A classic braised dish with an intense flavour: tender beef, slowly braised in a hearty sauce of red wine, paprika & spices – a real winter comfort food! The hearty goulash develops a deep, velvety texture thanks to the long cooking time, while the red wine perfectly combines the fruit, spice and flavours with the meat.
➡ But which wine goes best with it? In this article, you’ll find out which red wines go perfectly with this goulash and why! 🍷
🍷 Perfect wine pairing for beef goulash with red wine
Why does red wine go perfectly with goulash? The intense aroma of braised beef, peppers and onions needs a wine with enough structure and fruitiness to balance the flavours. The ideal accompaniment is a strong, flavoursome red wine with medium to high acidity, which complements the depth of the sauce and makes the meat appear even more tender.
1. blaufränkisch (Austria or Germany)
✔ Why does it fit perfectly?
- Medium tannins & fresh acidity balance the strong sauce
- Flavours of dark berries & spices harmonise with paprika & beef
- Spicy, mineral notes enhance the roasted flavours
➡ Tip: A Blaufränkisch from Burgenland (Austria) or a German Lemberger is an ideal choice!
2. tempranillo (e.g. Rioja, Spain)
✔ Warum ist Tempranillo eine tolle Wahl 2. tempranillo (e.g. Rioja, Spain)?
- Round, silky tannins go perfectly with braised meat
- Dark cherries, vanilla & roasted flavours complement the sauce
- Oak barrel ageing brings depth & light flavour
➡ Tip: A Rioja Crianza or Reserva with a slight wood maturity emphasises the paprika aroma.
3. Zweigelt (Austria)
✔ Why does Zweigelt work so well?
- Juicy fruitiness (cherry, blackberry) emphasises the tomato notes in the goulash
- Light spice & mild tannins make the pairing particularly smooth
- Medium body with good balance to the sauce
➡ Tip: A strong Zweigelt Reserve from Carnuntum or Burgenland is the perfect choice!
Beef goulash with red wine & paprika
Cooking utensils
- 1 Casserole or Dutch oven
- 1 Knife & chopping board
- 1 Cooking spoon
- 1 Soup ladle
Ingredients
- 400 g Beef (e.g. calf or shoulder)
- 2 Onions
- 1 red peppers
- 2 Garlic cloves
- 1 EL Paprika powder (sweet)
- 1 TL Caraway seeds (whole or ground)
- 1 EL Tomato paste
- 200 ml dry red wine (e.g. Blaufränkisch)
- 300 ml Beef stock
- 2 EL Olive oil
- 1 Bay leaf
- Salt & pepper
Preparation
- Prepare the beef: Cut into bite-sized pieces & pat dry.
- Brown: Fry the meat well in hot olive oil, then remove.
- Sauté the onions & peppers: Sauté in the drippings, add the garlic & tomato purée.
- Deglaze with red wine: Reduce the wine, then add the stock and spices.
- Braise: Return meat to pot & simmer on low heat for about 2 hours.
- Season to taste & serve: Season to taste with salt & pepper and enjoy!
