rindergulasch

Thick and flavorful German goulash with tender chunks of beef and dark Bavarian lager. The addition of potatoes and/or peppers and carrots is optional.

German Goulash with Beef and Bavarian Dark Lager

tbsp cooking oil

lbs onions, diced small (about 5 medium onions)

beef

tomato paste

tbsp sweet paprika (aka Hungarian paprika)*

oz dark German lager

beef broth

salt

tsp pepper

tsp caraway seeds

marjoram (sub with oregano)

lbs Yukon gold potatoes (optional, about 3-4 medium sized potatoes)***

In a large, heavy bottomed pot over medium-high...

In a large, heavy bottomed pot over medium-high heat heat the oil and saute the diced onions until they cook down and become soft (7-10 mins).

Add the beef, stir and cook until its...

Add the beef, stir and cook until its juices run clear and most of the liquid in the pot has evaporated (about 10 mins).

Stir in the tomato paste and paprika, cook...

Stir in the tomato paste and paprika, cook for about 1 min.

Add the beer to deglaze and scrape the...

Add the beer to deglaze and scrape the bottom of the pot.

Add the beef stock, salt & pepper, caraway...

Add the beef stock, salt & pepper, caraway and marjoram, stir and bring to boil. Lower the heat, cover and simmer for about 80 minutes. You may stir occasionally.

After 80 mins add the potatoes. Add a...

After 80 mins add the potatoes. Add a bit of water if/as needed. Cook for another 20 minutes or so, depending on how large you cut the potatoes. (If not using potatoes simply continue to simmer the beef until it reaches your desired tenderness).

Serve with rye bread, chopped parsley or oregano...

Serve with rye bread, chopped parsley or oregano as garnish and sprinkle each bowl with a pinch of paprika.

https://www.youtube.com/watch?v=rtb77ju4I8A

Hearty beef goulash recipe, South German style, with a lovely taste infusion from Bavarian dark lager (dunkel). Full recipe: https://www.craftbeering.com/german-goulash-recipe-beef-dark-beer/

German Beef Goulash

Zart geschmortes Fleisch, würzige Soße: Für unser einfaches Gulasch-Rezept brauchst du nur Rindergulasch, Rotwein und ein paar Grundzutaten. 

Saftiges Rindergulasch - das klassische Rezept

Zwiebeln

Knoblauchzehen

Tomaten

kg Rindergulasch

EL Öl

Salz

Pfeffer

Chili

Zucker

EL Tomatenmark

gehäufte EL Mehl

300 ml trockener Rotwein

Stiele krause Petersilie

Schritt 1

Zwiebeln und Knoblauch schälen, beides fein würfeln. Tomaten waschen und in kleine Stücke schneiden. Gulasch trocken tupfen. Öl in einem Bräter erhitzen. Gulasch darin portionsweise &#40;sonst wird das Fleisch nicht braun&#41; bei starker Hitze kräftig anbraten.

Schritt 2

Beim Anbraten der letzten Fleischportion zum Schluss Zwiebeln und Knoblauch mitbraten. Gesamtes Fleisch wieder in den Bräter geben. Mit Salz und Pfeffer kräftig würzen. Tomatenmark einrühren, kurz anschwitzen.

Schritt 3

Mit Mehl bestäuben und unter Rühren kurz anschwitzen.

Schritt 4

Wein und ca. 1⁄2 l Wasser zugießen. ­Tomaten unterheben. Aufkochen und dann zugedeckt bei schwacher Hitze ca. 2 1⁄2 Stunden schmoren, bis das Fleisch weich ist und zerfällt. Evtl. 100–200 ml Wasser angießen.

Schritt 5

Gulasch mit Salz, Pfeffer, Chili und 1 Prise Zucker abschmecken. Petersilie waschen und trocken schütteln. Blättchen hacken und über das Gulasch streuen. Dazu schmecken Nudeln oder Stampfkartoffeln.

My German Goulash is the ultimate stew to keep you warm and cozy in the chilly months.

German Goulash

olive oil

onion,

garlic cloves, finely chopped

Tbsp Spanish or Hungarian sweet paprika

lemon zest (optional)

red wine

tsp marjoram

bay leaves

½ tsp pepper

carrots,

potato,

red bell pepper,

parsley, chopped for garnish

Season beef pieces with 1 tsp salt and...

Season beef pieces with 1 tsp salt and ½ tsp pepper. Heat olive oil in a dutch oven or heavy bottomed pot over medium high heat. Sear the beef chunks in batches to brown all over and remove them to a plate.

Add a splash of oil if needed then...

Add a splash of oil if needed then add chopped onion and sauté for 4-5 minutes. Add in garlic and sauté for a minute. Add in sweet paprika, tomato paste, seared beef pieces along with any juices on the plate. Give everything a good mix and cook for 5 minutes.

Add lemon zest, if using, along with red...

Add lemon zest, if using, along with red wine and beef broth. Stir in marjoram, caraway seeds, bay leaves, and remaining salt and pepper. Bring this to a boil, then reduce heat and simmer, covered, for about one hour.

Add in carrots, cover again, and cook for...

Add in carrots, cover again, and cook for another 1 to 1.5 hours until the meat is almost tender.

Add in potatoes and bell peppers and cook...

Add in potatoes and bell peppers and cook for another 30-40 minutes, or until potatoes are tender and beef is very tender. You can cook the last 45 minutes without a lid to thicken the stew, if desired. Similarly, if it's getting too thick, you can add a splash of water.

Taste and adjust the seasonings and garnish with...

Taste and adjust the seasonings and garnish with parsley before serving.

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Top 3 rindergulasch recipes from across the web

The most viewed rindergulasch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Goulash with Beef and Bavari...

Saftiges Rindergulasch - das klassi...

German Goulash

The most viewed rindergulasch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine