a German deli a mile or so from our house and they served up some really great goulash. Haven't had goulash in years now... Take Care, Big Daddy Dave
Cooking Julia 18/3/25 22:20: What a generous meat dish full of flavors!
J.P. Alexander 19/3/25 00:11: Gracias por al receta. Te mando un beso.
roentare 19/3/25 00:33: That looks so dense and good taste
Rainbow Evening 19/3/25 01:21: German Beef Goulash sound familiar for me....yummy
Granny Sue 19/3/25 02:49: Oh boy, that makes me hungry!
Anonymous 19/3/25 04:48: Spätzle and caraway seeds remind me of my German heritage. I've got wild marjoram all over my garden. Great recipe.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 19/3/25 06:27: That would taste lovely.
Ananka 19/3/25 10:46: Looks great. My partner would enjoy this one for sure :-D
Federica Simoni 19/3/25 15:24: wow buonissimo!
Frank 19/3/25 15:42: I do love gulasch. Ate lots back in my Vienna days. So warming and tasty, especially when it's cold outside. Interesting touch, that spoonful of balsamic vinegar. Must try that next time.