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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 gram) 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, then stir in just enough 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 (2-4.8 grams) of caraway seeds or 1 teaspoon (0.91 grams) of 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