German Beef Goulash Rindergulasch Recipe
Rindergulasch is a German beef goulash made from beef braised with onions and bell pepper in a thick sauce. It’s a typical meal for cold days, often served with dumplings or potatoes at family gatherings. The flavors are similar to Hungarian goulash, but the German version is usually milder and less spicy.
Niemiecki Rindergulasch wyróżnia się aksamitnym, gęstym sosem opartym na podsmażonej cebuli i papryce, z wyraźnym, ale nieprzytłaczającym akcentem papryki w proszku. To danie, które w Niemczech bardzo często ląduje na stole w niedzielę po długim, jesiennym spacerze, kiedy każdy marzy o czymś rozgrzewającym i konkretnym. Smak jest głęboki, mięsny, ale łagodniejszy i bardziej „domowy” niż w ostrzejszej, węgierskiej wersji.
Chef's tips
Najważniejsze jest porządne zrumienienie mięsa partiami – garnek nie może być przepełniony, inaczej mięso się udusi zamiast obsmażyć i sos straci głębię. Kontroluj ogień przy podsmażaniu papryki i koncentratu; jeśli przyprawy się przypalą, gulasz będzie gorzki. Pod koniec duszenia zawsze sprawdzam kawałek mięsa widelcem: jeśli rozpada się bez oporu, danie jest gotowe, jeśli nie – daję mu jeszcze 15–20 minut na małym ogniu.
How to serve
Rindergulasch świetnie smakuje z niemieckimi kluskami Knödel, puree ziemniaczanym albo grubym makaronem, który „łapie” sos. Do picia pasuje ciemne piwo typu dunkel albo kieliszek wytrawnego czerwonego wina, np. z regionu Palatynatu. To danie idealne na zimowy obiad dla większej grupy – robiłam go na sylwestrową domówkę jako „garnkowy bufet” i zniknął do ostatniej kropli sosu.
Prep Time
25 min
Cook Time
120 min
Total Time
145 min
Servings
4
Ingredients
- beef for goulash, e.g. shoulder or neck, cut into cubes - 800 g
- onion medium - 3 pieces
- red bell pepper - 2 pieces
- garlic - 3 cloves
- tomato paste - 2 tablespoons
- sweet paprika ground - 2 teaspoons
- hot paprika ground, optional - 0.5 teaspoons
- bay leaf - 2 pieces
- allspice - 3 grains
- beef stock - 600 ml
- oil for frying - 3 tablespoons
- wheat flour for coating the meat - 1 tablespoon
- salt to taste
- pepper to taste
Main Ingredient:
beef
Preparation
- Pat the beef dry with paper towels and cut into cubes about 2–3 cm in size. Sprinkle with salt, pepper, and flour, and gently mix so that each piece is lightly coated.
- Cut the onions into thin wedges or large dice. Remove the cores from the peppers and cut them into strips. Finely chop the garlic.
- Heat 2 tablespoons of oil over fairly high heat in a large heavy pot. Add the meat in batches, making sure the pieces don’t touch, and fry for 3–4 minutes on each side until well browned. Transfer the browned meat to a plate.
- Pour the remaining 1 tablespoon of oil into the same pot. Add the onion and fry for 6–8 minutes over medium heat until very soft and starting to brown lightly.
- Add the garlic, sweet paprika, and hot paprika, and stir for about 1 minute until the spices become very fragrant but do not burn.
- Add the tomato paste and fry for another minute, stirring.
- Return the browned meat and any juices from the plate to the pot. Add the bay leaves and allspice.
- Pour in the stock so that it almost covers the meat. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
- After an hour, add the sliced bell pepper. If necessary, add a little water or stock if the sauce has reduced too much. Simmer covered for another 40–60 minutes, until the meat is very tender and can be easily mashed with a fork.
- Finally, remove the lid and cook for another 5–10 minutes over medium heat to thicken the sauce. Taste and season with salt and pepper.
- Remove the bay leaves and allspice before serving. Serve the goulash hot with your favorite side.
- tips": { "storage": "Cool the goulash to room temperature before placing it in the fridge, but do not leave it on the counter for longer than 2 hours.", "serving": "Serve with potatoes, dumplings, pasta, or a slice of dark bread. It pairs well with sauerkraut or pickles as a tangy side.", "variations": [ "Add a few mushrooms cut into quarters for the last 20 minutes of braising.", "Replace part of the stock with red wine to give the sauce a deeper flavor.", "If you like a thicker sauce, you can mash a few pieces of meat and vegetables in the pot with a fork at the end." ] }, "leftovers": { "notes": "Store cooled goulash in an airtight container in the fridge. It tastes even better the next day and can also be frozen in portions for several weeks. Reheat gently over low heat, adding a splash of water or stock if the sauce has thickened too much." }, "tags": [ "beef-goulash", "one-pot-dish", "sunday-lunch", "pot-dish", "german-cuisine" ], "whySpecial": "This German-style beef goulash is rich and comforting, with a thick, aromatic sauce that’s milder than the Hungarian version, making it perfect for the whole family. Long, slow braising gives the beef a melt-in-the-mouth texture.", "authorTips": "Brown the meat in batches without overcrowding the pot – this step builds the deep flavor of the sauce. If anything sticks to the bottom, deglaze with a splash of stock or water and scrape up the browned bits before continuing.", "servingSuggestions": "Serve with potato dumplings, spaetzle, mashed potatoes, or buttered noodles. Add a simple green salad or red cabbage on the side. For a more festive meal, accompany it with a glass of dry red wine.", "personalNote": "This goulash is one of those dishes that tastes like home on a cold day. It’s worth making a larger batch – it reheats beautifully and is ideal for family gatherings or meal prep.", "seoKeywords": [ "german beef goulash", "rindergulasch recipe", "traditional german goulash", "beef stew with peppers", "one pot beef goulash" ] }, { "recipeId": "695e4ad43f89018342e5fd89", "language": "EN", "slug": "german-breakfast-quark-salad-with-fruit", "title": "German Breakfast Quark Salad Quark mit Obst", "description": "Quark mit Obst is a light German breakfast made from quark mixed with yogurt and fresh fruit. In many homes it replaces sweet breakfast cereals and also appears as a simple dessert after lunch. The taste is reminiscent of Polish fruit curd cheese and Greek yogurt combined, but with more quark.", "ingredients": [ { "name": "quark", "variant": "semi-fat or low-fat, smooth or ground", "unit": "g", "alternatives": [] }, { "name": "plain yogurt", "variant": "thick", "unit": "g", "alternatives": [] }, { "name": "honey", "variant": "or maple syrup", "unit": "tablespoons", "alternatives": [] }, { "name": "vanilla", "variant": "extract or vanilla sugar", "unit": "teaspoons", "alternatives": [] }, { "name": "apple", "variant": "small", "unit": "piece", "alternatives": [] }, { "name": "banana", "variant": "medium", "unit": "piece", "alternatives": [] }, { "name": "grapes", "variant": "seedless, any color", "unit": "g", "alternatives": [] }, { "name": "rolled oats", "variant": "old-fashioned", "unit": "tablespoons", "alternatives": [] }, { "name": "nuts", "variant": "chopped, e.g. walnuts or hazelnuts", "unit": "tablespoons", "alternatives": [] } ], "steps": [ "In a bowl, mix the quark with the yogurt, honey, and vanilla. Beat with a spoon or whisk for about 1–2 minutes until the mixture is smooth and creamy.", "Wash the apple, remove the core, and cut into small cubes. Peel the banana and slice it. Wash the grapes and cut them in halves.", "Add the rolled oats to the quark mixture and gently stir.", "Add the chopped fruit (you can reserve some for decoration) and fold in very gently so as not to crush them.", "Divide the dessert between two bowls or glasses, sprinkle with the chopped nuts, and top with the reserved fruit.", "You can serve it immediately or chill in the fridge for 10–15 minutes so the oats soften slightly." ], "tips": { "storage": "If you want to prepare a portion for the next day, add the banana only in the morning and keep the rest of the mixture in a closed container.", "serving": "Serve chilled for breakfast or as a light dessert after lunch. It goes well with milky coffee or fruit tea.", "variations": [ "Instead of honey, use a mashed ripe banana as a natural sweetener.", "Add a handful of frozen berries – they will thaw in the quark mixture and create a sauce.", "If you prefer a more liquid consistency, add a little milk or extra yogurt." ] }, "leftovers": { "notes": "Store the quark mixture (without banana) in an airtight container in the fridge and consume within 24 hours. Add fresh banana and extra fruit just before serving so they don’t brown or become mushy." }, "tags": [ "sweet-breakfast", "quark-with-fruit", "no-bake", "light-dessert", "german-cuisine" ], "whySpecial": "This simple quark and fruit bowl is high in protein yet light and refreshing, making it a great alternative to sugary breakfast cereals. It’s easy to adapt to whatever fruit you have on hand.", "authorTips": "For the best texture, use thick yogurt and well-drained quark so the mixture stays creamy, not watery. Taste the base before adding fruit and adjust the sweetness to your liking.", "servingSuggestions": "Serve in glasses layered with extra fruit and oats for a parfait-style presentation. Sprinkle with cinnamon or a little grated dark chocolate for a dessert feel.", "personalNote": "This is one of those breakfasts that feels like a dessert but keeps you full for a long time. It’s perfect for busy mornings – you can prepare most of it the night before.", "seoKeywords": [ "quark with fruit", "german breakfast quark", "quark mit obst recipe", "healthy quark breakfast", "quark yogurt fruit bowl" ] }, { "recipeId": "695e4ad43f89018342e5fd8a", "language": "EN", "slug": "german-potato-pancakes-reibekuchen", "title": "German Potato Pancakes Reibekuchen", "description": "Reibekuchen are crispy German potato pancakes, often sold at fairs and festivals with applesauce. Unlike many Polish versions, in Germany they are very often eaten sweet, which can be surprising at the first bite. They make a great street snack but also a quick pan-fried lunch.", "ingredients": [ { "name": "potatoes", "variant": "starchy, for pancakes", "unit": "g", "alternatives": [] }, { "name": "onion", "variant": "small", "unit": "piece", "alternatives": [] }, { "name": "egg", "variant": "", "unit": "pieces", "alternatives": [] }, { "name": "wheat flour", "variant": "heaping", "unit": "tablespoons", "alternatives": [] }, { "name": "salt", "variant": "to taste", "unit": "", "alternatives": [] }, { "name": "pepper", "variant": "to taste", "unit": "", "alternatives": [] }, { "name": "oil", "variant": "for frying, in a larger amount", "unit": "", "alternatives": [] }, { "name": "applesauce", "variant": "for serving, store-bought or homemade", "unit": "g", "alternatives": [] } ], "steps": [ "Peel the potatoes and grate them on a fine grater or in a food processor. Grate the onion on the same grater.", "Transfer the grated mixture to a sieve or clean cloth and squeeze out as much juice as possible, pressing with your hand. The less liquid, the crispier the pancakes will be.", "Place the squeezed potatoes in a bowl. If a layer of starch settles at the bottom of the bowl with the potato juice, you can add it back to the mixture and pour off the remaining liquid.", "Add the eggs, flour, salt, and pepper. Mix thoroughly – the batter should be thick but still spoonable.", "Heat a generous amount of oil in a large frying pan – the bottom should be well covered. The oil is hot enough when a small drop of batter starts to sizzle immediately.", "Spoon portions of batter into the pan, flattening them slightly to form thin pancakes. Fry for 3–4 minutes on each side over medium heat until golden and crispy.", "Transfer the fried pancakes to a plate lined with paper towels to drain excess fat.", "Serve the hot pancakes with cold applesauce or, if you prefer savory, with sour cream and chives." ], "tips": { "storage": "Do not stack hot pancakes on top of each other, as they will soften – instead, spread them out in a single layer on a rack or paper.", "serving": "For a party, serve the pancakes on a large platter with two bowls: one with applesauce and the other with sour cream. They go well with mulled wine or tea with lemon.", "variations": [ "Add finely chopped chives or parsley to the batter.", "Replace part of the potatoes with grated carrot or zucchini (zucchini must be squeezed very well).", "If you like spicier flavors, add a pinch of chili or hot paprika to the batter." ] }, "leftovers": { "notes": "Potato pancakes taste best fresh, but you can reheat leftovers in a dry pan or in the oven on a rack to restore some crispiness. Store cooled pancakes in the fridge in a closed container and eat within 1 day." }, "tags": [ "potato-pancakes", "street-food", "pan-dish", "christmas-market", "german-cuisine" ], "whySpecial": "Reibekuchen combine a wonderfully crispy exterior with a soft, tender center. The contrast between the salty potato pancake and sweet applesauce is a classic German flavor pairing.", "authorTips": "Squeezing out the grated potatoes thoroughly is the key to really crispy pancakes. Fry them in well-heated oil and avoid overcrowding the pan so the temperature doesn’t drop too much.", "servingSuggestions": "Serve as a street-food style snack with applesauce, or as a main course with a green salad and smoked salmon or fried eggs on the side.", "personalNote": "The sweet serving with applesauce may seem unusual at first, but it quickly becomes addictive. These pancakes always remind me of the smell and bustle of German Christmas markets.", "seoKeywords": [ "german potato pancakes", "reibekuchen recipe", "crispy potato fritters", "potato pancakes with applesauce", "german street food" ] } ] }```}```
Storage
In fridge:
4 days
Freezing:
Yes
Gulasz świetnie smakuje następnego dnia, gdy smaki się przegryzą. Możesz go zamrozić w porcjach i odgrzewać powoli w garnku, w razie potrzeby dolewając odrobinę wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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