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Creamy German Goulash Recipe

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★★★★★

4.7 from 98 reviews

Creamy German Goulash is a rich and hearty traditional stew featuring tender beef chuck simmered low and slow with a flavorful blend of sweet and smoked paprika, garlic, and aromatic spices. This dish includes vibrant bell peppers and potatoes in a tomato-infused broth, finished with a luscious sour cream sauce for a comforting and velvety texture. Perfect served over noodles or Spätzle, it offers a classic taste of German comfort food ideal for cold evenings or anytime you crave a satisfying meal.

Ingredients

Scale

Meat

  • 2 lbs Beef chuck, cut into 1-inch cubes

Vegetables & Aromatics

  • 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 & 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

Liquids & 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

Garnish & Serving

  • Fresh parsley, chopped, for garnish
  • Noodles or Spätzle, for serving (optional)

Instructions

  1. Brown the Beef: Pat beef cubes dry and season with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef in batches, 3-4 minutes per side, to develop a rich crust. Remove browned beef and set aside.
  2. Build the Flavor Base: In the same pot, sauté chopped onions over medium heat until soft and translucent, about 5-7 minutes. Add minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using, cooking for 1 minute until fragrant. Stir in tomato paste and cook for another minute to caramelize.
  3. Simmer the Goulash: Deglaze the pot with beef broth and red wine, scraping up browned bits. Return beef to pot, then add diced tomatoes with juice, red and yellow bell peppers. Bring to a simmer, reduce heat to low, cover, and cook for 2-3 hours until beef is very tender, adding more broth if necessary.
  4. Add Potatoes: After simmering beef for at least 2 hours, add cubed potatoes. Continue simmering covered for another 30-45 minutes until potatoes are tender.
  5. Finish with Sour Cream: Whisk sour cream and flour in a small bowl until smooth. Temper the sour cream by whisking in a spoonful of hot goulash liquid, then slowly stir tempered sour cream into the pot. Season with salt and pepper. Simmer gently for 5-10 minutes, stirring occasionally, allowing sauce to thicken slightly without boiling to prevent curdling.
  6. Serve: Serve hot, garnished with chopped fresh parsley. Traditionally paired with noodles or Spätzle, or enjoy with crusty bread on the side.

Notes

  • Use well-marbled beef chuck for the best flavor and tenderness.
  • Do not overcrowd the pot when browning; work in batches for a proper sear.
  • Allow the goulash to simmer low and slow to develop deep flavors and tenderize beef.
  • Adjust cayenne pepper to control heat level to your preference.
  • Goulash tastes even better the next day; store leftovers in the refrigerator for up to 3 days.
  • Serve with traditional Spätzle or other noodles, mashed potatoes, or crusty bread.

Keywords: Creamy German Goulash, Beef Goulash, German stew, Paprika goulash, Comfort food, Traditional German recipe, Hearty stew, Sour cream sauce

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