Rindergulasch(Beef Goulash)

Rindergulasch is the German take on Hungarian goulash, and this version keeps things beautifully simple. Round steak gets browned in a Dutch oven with loads of chopped onions, then simmers low and slow until fork-tender.

What sets German goulash apart from its Hungarian cousin is the finish. Instead of a brothy, soupy stew, a quick flour-and-water slurry thickens everything into a velvety sauce, and a generous pour of heavy cream stirred in off the heat makes it luxuriously rich. The paprika provides warm color and gentle heat without overpowering the beef.

A touch of sugar in the spice blend might seem odd, but it rounds out the acidity and helps the onions caramelize as they cook down. Serve this over wide egg noodles with a bright tomato salad on the side to cut through the richness.

Kitchen Tips

• Brown the beef in batches so you get proper color; overcrowding the pan steams the meat instead
• Shake the flour slurry vigorously right before adding it so there are zero lumps in the sauce
• Stir the cream in off the heat to prevent it from curdling
• This reheats beautifully the next day as the flavors continue to meld

Variations

• Stir in a tablespoon of tomato paste with the spices for a deeper, tangier sauce
• Use sour cream instead of heavy cream for a more traditional Eastern European finish
• Add sliced mushrooms with the onions for extra heartiness