Authentic German Goulash (Rindergulasch)

Ingredients

• 1 1/2 pounds stewing beef (, cut into 1/2 to 1 inch chunks)
• 1 tablespoon oil
• 1 large yellow onion (about 400 g) (, diced)
• 2 cloves garlic (, minced)
• 1 cup dry red wine ((e.g., cabernet sauvignon, pinot noir))
• 3 tablespoons tomato paste
• 3 tablespoons Hungarian paprika
• 1/2 teaspoon dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups beef broth
• 1 bay leaf
• 2 teaspoons cornstarch dissolved in 2 tablespoons water ((or more depending on desired thickness))

Instructions

1. 1

   Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth. Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles. See blog post for additional serving recommendations.Makes 4 large or 6 smaller servings.