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Creamy German Goulash Recipe

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★★★★★

4.5 from 150 reviews

This Creamy German Goulash is a rich and hearty stew featuring tender beef chuck simmered with a blend of sweet and smoked paprika, caraway seeds, and fresh bell peppers. Enhanced with a creamy sour cream finish and traditionally served with noodles or Spätzle, this comforting dish brings authentic German flavors to your table, perfect for cozy dinners.

Ingredients

Scale

Beef and Seasonings

  • 2 lbs Beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper to taste

Vegetables and 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 and Herbs

  • 2 tbsp Sweet paprika
  • 1 tbsp Smoked paprika
  • 1 tsp Caraway seeds
  • 1/2 tsp Marjoram
  • 1/4 tsp Cayenne pepper (optional)

Liquids and Bases

  • 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

Finishing Ingredients

  • 1 cup Sour cream
  • 2 tbsp All-purpose flour
  • Fresh parsley, chopped, for garnish

Serving Suggestion

  • Noodles or Spätzle, for serving (optional)

Instructions

  1. Season the beef: Pat the beef cubes dry using paper towels. Generously season all sides with salt and freshly ground black pepper to ensure flavor infusion.
  2. Brown the beef: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes in a single layer without overcrowding and brown on all sides for 3-4 minutes per side. Remove browned beef and set aside. Repeat as necessary, adding more oil if needed.
  3. Sauté onions: Add chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
  4. Add spices and garlic: Stir in minced garlic, sweet and smoked paprika, caraway seeds, marjoram, and optional cayenne pepper. Cook for about 1 minute, stirring constantly until fragrant.
  5. Incorporate tomato paste: Add tomato paste and cook for another minute, stirring constantly to deepen the flavor.
  6. Deglaze the pot: Pour in beef broth and dry red wine (if using). Scrape the bottom of the pot to loosen browned bits, enhancing the stew’s depth.
  7. Return beef to pot: Place the browned beef back into the pot, mixing with the liquid and spices.
  8. Add vegetables: Add diced tomatoes with juice, red bell pepper, and yellow bell pepper into the pot, stirring to combine.
  9. Simmer the goulash: Bring the mixture to a simmer, then reduce heat to low. Cover and allow to simmer gently for 2-3 hours, or until beef is very tender. Check occasionally and add more beef broth if necessary to keep beef covered.
  10. Add potatoes: After at least 2 hours of simmering, add peeled and cubed potatoes. Continue to simmer, covered, for another 30-45 minutes until potatoes are tender.
  11. Prepare sour cream mixture: In a small bowl, whisk together sour cream and all-purpose flour until smooth to create a creamy thickener.
  12. Temper sour cream: Take a spoonful of the hot goulash liquid and slowly whisk it into the sour cream mixture to temper and prevent curdling.
  13. Combine sour cream with goulash: Gradually stir the tempered sour cream mixture back into the pot with the goulash, combining fully.
  14. Season and thicken: Adjust seasoning with salt and freshly ground black pepper to taste. Allow goulash to simmer gently for 5-10 minutes, stirring occasionally until sauce thickens slightly. Avoid boiling after adding sour cream to maintain smooth texture.
  15. Serve: Ladle the hot creamy goulash into bowls. Garnish with freshly chopped parsley and serve traditionally with noodles or Spätzle if desired.

Notes

  • For a deeper flavor, marinate the beef with paprika and spices overnight before cooking.
  • If you prefer a milder dish, omit the cayenne pepper.
  • Red wine adds complexity but can be omitted or substituted with additional beef broth for a non-alcoholic version.
  • Ensure to simmer gently after adding sour cream to avoid curdling.
  • Leftovers taste even better the next day as flavors meld further.

Keywords: German goulash, creamy beef stew, paprika beef stew, traditional German recipe, hearty beef stew, Spätzle accompaniment, comfort food

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