Rindergulasch and knödel

Rindergulasch and Fluffy Parsley Dumplings

This Rindergulasch (beef goulash) recipe was originally posted on Feb 24, 2012; it has been updated on Jun 8, 2020 with new pictures. You can, of course, chuckle at my first picture below. (Back when I didn’t realize on camera flash was bad for food photography)

If you are a novice to German cuisine, you could be amazed at the simplicity of making Rindergulasch and yeast free knödel. Mike is part German. I was very lucky when his Oma handed me a few recipes. Goulash is paired well with dumplings (Knödel). Some dumpling recipes require yeast and this is a no yeast German dumplings. Both recipes are perfect for a Sunday dinner; it takes about 90 minutes to 2 hours from start to finish. Buying beef stew cut will save you time from having to cut the meat.

Make sure the beef is simmered for a long time to allow the beef to come to a “melt-in-your-mouth” kind of texture. You may omit the dumplings and serve with noodles instead. If you don’t like caraway seed, you can substitute it with celery salt.

Rindergulasch (Beef Goulash) and Leichte Petersilie Knödel (Fluffy Parsley Dumpings)

The beef should melt in your mouth when it’s done! Very simple to make!

To Make Rindergulasch:
1 kg cubed beef; 1 by 1 inch — not too lean
1 onion, thin slices
2 tbsp olive oil
2 to 3 tbsp ground paprika
1/2 tsp salt, 1/2 tsp to 1 tsp pepper
1/2 tsp caraway seed (up to 1 tsp caraway seed if you don’t mind the flavour)
1 medium dill pickle, sliced
1/2 tsp marjoram
1/2 tsp thyme
1 bay leaf
2 cups of water
1 to 2 beef bouillon cubes
To thicken:
1 tbsp flour
1/4 cup water

Fry onion in oil until well browned. Add paprika and let mixture foam briefly. Add cubed beef, salt, pepper, caraway seed, pickle, garlic, marjoram, thyme, bay leaf, water and bouillon cube.
Add more water if needed. Cover and simmer until tender for about 1 to 1.5 hours.
Season to taste. Goulash (gravy) can be thickened by dissolving flour in water & a small drizzle of oil. Simmer for another few minutes.

While waiting for the goulash to be done, we can prepare the no-yeast-required dumplings batter!

To make (Leichte Petersilie Knödel) Fluffy Parsley Dumplings

1 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp olive oil
1/4 cup fresh parsley, chopped

Sift together the dry ingredients. Combine chopped parsley, milk and oil and add to the dry ingredients, stirring just until moistened. Drop by tablespoon on top of a prepared stew.
Cover tightly. Bring to a boil and reduce heat. Do not peek!!  Keep the lid tightly closed.
Simmer 15 to 20 minutes or until done. Makes 8 to 10 dumplings, depending on the size.

Serve with this easy to make German Slow Cooker Red Cabbage. (Also a Mike’s Oma’s recipe)

Click on the following image to be redirected to Pinterest.

Rindergulasch and knodel Pinterest

Chip thoroughly enjoyed the knödel (dumplings) and the goulash. Art just needed the beef to be shredded before he would eat it.

If you have made the beef goulash or dumplings recipe, please let me know by tagging me on Instagram @Cynderbug and use the hashtag #CynfulKitchen

12 thoughts on “Rindergulasch and Fluffy Parsley Dumplings”

  1. Hi Cynthia! I got so excited to see this recipe as I grew up on German goulash (none of this ground meat with macaroni nonsense!!) which in my opinion is the ONLY way to make it. Your recipe has a few more ingredients (paprika…maybe a touch more Hungarian?) than mine but I will try yours next time. The important thing is that there are no added vegetables or noodles!
    Your dumpling recipe is pretty much the same as mine…which I got from my Hungarian granny, though I’m sure it’s a recipe that transcends borders.

    1. I love that you posted this, Cynthia! It’s such an international dish. My granny made Scottish beef stew & dumplings for us all the time and we loved it. I had forgotten about it until seeing this post. It’s a humble, yet delicious and comforting recipe whatever the culture. The dill pickle and caraway seed have me intrigued and I am looking forward to trying this!

  2. Total comfort food! My parents are German so I grew up eating lots of delicious things like this. Your dumplings are new to me though so I am totally intrigued. The only dumplings I grew up with were potato dumplings.

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