Rindergulasch (German Beef Goulash)

READY IN: 2hrs 5mins




  • In a large stewpot, heat the butter (or bacon grease or lard) until melted.
  • 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.
  • 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.
  • Return the meat to the pan, and sprinkle with paprika.
  • Whisk in the tomato paste until blended,stirring the whole time.
  • Add just a little of the broth and bring to a boil,stirring.
  • Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
  • Reduce the heat to low, cover, and let stew about 80 minutes.
  • In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
  • Test for flavor now- adding as much salt& pepper as you prefer.
  • TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
  • Serve ladled over bowls of hot, buttered egg noodles or spaetlze.