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Oma's Traditional Goulash (Gulasch)

My German beef goulash (rindergulasch) is rich, hearty, and all about the meat and gravy … perfect with dumplings, just like I grew up with.

Ingredients:

• 3 tablespoons (42 grams) butter or (45 milliliters) olive oil, plus more if needed
• 2 pounds (908 grams) boneless beef chuck or round steak, cut into ¾-inch cubes
• 3 - 4 large onions, coarsely chopped
• 1 garlic clove, minced (optional)
• 2 tablespoons (32 grams) tomato paste
• 2 large carrots, sliced
• 1 - 2 tablespoons (7-14 grams) sweet Hungarian paprika
• 1 cup (240 milliliters) red wine or water
• 2 cups (480 milliliters) beef broth
• 1 bay leaf
• ½ teaspoon (3 grams) salt
• ½ teaspoon (1 grams) freshly ground black pepper
• 3 tablespoons (24 grams) cornstarch

Instructions:

1. Heat the butter in a large pot over high heat and brown the meat in two batches. Remove the browned beef chunks to a bowl.
2. Add the onions and garlic to the pot and sauté until the onions are translucent, about 5 minutes. Add extra butter if needed. Stir in the tomato paste and sauté for 1 more minute.
3. Add the remaining ingredients, except for the cornstarch, stirring up the browned bits at the bottom of the pot. Add the browned beef.
4. Bring to a boil. Reduce the heat to a low simmer and cover.
5. Simmer for about 1½ hours, or until the meat is tender.
6. Mix the cornstarch with a bit of cold water and stir in just as much as is needed to thicken the gravy.
7. Check the seasonings and adjust as needed. Remove the bay leaf and serve.

Notes/Hints:

• Add green beans, bell peppers, or cubed potatoes to make it heartier
• You can add the carrots after the goulash has simmered for 45 minutes if you prefer a bit more texture
• Try 1–2 teaspoons caraway seeds or 1 teaspoon thyme with the onions and garlic
• Want a kick? Add cayenne or a bit of Montreal Steak Seasoning (Opa-approved!)
• This recipe also works well in a slow cooker

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Updated on January 6, 2025