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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/creamy-german-goulash-recipe/