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


  1. In a large pot or Dutch oven, heat the oil over medium-high heat.
  2. Add the beef and cook until browned on all sides.
  3. Remove the beef from the pot and set aside.
  4. Add the onions, garlic, paprika, caraway seeds, marjoram, salt and pepper to the pot and cook until the onions are softened, about 5 minutes.
  5. Return the beef to the pot and add the beef broth, diced tomatoes, carrots, potatoes, and celery.
  6. Bring the mixture to a simmer and cover the pot.
  7. Reduce the heat to low and simmer for 1-1/2 to 2 hours, or until the beef is tender.
  8. In a small bowl, mix together the cornstarch and cold water until smooth.
  9. Stir the cornstarch mixture into the pot, and continue cooking until the goulash thickens.
  10. Serve hot with dumplings or potatoes and enjoy!

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