German Goulash (Rindergulasch): The comfort food you did not know you NEEDED!
If you are a beef stew or goulash lover, then German Goulash (Rindergulasch) is for you!
Things to know:
What is Goulash?
Goulash is a flavorful meat dish that originated in Hungary. Traditional Hungarian goulash (gulyás) is a warm, paprika-spiced soup or thin stew made with chunks of beef, onions, and root vegetables. In contrast, American goulash is a completely different comfort-food classic made with ground beef, tomato sauce, and elbow macaroni.
What is the origin of Goulash?
Goulash (gulyás) originated in 9th-century Hungary with medieval Magyar nomad and cattle herdsmen (gulyás). They cooked bits of beef with onions and lard in heavy iron cauldrons called bogrács over open campfires.
Why do Americans call it goulash?
Americans call it goulash because the name was brought over by Hungarian immigrants in the late 19th and early 20th centuries. Over time, home cooks adapted traditional Hungarian gulyás—a spiced meat and vegetable soup or stew—into an affordable, fast, and practical one-pot meal using local, accessible ingredients.
Is goulash German or Hungarian?
Goulash is Hungarian in origin. It was created by Hungarian cattle herders on the plains who cooked meat and onions in large iron pots over open fires. Over time, the recipe spread across Central Europe, leading to distinct regional variations, including a popular German version (Rindergulasch).
Key Differences
Hungarian Goulash (Gulyás): Traditionally prepared as a hearty, paprika-spiced soup containing chunks of meat, onions, and vegetables like potatoes and peppers.
German Goulash: Adapted as a thick, rich meat stew or sauce often simmered with red wine and served over starches like spätzle, noodles, or dumplings.
What do you normally eat with goulash?
Traditional Hungarian goulash (gulyás) is a brothy meat soup or thin stew. It is traditionally served hot in bowls with fresh crusty white bread or dark rye bread for dunking, small pinched egg noodles called csipetke, and a dollop of sour cream on top.
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
2 T olive oil
2 large onions, chopped
8 garlic cloves, minced
3 T sweet paprika
1 t caraway seeds
1/2 t dried marjoram
1 bay leaf
1 t salt
1 t pepper
1 cup dry red wine (ex: cabernet, sauvignon, pinot noir)
2 cups beef broth
1 (14.5 oz) can diced tomatoes
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 T cornstarch dissolved in 1 T water (use more for a thicker goulash)
Chopped parsley for garnish
1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2. In the same pot, add onions and garlic, sautéing until softened.
3. Return the beef to the pot, sprinkle with paprika, marjoram, salt, pepper and caraway seeds, stirring to coat the beef evenly.
4. Add beef broth, wine, bay leaf and diced tomatoes, bring to a boil, then reduce heat to low and simmer, covered, for 1.5 hours.
Add diced bell peppers and simmer for another 30 minutes, or until the beef is tender.
5. If you believe you sauce needs thickening, mix the cornstarch and water, then add and stir into the goulash. Start with 1 T of each and repeat if necessary to achieve your desired thickness.
6. Season with salt and pepper, garnish with chopped parsley, and serve over buttered egg noodles. ENJOY!
Equipment used:
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