Name: Creamy German Goulash Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: German
Ingredients: 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; 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; 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; Fresh parsley, chopped, for garnish; Noodles or Spätzle, for serving (optional)

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Introduction

Creamy German Goulash is a hearty and comforting stew featuring tender beef simmered in a rich, paprika-spiced sauce. This dish combines the soulful flavors of traditional German cuisine with a creamy finish that will warm you from the inside out. Perfect for chilly evenings, it’s a satisfying meal the whole family will enjoy.

The dish shows a bowl with three main layers: at the bottom is yellow spiral pasta arranged around the edges, the middle layer is a rich, brown meat stew with visible chunks of tender meat in a thick sauce, and the top center is a small mound of creamy white sauce sprinkled generously with chopped green herbs, all inside a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pat the beef cubes dry with paper towels and season generously with salt and pepper to ensure proper browning.
Step 2: Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Brown the beef in batches without overcrowding, about 3-4 minutes per side, then remove and set aside.
Step 3: Add chopped onions to the pot and cook over medium heat until softened and translucent, about 5-7 minutes.
Step 4: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook, stirring constantly, for about 1 minute until fragrant.
Step 5: Add tomato paste and cook for another minute, stirring constantly to caramelize and deepen the flavor.
Step 6: Pour in beef broth and red wine (if using), scraping the bottom of the pot to loosen browned bits. Return the browned beef to the pot.
Step 7: Add diced tomatoes with juice, red bell pepper, and yellow bell pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours until beef is very tender, adding more broth if necessary.
Step 8: After at least 2 hours, add the cubed potatoes and continue simmering, covered, for another 30-45 minutes until potatoes are tender.
Step 9: In a small bowl, whisk together sour cream and flour until smooth. Temper the mixture by gradually whisking in a spoonful of hot goulash liquid, then stir it back into the pot.
Step 10: Season with salt and pepper to taste and simmer gently for 5-10 minutes without boiling, until the sauce thickens slightly.
Step 11: Serve hot, garnished with fresh parsley, accompanied by noodles, Spätzle, or crusty bread as desired.

Tips & Variations

Use well-marbled beef chuck for richer flavor and more tender results.
Do not overcrowd the pot when browning beef to ensure a deep, caramelized crust.
Simmer the goulash low and slow for the best tenderness and flavor development.
Adjust cayenne pepper to increase or reduce spiciness according to your preference.
This dish tastes even better the next day; make it ahead and refrigerate for up to 3 days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the sour cream. This goulash also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a dish with three main layers. The bottom layer is a ring of light yellow, spiral-shaped pasta arranged neatly along the edge of a white bowl. Inside the pasta ring, there is a thick layer of reddish-brown creamy sauce with visible chunks of dark brown, tender beef scattered throughout. At the center, there is a dollop of white sour cream or cream, topped with finely chopped bright green herbs sprinkled over it. The whole dish looks rich and inviting, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the red wine in this recipe?

Yes, the red wine is optional but recommended for added depth of flavor. You can substitute it with additional beef broth or a splash of red grape juice if preferred.

How can I prevent the sour cream from curdling?

Tempering the sour cream before adding it to the hot goulash is key. Whisk a small amount of the hot liquid into the sour cream mixture gradually, then stir it back into the pot. Also, avoid boiling after adding the sour cream.