Description
Creamy German Goulash is a rich and hearty stew featuring tender beef chuck cooked slowly with onions, paprika, garlic, and bell peppers, then thickened with sour cream and flour for a luscious, comforting dish. Served traditionally with noodles or Spätzle, this recipe offers deep flavors with a creamy finish perfect for cozy meals.
Ingredients
Scale
Main Ingredients
- 2 lbs Beef chuck, cut into 1-inch cubes
- 2 large Onions, chopped
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 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
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Noodles or Spätzle, for serving (optional)
Spices and Flavorings
- 2 tbsp Sweet paprika
- 1 tbsp Smoked paprika
- 1 tsp Caraway seeds
- 1/2 tsp Marjoram
- 1/4 tsp Cayenne pepper (optional)
- 1 tbsp Tomato paste
Thickening and Creaminess
- 1 cup Sour cream
- 2 tbsp All-purpose flour
Instructions
- Season beef: Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper to enhance the flavor of the meat.
- Brown the beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in a single layer, avoiding overcrowding, and brown on all sides for about 3-4 minutes per side. Remove and set aside. Repeat with remaining beef, adding oil if needed.
- Sauté onions: Add chopped onions to the same pot and cook over medium heat, stirring occasionally, until they become soft and translucent, about 5-7 minutes, building the base flavor for the stew.
- Add spices and garlic: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and optional cayenne pepper. Cook for about 1 minute, stirring constantly until fragrant to release the spices’ aromas.
- Incorporate tomato paste: Add tomato paste to the pot and cook for another minute, stirring continuously to blend flavors and deepen the sauce color.
- Add liquids: Pour in beef broth and red wine if using. Scrape the bottom of the pot to loosen browned bits which add richness to the stew.
- Return beef to pot: Place browned beef cubes back into the pot to start simmering with all the ingredients.
- Add vegetables: Add diced tomatoes with their juice, chopped red and yellow bell peppers for sweetness and texture.
- Simmer beef: Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 2-3 hours until beef is tender. Stir occasionally and add additional beef broth if liquid evaporates too much.
- Add potatoes: After 2 hours, add peeled and cubed potatoes to the pot. Continue simmering covered for 30-45 minutes until potatoes are tender.
- Prepare sour cream mixture: In a small bowl, whisk together sour cream and all-purpose flour until smooth. This will thicken the goulash and add creaminess.
- Temper sour cream: Take a spoonful of hot goulash liquid and gradually whisk it into the sour cream mixture to temper and prevent curdling.
- Incorporate sour cream mixture: Slowly stir the tempered sour cream mixture into the goulash pot, mixing well for an even creamy texture.
- Season to taste: Add salt and freshly ground black pepper as needed to balance flavors.
- Final simmer: Simmer the goulash gently for another 5-10 minutes, stirring occasionally until the sauce thickens slightly. Avoid boiling after adding sour cream to prevent separation.
- Serve and garnish: Serve the creamy goulash hot, sprinkled with fresh chopped parsley. Traditionally accompanied by noodles or Spätzle for an authentic German meal experience.
Notes
- For deeper flavor, prepare the goulash a day ahead and refrigerate overnight; flavors develop beautifully.
- Dry red wine is optional but adds complexity; substitute with extra beef broth if preferred.
- To keep beef tender, maintain a low simmer and avoid boiling throughout cooking.
- If unavailable, caraway seeds can be omitted but add to the authentic taste.
- Use full-fat sour cream for best creaminess and flavor.
- Serve with traditional German noodles like Spätzle or egg noodles to soak up the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Simmering, Browning
- Cuisine: German
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: German goulash, creamy goulash, beef stew, traditional German recipe, paprika beef stew, slow cooked beef goulash
