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Traditional German Beef Goulash (Rindergulasch)

There is one dish you can find in virtually all German restaurants, breweries and “Wirtschaften” across the country: Goulash. While it’s originally a soup in Hungary, in Germany is much better known in the form of a stew. Meaning that the actual sauce is much thicker than the original and there are no potatoes or other vegetables inside. The traditional German goulash is great with potato dumplings and red cabbage on the side.
- truly rich and very hearty -
Takes about 135min  |  Serves 4

Image of traditional German goulash recipe


If you have, a cast iron casserole is ideal and we tend to use it. However, a non-stick casserole will do just as well.


Items you’ll probably have to get

  • 750g lean beef, diced

 Check if you’ve got enough of these ingredients at home

  • 400g onions
  • 1 teaspoon paprika, hot
  • 3 teaspoons paprika, mild
  • 1 tablespoon flour
  • 4 tablespoons vegetable oil
  • 2 tablespoons tomato purée
  • 200ml red wine, e.g. merlot
  • 800ml beef stock
  • 1 garlic glove
  • salt and pepper for seasoning

Extras you may like

  • Potato dumplings
  • Red Cabbage


  1. Peel and cut the onions into cubes of about 1/2cm size

  2. In a large bowl, salt and pepper the beef, add with the paprika and the flour and stir well with a spoon, so everything really sticks on the meat.

  3. In a casserole, heat up 3 tablespoons of vegetable oil and cook half of the meat for 3 minutes. Turn after 1.5 minutes, so it gets cooked from both sides. Transfer to a plate and leave to rest.

  4. Add 1 tablespoon of vegetable oil to the casserole and cook the second half of the meat, again for 3 minutes. Once done, add the onions and cook together for 2 minutes. Now, add the already cooked meat back to casserole and cook it all together for another 3 minutes.

  5. Add the tomato puree to the meat and the onions and cook for 5 minutes while stirring

  6. Add the red wine and allow it to cook in for 3 minutes

  7. Add the stock, bring it to boil and stir well

  8. Reduce the temperature to low, cover the casserole with a lid and allow it cook for about 1 hour and 45 minutes

  9. Press the garlic and add to the goulash and allow it to cook for another 5 minutes. Season with salt and pepper



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