Rindergulasch German Beef Goulash

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

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

1. Cut the beef into 2-inch / 5 cm cubes. Peel the onions, halve and cut crosswise into thin strips. Peel and dice the carrots.
2. 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.
3. 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.
4. 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.
5. Season the goulash with salt and pepper, garnish with the remaining herbs and serve with fresh rye bread or noodles, if desired.

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