Rindergulasch (German Beef Goulash) Recipe

Name: Rindergulasch (German Beef Goulash)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb onion, diced; 3 cloves fresh garlic, peeled and finely chopped; 1/4 lb thick bacon, finely chopped; 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat); 2 2 tablespoons bacon grease or 2 tablespoons lard; 2 teaspoons sweet Hungarian paprika; 3 tablespoons tomato paste; 5 1/8 cups beef broth; 1 lemon, zest of,finely grated; 1 red bell pepper, cut into bite-sized chunks; 1 green bell pepper, cut into bite-sized chunks; 1 bunch fresh marjoram, stemmed and finely chopped; salt, to taste; black pepper, to taste; fresh cooked egg noodles or spaetzle noodles, to serve over

Servings: persons

1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick bacon, finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 2 tablespoons bacon grease or 2 tablespoons lard
2 teaspoons sweet Hungarian paprika
3 tablespoons tomato paste
5 1/8 cups beef broth
1 lemon, zest of,finely grated
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram, stemmed and finely chopped
salt, to taste
black pepper, to taste
fresh cooked egg noodles or spaetzle noodles, to serve over

1
In a large stewpot, heat the butter (or bacon grease or lard) until melted.
2
Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
3
In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
4
Return the meat to the pan, and sprinkle with paprika.
5
Whisk in the tomato paste until blended,stirring the whole time.
6
Add just a little of the broth and bring to a boil,stirring.
7
Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
8
Reduce the heat to low, cover, and let stew about 80 minutes.
9
In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
10
Test for flavor now- adding as much salt& pepper as you prefer.
11
TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
12
Serve ladled over bowls of hot, buttered egg noodles or spaetlze.

1125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb onion, diced, 3 cloves fresh garlic, peeled and finely chopped, 1/4 lb thick bacon, finely chopped, 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat), and more.

Yes, Rindergulasch (German Beef Goulash) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rindergulasch (German Beef Goulash)

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