Name: Creamy German Goulash Recipe
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: German
Ingredients: 2 lbs Beef chuck, cut into 1-inch cubes; Salt and freshly ground black pepper to taste; 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); 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 comforting, hearty stew featuring tender beef simmered with vibrant paprika and a medley of peppers. Enriched with sour cream, it offers a luscious, velvety sauce perfect for cozy meals any day of the week.

The dish is served in a white bowl on a white marbled surface. It has two main parts: on one side, there are dark brown chunks of meat covered in a rich, creamy orange-brown sauce, sprinkled with green herbs and a light dusting of white powder. On the other side, there is a serving of pale yellow spiral pasta, also sprinkled with green herbs. In the middle, where the meat and pasta meet, there is a small dollop of white cream or sauce. The texture looks smooth and creamy with some thicker meat pieces, and the pasta is soft and slightly glossy. 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.
Step 2: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef in a single layer and brown all sides, about 3-4 minutes per side. Remove and set aside, repeating if needed.
Step 3: Add chopped onions to the pot and cook over medium heat until softened and translucent, about 5-7 minutes, stirring occasionally.
Step 4: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for 1 minute until fragrant, stirring constantly.
Step 5: Add tomato paste and cook for another minute, stirring constantly.
Step 6: Pour in beef broth and red wine (if using), scraping the bottom of the pot to loosen browned bits.
Step 7: Return the browned beef to the pot.
Step 8: Add diced tomatoes with their juice, red bell pepper, and yellow bell pepper.
Step 9: Bring to a simmer, reduce heat to low, cover, and simmer for 2-3 hours until beef is very tender. Add more broth if necessary to keep beef covered.
Step 10: Add cubed potatoes and continue to simmer, covered, for 30-45 minutes until potatoes are tender.
Step 11: In a small bowl, whisk together sour cream and flour until smooth.
Step 12: Gradually whisk a spoonful of hot goulash liquid into the sour cream mixture to temper it.
Step 13: Slowly stir the sour cream mixture back into the pot.
Step 14: Season with salt and freshly ground black pepper to taste.
Step 15: Simmer for another 5-10 minutes, stirring occasionally, until sauce thickens slightly. Avoid boiling after adding sour cream.
Step 16: Serve hot, garnished with fresh parsley. Traditionally enjoyed with noodles or Spätzle.

Tips & Variations

For a richer flavor, use homemade beef broth and a good-quality dry red wine.
If you prefer a milder heat, omit the cayenne pepper or reduce the quantity.
Substitute sour cream with crème fraîche for a slightly tangier finish.
Add mushrooms along with the bell peppers for an earthy twist.
Serve over creamy mashed potatoes instead of noodles for a comforting variation.

Storage

Store leftover goulash 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. Avoid boiling during reheating to maintain the creamy texture.

How to Serve

A black bowl holds a dish with three main layers; the outer layer is spiral pasta in a pale yellow color, forming a ring around the inside edge. Inside this ring is a thick, rich brown sauce with visible chunks of beef that have a glossy texture. In the center of the dish, there is a dollop of creamy white sauce sprinkled generously with chopped green herbs. The food is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this goulash in a slow cooker?

Yes, after browning the beef and sautéing the onions and spices, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes halfway through the cooking time, then stir in the sour cream mixture near the end.

What can I use instead of red wine?

If you prefer not to use wine, replace it with an additional cup of beef broth or a mixture of broth and a splash of vinegar or lemon juice to add some acidity and depth of flavor.