Klassisches Rindergulasch is a traditional German dish that has been a favorite of many for generations. Stephan Schnieder, a renowned German chef, is known for his expertise in cooking this beloved dish. His unique twist on the classic recipe is what makes it a standout among many others. In this article, we’ll delve into the secrets behind Schnieder’s Klassisches Rindergulasch recipe and learn how to make it at home.

Klassisches Rindergulasch – Stephan Schnieder kocht

Hello and welcome, before we start the video, a quick announcement for myself. On August 28th, I will be on ZDF Fernsehgarten, live for two hours between 12-21. The network reached out to me personally to ask if I had anything to share, so I thought, why not? Enjoy the video, and maybe I’ll see you on the 28th.

Today we will be making… (music starts playing in the background)

First, let’s talk about goulash. It is a stew, not a ragout or a sauce, and it is meant to be eaten on its own. However, in our region, we tend to pair it with noodles, potatoes, or spätzle. For our goulash recipe, we will be using 100% meat, and today we will be using meat from the leg, but you can also use shoulder or breast if you prefer.

The essential seasoning for goulash includes cumin, sweet and spicy paprika, bay leaves, and lemon. We will also need tomato paste, red wine, onions (in a 1:1 ratio with the meat), and mushrooms. We will also be using three different colors of paprika – optionally, you can add potatoes or bell pepper.

To start, heat oil in a pot and brown the meat. In a restaurant setting, you may remove the meat after browning it to make the sauce separately, but for goulash, we will simply add everything into the pot to make a one-pot meal. Next, add the tomato paste and seasoning (except bay leaves) and mix together. Next, add the onions and sauté them until tender.

If meat is cooked for a long time without any sauce, it can become dry. So, to counteract this, we will add wine to the mix to keep the meat juicy. The wine is optional, but it does add flavor to the dish. Afterwards, add garlic (not finely chopped, and leaves), followed by bay leaves and tomatoes. Add broth, cover with a lid and let it cook on low for an hour. After an hour, add your paprika and mushrooms, and continue to cook covered for another 45 minutes.

To finish, add salt, sugar and lemon zest. You can also add butter and chopped cumin to give it that traditional goulash taste. Let it sit for half an hour before serving, and enjoy!

This dish tastes best when cooked slowly, so take your time and savor every bite. In the old days, the elder generations added cumin and lemon zest to help with digestion. The taste and aroma of this dish are meant to be both hearty and comforting, so indulge yourself and enjoy!

Thank you for watching, and don’t forget to tune in on August 28th for my appearance on ZDF Fernsehgarten. See you there!
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