How to Make Goulash – Oma's Gulasch Rezept
Ingredients
- 3 tbspbutter or olive oil
- 2 lbboneless beef chuck or round steak
cubed
- 3 largeonions
coarsely chopped
- 1 clovegarlic
minced, optional
- 2 tbsptomato paste
- 2 largecarrots
sliced
- 1 tbspsweet hungarian paprika
- 1 cred wine or water
- 2 cbeef broth or stock
- 1bay leaf
- ½ tspsalt
- ½ tspblack pepper
- 3 tbspcornstarch
Directions
- 1
In a large pot, brown the beef cubes in batches with butter or oil over high heat. Remove to a bowl.
- 2
Add onions and garlic (if using) to the pot. Cook until translucent, about 5 minutes. Add more fat if needed. Stir in tomato paste and cook for 1 minute.
- 3
Add carrots, paprika, red wine, beef broth, bay leaf, salt, pepper, and browned beef. Stir to combine and deglaze the pot.
- 4
Bring to a boil. Reduce heat to low, cover, and simmer for about 1½ hours until meat is tender.
- 5
Mix cornstarch with cold water to form a slurry. Stir in gradually to thicken as desired. Adjust seasoning and remove bay leaf before serving.
How to Make Goulash – Oma's Gulasch Rezept
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About this Recipe
Craving a deeply satisfying, heartwarming meal that tastes like it came straight from a German kitchen? This recipe for Oma's Gulasch (Rindergulasch) delivers that classic, rich comfort food experience with tender beef and a savory, flavorful gravy that will transport you. It’s the kind of dish perfect for a cozy evening, reminiscent of cherished family traditions.
Why This Goulash Works
What makes this German goulash truly stand out is its commitment to rich, authentic flavor. You'll find the magic in the slow-simmered beef, creating a melt-in-your-mouth texture, complemented by the depth of sweet Hungarian paprika and the savory notes from the beef broth and red wine. This isn't just a stew; it's a hearty main course where the meat and its incredibly rich gravy are the undisputed stars.
What to Expect
Prepare for a truly robust and comforting dish. Each spoonful offers incredibly tender beef, enveloped in a thick, velvety gravy that boasts layers of savory and subtly sweet paprika flavor. The coarsely chopped onions and carrots add a natural sweetness and body, while the optional touch of garlic enhances the overall depth without overpowering. This Rindergulasch is the epitome of home-cooked warmth, designed to be a centerpiece main course that satisfies deeply.
Customization & Variations
This versatile goulash is easy to adapt to your pantry. If you prefer not to use red wine, water or additional beef broth can be used instead to maintain a rich, flavorful liquid. You can also experiment with different cuts of beef such as boneless beef chuck or round steak, both yielding beautifully tender results when slow-cooked. The minced garlic is entirely optional; feel free to omit it if you prefer a simpler, traditional flavor profile without its pungent notes.
Serving & Context
This hearty German goulash is absolutely perfect for family dinners or a comforting meal on a chilly day. Serve it traditionally with homemade dumplings, or alongside boiled potatoes, egg noodles, or crusty bread to soak up every last drop of the luscious gravy.