Creamy German Goulash Recipe

Introduction

Creamy German Goulash is a comforting, rich stew featuring tender beef simmered with fragrant spices and vegetables. This hearty dish is perfect for cozy dinners and pairs wonderfully with noodles or Spätzle.

Ingredients

• 2 lbs Beef chuck, cut into 1-inch cubes
• 2 large Onions, chopped
• 2 tbsp Olive oil
• 2 tbsp Sweet paprika
• 1 tbsp Smoked paprika
• 1 tsp Caraway seeds
• 1/2 tsp Marjoram
• 1/4 tsp Cayenne pepper (optional)
• 4 cloves Garlic, minced
• 1 tbsp Tomato paste
• 1 cup Beef broth
• 1 cup Dry red wine (optional, but recommended)
• 1 (14.5 oz) can Diced tomatoes, undrained
• 1 Red bell pepper, cored, seeded, and chopped
• 1 Yellow bell pepper, cored, seeded, and chopped
• 1 lb Potatoes, peeled and cubed
• 1 cup Sour cream
• 2 tbsp All-purpose flour
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Noodles or Spätzle, for serving (optional)

Instructions

1. Step 1: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Step 2: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches without overcrowding, about 3-4 minutes per side. Remove and set aside.
3. Step 3: Add the chopped onions to the pot and cook over medium heat until softened and translucent, about 5-7 minutes, stirring occasionally.
4. Step 4: Stir in the minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for about 1 minute, stirring constantly until fragrant.
5. Step 5: Add the tomato paste and cook for another minute, stirring constantly.
6. Step 6: Pour in the beef broth and red wine, scraping the bottom of the pot to loosen browned bits.
7. Step 7: Return the browned beef to the pot.
8. Step 8: Add the diced tomatoes with their juice, red bell pepper, and yellow bell pepper.
9. Step 9: Bring to a simmer, reduce heat to low, cover, and simmer for 2-3 hours or until beef is very tender. Add more broth as needed to keep beef covered.
10. Step 10: Add the cubed potatoes, cover, and continue simmering for 30-45 minutes until potatoes are tender.
11. Step 11: In a small bowl, whisk together sour cream and flour until smooth.
12. Step 12: Temper the sour cream mixture by whisking in a spoonful of hot goulash liquid.
13. Step 13: Slowly stir the sour cream mixture into the goulash.
14. Step 14: Season with salt and freshly ground black pepper to taste.
15. Step 15: Simmer gently for 5-10 minutes, stirring occasionally until sauce thickens slightly. Avoid boiling after adding sour cream.
16. Step 16: Serve hot, garnished with fresh parsley. Traditionally accompany with noodles or Spätzle.

Tips & Variations

• For a smoky depth, use smoked paprika and consider adding a small amount of bacon during the onion sauté.
• If you prefer a thicker stew, reduce the amount of beef broth or increase the flour slightly in the sour cream mixture.
• Omit the red wine for a non-alcoholic version and substitute extra beef broth.
• Swap potatoes for egg noodles or serve over creamy polenta for a different twist.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the sour cream, adding a splash of broth if necessary to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this goulash in a slow cooker?

Yes, brown the beef and sauté the onions and spices on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until beef is tender. Add potatoes during the last hour.

Is sour cream necessary in this recipe?

Sour cream adds a creamy richness and helps balance the spices. You can substitute with crème fraîche or Greek yogurt, but add gently off the heat to prevent curdling.

Creamy German Goulash Recipe

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★★★★★

4.7 from 96 reviews

Creamy German Goulash is a rich and hearty stew featuring tender beef chuck slow-cooked with sweet and smoked paprika, aromatic spices, and colorful bell peppers. Finished with a creamy sour cream and flour mixture, this comforting dish is perfect for a cozy meal, traditionally served with noodles or Spätzle.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 2 lbs Beef chuck, cut into 1-inch cubes
• 2 large Onions, chopped
• 4 cloves Garlic, minced
• 1 Red bell pepper, cored, seeded, and chopped
• 1 Yellow bell pepper, cored, seeded, and chopped
• 1 lb Potatoes, peeled and cubed

Spices and Seasonings

• 2 tbsp Sweet paprika
• 1 tbsp Smoked paprika
• 1 tsp Caraway seeds
• 1/2 tsp Marjoram
• 1/4 tsp Cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Liquids and Others

• 2 tbsp Olive oil
• 1 tbsp Tomato paste
• 1 cup Beef broth
• 1 cup Dry red wine (optional, but recommended)
• 1 (14.5 oz) can Diced tomatoes, undrained
• 1 cup Sour cream
• 2 tbsp All-purpose flour
• Noodles or Spätzle, for serving (optional)

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Brown the beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef in a single layer without overcrowding and brown on all sides for about 3-4 minutes per side. Remove and set aside. Repeat with remaining beef, adding more oil if needed.
3. Sauté onions: Add chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Add spices and garlic: Stir in minced garlic, sweet and smoked paprika, caraway seeds, marjoram, and optional cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
5. Add tomato paste: Stir in tomato paste and cook for another minute, stirring constantly.
6. Deglaze the pot: Pour in beef broth and red wine (if using). Scrape the bottom of the pot to loosen browned bits.
7. Return beef to pot: Add the browned beef back into the pot.
8. Add vegetables: Stir in diced tomatoes with their juice, red bell pepper, and yellow bell pepper.
9. Simmer the goulash: Bring to a simmer, then reduce heat to low. Cover and cook for at least 2-3 hours, until the beef is very tender. Check occasionally and add more beef broth if necessary to keep beef covered.
10. Add potatoes: After 2 hours, add cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes until potatoes are tender.
11. Prepare sour cream mixture: In a small bowl, whisk sour cream with all-purpose flour until smooth.
12. Temper sour cream: Gradually whisk a spoonful of hot goulash liquid into the sour cream mixture to temper it.
13. Incorporate sour cream: Slowly stir the tempered sour cream mixture back into the goulash.
14. Season: Add salt and freshly ground black pepper to taste.
15. Finish simmering: Simmer for another 5-10 minutes, stirring occasionally, allowing the sauce to thicken. Avoid boiling after adding sour cream.
16. Serve: Serve the goulash hot, garnished with fresh chopped parsley. Traditionally accompanied by noodles or Spätzle.

Notes

• For a richer flavor, use dry red wine as recommended, but you can omit it if desired.
• If you prefer a thicker stew, reduce some of the liquid before adding potatoes.
• Do not boil the goulash after adding sour cream to prevent curdling.
• This dish tastes even better the next day as flavors develop.
• Serve with traditional German noodles like Spätzle or your favorite egg noodles for an authentic meal.
• Adjust cayenne pepper amount or omit it based on your spice preference.

Keywords: German goulash, creamy goulash, beef stew, paprika stew, traditional German recipe, comfort food