Rindergulasch, also known as beef goulash, is a traditional German stew made with tender chunks of beef, onions, and a rich gravy. It is seasoned with a blend of Hungarian-inspired spices, such as paprika, caraway seeds and marjoram, that gives it a unique, deep, and flavorful taste. It is commonly served with dumplings or potatoes and is a hearty, comforting meal perfect for a cold winter evening.
- 2 lbs beef chuck roast, cut into 1-inch chunks
- 2 tablespoons vegetable oil
- 2 onions, diced
- 2 cloves of garlic, minced
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- 1 tablespoon cornstarch
- 1/4 cup cold water
- In a large pot or Dutch oven, heat the oil over medium-high heat.
- Add the beef and cook until browned on all sides.
- Remove the beef from the pot and set aside.
- Add the onions, garlic, paprika, caraway seeds, marjoram, salt and pepper to the pot and cook until the onions are softened, about 5 minutes.
- Return the beef to the pot and add the beef broth, diced tomatoes, carrots, potatoes, and celery.
- Bring the mixture to a simmer and cover the pot.
- Reduce the heat to low and simmer for 1-1/2 to 2 hours, or until the beef is tender.
- In a small bowl, mix together the cornstarch and cold water until smooth.
- Stir the cornstarch mixture into the pot, and continue cooking until the goulash thickens.
- Serve hot with dumplings or potatoes and enjoy!
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