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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.

Ingredients

Scale

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

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