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.
Prep Time:
10 minutes
Cook Time:
1 hour 45 minutes
Total Time:
1 hour 55 minutes
Servings:
6 servings
Ingredients:
- 3 tablespoons (42 grams) butter or olive oil, more if needed
- 2 pounds (0.9 kilograms) boneless beef chuck or round steak, cut into approx ¾-inch cubes
- 3–4 large onions, coarsely chopped
- 1 clove garlic, 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, beef stock, or bouillon cubes & water
- 1 bay leaf
- ½ teaspoon each salt and black pepper
- 3 tablespoons (24 grams) cornstarch
Instructions:
- In a large pot, brown meat in two batches in the butter or oil over high heat, removing browned beef chunks to a bowl.
- Add onions and garlic (if using) and fry until translucent, about 5 minutes. Add extra butter/oil if needed. Stir in tomato paste and fry for about 1 minute.
- Add the remaining ingredients, except for the cornstarch, stirring up the browned bits at the bottom of the pot, and add the browned beef.
- Bring to boil. Reduce heat to a low simmer and cover.
- Simmer for about 1½ hours, or until meat is tender.
- Mix cornstarch with a bit of cold water and stir in just as much as is needed for a thicker consistency.
- Check 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
- Stir in carrots after 45 minutes for more texture
- Try 1–2 tsp caraway seeds or 1 tsp 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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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com
Recipe updated on May 11, 2025