Creamy German Goulash Recipe

Introduction

Creamy German Goulash is a hearty and comforting stew that combines tender beef, vibrant bell peppers, and a rich, paprika-spiced sauce. This soul-warming dish is perfect for cozy dinners and pairs wonderfully with noodles or Spätzle for a traditional touch.

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. Season generously with salt and pepper.
2. Step 2: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in a single layer, being careful not to overcrowd. Brown on all sides, about 3-4 minutes per side. Remove and set aside. Repeat with remaining beef, adding more oil if needed.
3. Step 3: Add the chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Step 4: Add the minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using) to the pot. Cook for about 1 minute, stirring constantly, until fragrant.
5. Step 5: Add the tomato paste to the pot and cook for another minute, stirring constantly.
6. Step 6: Pour in the beef broth and red wine (if using) and scrape the bottom of the pot to loosen any 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 to the pot.
9. Step 9: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender. Check occasionally and add more beef broth if needed to keep the beef covered in liquid.
10. Step 10: After the goulash has simmered for at least 2 hours, add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
11. Step 11: In a small bowl, whisk together the sour cream and all-purpose flour until smooth.
12. Step 12: Take a spoonful of the hot goulash liquid and whisk it into the sour cream mixture.
13. Step 13: Slowly stir the sour cream mixture into the goulash.
14. Step 14: Season the goulash with salt and freshly ground black pepper to taste.
15. Step 15: Simmer the goulash for another 5-10 minutes, stirring occasionally, until the sauce has thickened slightly. Do not boil after adding the sour cream.
16. Step 16: Serve hot, garnished with fresh chopped parsley.

Tips & Variations

• For deeper flavor, marinate the beef cubes in paprika and garlic for a few hours before cooking.
• If you prefer a milder dish, omit the cayenne pepper.
• Serve with traditional Spätzle noodles or egg noodles to soak up the creamy sauce.
• Use vegetable broth instead of beef broth for a lighter version.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sour cream from curdling. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this goulash without wine?

Yes, the red wine adds depth but is optional. You can substitute with an equal amount of additional beef broth or water.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy texture and tangy flavor.

Creamy German Goulash Recipe

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★★★★★

4.8 from 85 reviews

Creamy German Goulash is a hearty, comforting stew featuring tender beef chuck simmered with bell peppers, tomatoes, and a blend of paprika and spices, enriched with a smooth sour cream sauce. This traditional Eastern European dish offers deep, rich flavors and a velvety texture, perfect for a cozy meal served over noodles or Spätzle.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x
• Category: Stew
• 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 (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

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

Liquids and Other

• 2 tbsp Olive oil
• 1 tbsp Tomato paste
• 1 cup Beef broth
• 1 cup Dry red wine (optional, but recommended)
• 1 cup Sour cream
• 2 tbsp All-purpose flour
• Fresh parsley, chopped, for garnish
• 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 to enhance flavor and promote better browning.
2. Brown the beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes in a single layer, avoiding overcrowding. Brown on all sides for about 3-4 minutes per side. Remove browned beef and set aside. Repeat with remaining meat, adding more oil if necessary.
3. Sauté onions: Add chopped onions to the pot and cook over medium heat, stirring occasionally, until they become soft and translucent, about 5-7 minutes.
4. Cook spices and garlic: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for about 1 minute, stirring constantly, until fragrant to release the spices’ aromas.
5. Add tomato paste: Mix in the tomato paste and cook for one more minute, stirring consistently to develop its flavor.
6. Deglaze the pot: Pour in the beef broth and red wine if using, scraping the bottom of the pot with a wooden spoon to loosen browned bits, which adds depth to the sauce.
7. Return beef to pot: Add the browned beef cubes back into the pot with the liquids and spices.
8. Add vegetables: Stir in the diced tomatoes with juice, and chopped red and yellow bell peppers into the stew.
9. Simmer beef: Bring the mixture to a simmer, then reduce heat to low, cover the pot, and let it simmer gently for 2-3 hours, or until the beef is very tender. Occasionally check and add more broth if needed to keep beef covered.
10. Add potatoes: After at least 2 hours of simmering, add the peeled and cubed potatoes. Continue simmering, covered, for another 30 to 45 minutes until potatoes are tender.
11. Prepare sour cream mixture: In a small bowl, whisk together the sour cream and all-purpose flour until smooth and well combined.
12. Temper the sour cream: Take a spoonful of hot goulash liquid and slowly whisk it into the sour cream mixture to gently raise its temperature and prevent curdling.
13. Incorporate sour cream: Gradually stir the tempered sour cream mixture into the goulash pot, stirring gently.
14. Season to taste: Adjust the seasoning with salt and freshly ground black pepper according to your preference.
15. Thicken sauce: Let the goulash simmer for another 5-10 minutes, stirring occasionally, until the sauce slightly thickens. Avoid boiling after adding sour cream to maintain creaminess.
16. Serve: Serve the creamy German goulash hot, garnished with chopped fresh parsley. Accompany with noodles or Spätzle if desired.

Notes

• For a deeper flavor, allow the goulash to rest for a few hours or overnight in the refrigerator before reheating.
• Red wine is optional but highly recommended for enriching the stew’s complexity.
• If you prefer a thicker sauce, increase the flour in the sour cream mixture slightly.
• Serving with traditional Spätzle or egg noodles complements the dish well.
• Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even cooking.
• Do not boil after adding sour cream to avoid curdling the sauce.

Keywords: Creamy German Goulash, Beef Stew, Comfort Food, Paprika Goulash, Traditional German Recipe