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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 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:

1. In a large pot, brown meat in two batches in the butter or oil over high heat, removing browned beef chunks to a bowl.
2. 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.
3. Add the remaining ingredients, except for the cornstarch, stirring up the browned bits at the bottom of the pot, and add the browned beef.
4. Bring to boil. Reduce heat to a low simmer and cover.
5. Simmer for about 1½ hours, or until meat is tender.
6. Mix cornstarch with a bit of cold water and stir in just as much as is needed for a thicker consistency.
7. 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