Rindergulasch (Beef Goulash)

Rindergulasch is Germany’s answer to Hungarian goulash, and this version keeps things simple: cubed beef round steak, plenty of onions, and paprika simmered for an hour and a half until the meat is spoon-tender and the sauce is thick and rich.

The beef gets browned hard for about 10 minutes, building a deep, caramelized crust that dissolves into the braising liquid. Three medium onions (that’s a lot for one pound of meat, and that’s the point) cook until soft and nearly melted, adding body and natural sweetness to the gravy. Paprika, garlic salt, and a pinch of sugar round out the seasoning.

The cream stirred in at the very end transforms the gravy from a thin, beefy broth into a velvety, pale-rose sauce that clings to every piece of meat. Serve it over buttered egg noodles with a tomato salad on the side.

Chef Tips

• Brown the beef in batches. Overcrowding the pan steams the meat instead of searing it, and you lose that flavorful crust.
• Use Hungarian paprika for the best flavor. Sweet paprika is traditional for goulash. Smoked works too but changes the character.
• Shake the flour slurry in a sealed jar until completely smooth before adding. Any lumps will stay lumps in the sauce.
• Add the cream off the heat. Boiling cream after adding it can cause the sauce to break or curdle.

Variations

• Stir in a tablespoon of tomato paste with the paprika for a more Hungarian-style goulash.
• Add diced potatoes and carrots in the last 30 minutes for a heartier, one-pot version.
• Use sour cream instead of heavy cream for a tangier, more traditional Central European finish.