Authentic German Goulash Recipe (Rindergulasch)

The most amazing melt-in-your-mouth meaty goodness, this German goulash is the ultimate in flavor packed comfort food.

If you're anything like us, a big bowl of braised meat and vegetables served with noodles, potatoes or rice is the ultimate in comfort food. This beef goulash recipe, also known as rindergulasch, is just that!

The chunks of beef are just melt-in-your-mouth tender and the flavors are just out of this world! This Bavarian goulash is just so much more than just a German beef stew, it's like comfort in a bowl, especially when you serve it over a helping of sour cream mashed potatoes or some instant pot jasmine rice.

You might want to try this German paprika schnitzel if you're a fan of German flavors.

Why this German goulash recipe works

• The goulash slow braises in the oven for hours, resulting in an ultra tender beef stew!
• Though the goulash cooks for hours, much of it is hands off time so you can focus on other things.
• This easy German recipe is a total crowd pleaser. The flavors are amazing and even the pickiest eaters will like this meaty stew.

Ingredients to make goulash

The full list of ingredients and amounts to make this traditional German goulash is included in the recipe card at the bottom of the post.

You can use a beef chuck steak, chuck roast, or beef chuck stew meat to make this recipe. Chuck has the perfect ratio of fat and meat to allow it to cook down and become ultra tender without getting dry.

Soy sauce adds an umami boost to this German recipe, along with the tomato paste.

Any type of dry red wine like a cabernet or pinot noir will work. I do not recommend using sweet red wines.

Variations and substitutions

• Stir a bit of sour cream in before serving to give it an extra tang and creaminess, like we do in this Dutch oven beef stew.
• Substitute brandy, sherry, or beer for the red wine if desired.
• We use hot paprika, but any kind of paprika can be used here. Be careful if you use smoked because the flavor can be stronger than other types.
• Add a green bell pepper along with the red bell pepper.
• Use canned beef stock, or you can use homemade slow cooker beef bone broth.
• Add a pinch of caraway seeds (some classic versions are made with this).
• Add German potato dumplings or bread dumplings to the goulash!
• Add additional beef stock if you want this to be more like a goulash soup. You may need to adjust the seasoning as well is you do this.

Step by step instructions

1. Cut the beef into 2" chunks. Season the beef cubes with salt and pepper and let sit for 30-60 minutes.

2. Preheat the oven to 350°F. Sprinkle the flour over top and toss to coat the chunks of meat.

3. Heat the oil in a cast iron Dutch oven over medium high heat. Add ⅓ of the beef and brown on all sides. Remove and set the browned beef aside.

4. Repeat with the second and third batches of beef. Cooking in batches ensures the pot doesn't overcrowd, helping the beef to brown faster.

5. Add the onion and garlic and sauté for 2-3 minutes, until starting to brown around the edges, scraping the browned bits off the bottom of the pot.

6. Add the tomato paste, paprika, soy sauce, marjoram and bay leaf and stir together. Cook for 1-2 minutes, being careful not to let it burn.

7. Add the wine and cook for 2-3 minutes, until most of the liquid has evaporated.

8. Add the beef, canned tomatoes, beef broth, red pepper, and carrots and bring to a boil.

9. Place the pot, uncovered, in the oven and cook for 3 hours. Check every hour and once it has reduced and thickened by about ⅓ to ½ (depending on preference), place the lid on for the remaining of the cook time.

10. Remove, adjust the salt and serve over egg noodles, rice or mashed potatoes with a dollop of creme fraiche or sour cream. Serve with a side of German red cabbage to keep it traditional!

Expert tips to make authentic German goulash

1. Brown the beef in batches to ensure it browns, not steams. Crowding the pan will prevent it from browning, where so much flavor comes from.
2. For thicker goulash, cook longer with the lid off and for thinner goulash, put the lid on as soon as it's reached the desired consistency.
3. Wait to adjust the flavor for salt until it has fully reduced. It will get saltier as it cooks down.
4. This hearty beef stew can be made on the stovetop also. Just bring to a simmer and reduce heat to a very low simmer. Follow the same instructions as the oven instructions.

Frequently asked questions

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