German Rindergulasch with Onions and Sweet Paprika

Why You’ll Love This Recipe

• Classic German comfort: rich, brick-red gravy built on a mountain of sweet onions and paprika.
• Spoon-tender beef thanks to slow, gentle simmering.
• Weeknight-friendly shortcuts in the quick card, yet dinner-party worthy results.
• Versatile serving: heavenly over buttered spätzle or with simple boiled potatoes and crunchy pickles.

Grocery List

• Produce: 2 lb (1 kg) yellow onions, 4 garlic cloves, fresh parsley, 2 lb (900 g) waxy potatoes (if using), dill pickles
• Dairy: Unsalted butter (at least 5 tbsp total)
• Pantry: Beef chuck (3 lb/1.3 kg), neutral oil, sweet Hungarian paprika, hot paprika or cayenne (optional), tomato paste, caraway seeds, dried marjoram, bay leaves, low-sodium beef stock, fine sea salt, black pepper, red wine vinegar or lemon juice, spätzle (fresh or dried)

Full Ingredients

For the Rindergulasch

• 3 lb (1.3 kg) beef chuck, trimmed and cut into 1.5 in (4 cm) cubes
• 2 tsp fine sea salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, sunflower, or grapeseed)
• 2 lb (1 kg) yellow onions, peeled and thinly sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 3 tbsp sweet Hungarian paprika
• 1/2 tsp hot paprika or cayenne (optional, to taste)
• 1 tsp caraway seeds, lightly crushed
• 2 tsp dried marjoram (or 2 tbsp fresh marjoram, finely chopped)
• 3 cups (720 ml) low-sodium beef stock, warmed
• 2 bay leaves
• 1 tbsp red wine vinegar (or lemon juice), plus more to taste
• 2 tbsp unsalted butter, divided

For Serving

• 1 lb (450–500 g) spätzle (fresh or dried) or 2 lb (900 g) small waxy potatoes
• 3 tbsp unsalted butter (for spätzle or to finish potatoes)
• 2 tbsp fresh parsley, finely chopped
• Crunchy dill pickles
• Kosher or sea salt for boiling water

Step-by-Step Instructions

Step 1: Prep and season the beef

Pat the beef dry with paper towels, then season evenly with 2 teaspoons salt and 1 teaspoon black pepper. Let it sit at room temperature while you slice the onions and mince the garlic (about 10 minutes). Warm the beef stock in a small pot. Lightly crush the caraway seeds with a mortar and pestle or the flat of a knife.

Step 2: Sear the beef to build flavor

Heat a heavy 5–6 qt (4.7–5.7 L) Dutch oven over medium-high heat. Add 2 tablespoons oil. When the oil shimmers, sear the beef in 2–3 batches, 3–4 minutes per side, until deeply browned. Do not overcrowd the pot. Transfer browned beef and any juices to a bowl. Leave the fond (browned bits) in the pot.

Step 3: Slowly melt the onions

Reduce heat to medium. Add 1 tablespoon butter and all the sliced onions with a pinch of salt. Cook, stirring and scraping the fond, until the onions are soft and turning golden, 12–15 minutes. If they threaten to scorch, add 1–2 tablespoons water and lower the heat slightly. Stir in the garlic and cook 30 seconds until fragrant.

Step 4: Toast tomato paste and spices

Stir in the tomato paste and cook 1–2 minutes until it darkens to a rust color. Sprinkle in the sweet paprika, optional hot paprika, crushed caraway, and marjoram. Cook on low heat for 30 seconds, stirring constantly—paprika burns easily, so keep it gentle.

Step 5: Deglaze and start the braise

Pour in the warm beef stock gradually, scraping up any stuck-on bits. Return the seared beef and accumulated juices to the pot and add the bay leaves. Bring to a simmer, then reduce heat to low so the liquid barely bubbles. Cover and cook for 1 hour 45 minutes to 2 hours, stirring once or twice. Alternatively, transfer to a 325°F (160°C) oven and braise covered for 2 hours.

Step 6: Reduce, gloss, and balance

Remove the lid and simmer uncovered 20–30 minutes, stirring occasionally, until the sauce is glossy and thick enough to coat a spoon. Stir in 1 tablespoon red wine vinegar to brighten. Taste and adjust salt and pepper. Finish by swirling in the remaining 1 tablespoon cold butter for extra sheen. Discard bay leaves.

Step 7: Make the sides and serve

For spätzle: Bring a large pot of well-salted water to a rolling boil (100°C/212°F). Cook fresh spätzle 2–3 minutes (dried: 12–14 minutes) until tender. Drain and toss with 3 tablespoons butter and half the parsley. For potatoes: Boil whole or halved waxy potatoes in salted water until tender, 20–25 minutes; drain and toss with butter and parsley. Serve goulash over buttered spätzle or alongside potatoes. Garnish with remaining parsley and serve with crunchy dill pickles.

Pro Tips

• Onions are your sauce: the generous quantity melts down and naturally thickens the gravy—no flour needed.
• Toast paprika briefly on low heat; burned paprika tastes bitter. Add it after the onions have released moisture.
• Sear in batches and don’t crowd the pot; good browning equals deep flavor.
• Keep the braise at a gentle simmer—barely bubbling—to keep the beef ultra tender.
• Even better next day: chill overnight to meld flavors, then reheat gently.

Variations

• Beer-kissed goulash: Replace 1 cup (240 ml) of the stock with dark lager. Simmer until the malty notes round out the sauce.
• Pressure cooker: 25 minutes at high pressure, natural release 15 minutes, then reduce sauce on sauté to thicken.
• Hungarian-leaning: Add 1–2 small red bell peppers (sliced) with the onions and bump sweet paprika to 4 tablespoons.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat with a splash of water or stock. The flavor improves after a night in the fridge, making this an ideal make-ahead main. Cook spätzle or potatoes fresh for best texture, but cooked spätzle can be refrigerated up to 3 days and reheated in a buttered skillet.

Nutrition (per serving)

Approximate for goulash only: 580 calories; 34 g fat; 17 g carbohydrates; 48 g protein; 3 g fiber; 840 mg sodium. Values will vary with exact ingredients and serving size.