Creamy German Goulash: The Ultimate Comfort Food Recipe

Introduction

Creamy German Goulash is a hearty and comforting stew that combines tender beef with fragrant spices and creamy sauce. This ultimate comfort food is perfect for cozy nights and fills the kitchen with irresistible aromas.

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. Traditionally served with noodles or Spätzle.

Tips & Variations

• For richer flavor, use dry red wine when cooking; if you prefer to skip alcohol, increase the beef broth accordingly.
• Substitute potatoes with small carrots or parsnips for varied texture and taste.
• To make it spicier, increase the cayenne pepper or add a pinch of smoked chili powder.
• Sour cream can be replaced with Greek yogurt for a lighter alternative, adding it off the heat to prevent curdling.

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. This dish also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

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 until the beef is tender. Add potatoes in the last hour of cooking.

What can I serve with creamy German goulash?

This dish goes wonderfully with egg noodles, Spätzle, boiled potatoes, or even crusty bread to soak up the flavorful sauce.

Creamy German Goulash: The Ultimate Comfort Food Recipe

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★★★★★

4.6 from 80 reviews

This creamy German goulash is the ultimate comfort food, featuring tender beef chuck simmered with a flavorful blend of sweet and smoked paprika, garlic, and traditional spices. Enhanced with hearty potatoes, bell peppers, and a rich sour cream sauce, it’s a warming stew perfect for cozy dinners. Serve it over noodles or Spätzle for an authentic and satisfying meal.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• 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 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 Others

• 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)

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 browning.
2. Brown the beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef in a single layer without overcrowding. Brown on all sides, about 3-4 minutes per side, then remove and set aside. Repeat with remaining beef, adding more oil if necessary.
3. Sauté onions: In the same pot, add chopped onions and cook over medium heat until softened and translucent, about 5-7 minutes, stirring occasionally to prevent sticking.
4. Add spices and garlic: Stir in minced garlic, sweet and smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook, stirring constantly for about 1 minute until fragrant to release the spices’ flavors.
5. Incorporate tomato paste: Add tomato paste and continue cooking for another minute while stirring to develop a deeper flavor.
6. Deglaze the pot: Pour in beef broth and red wine (if using), scraping the pot’s bottom to loosen browned bits that add richness to the stew.
7. Return beef to pot: Add the browned beef cubes back into the pot, mixing with the liquid and spices.
8. Add tomatoes and peppers: Stir in the diced tomatoes with their juices, along with the chopped red and yellow bell peppers for sweetness and texture.
9. Simmer the goulash: Bring to a simmer, then reduce heat to low. Cover and cook gently for 2-3 hours until the beef is very tender, adding more broth as needed to keep ingredients submerged.
10. Add potatoes: After at least 2 hours of simmering, add cubed potatoes. Continue simmering covered for 30-45 minutes until potatoes are soft but not falling apart.
11. Prepare sour cream mixture: In a small bowl, whisk together sour cream and all-purpose flour until smooth to create a thickening agent for the sauce.
12. Temper sour cream: Take a spoonful of hot goulash liquid and whisk it into the sour cream mixture to prevent curdling when added to the hot stew.
13. Combine sour cream into goulash: Slowly stir the tempered sour cream mixture into the pot, blending evenly throughout.
14. Season and finish cooking: Adjust seasoning with salt and freshly ground black pepper. Simmer gently for another 5-10 minutes, stirring occasionally, to slightly thicken the sauce without boiling to prevent the sour cream from separating.
15. Serve: Ladle the creamy goulash into bowls, garnish with freshly chopped parsley, and serve hot with noodles or Spätzle for a traditional experience.

Notes

• For a richer flavor, use a good quality dry red wine, but it can be omitted if preferred.
• Do not boil the stew after adding sour cream to avoid curdling; gentle simmering is key.
• Adding potatoes later in the cooking process ensures they cook through without becoming mushy.
• Goulash tastes even better the next day as flavors meld, making it perfect for leftovers.
• Serve with buttered noodles, Spätzle, or even crusty bread to soak up the delicious sauce.

Keywords: Creamy German goulash, beef stew, comfort food, paprika, sour cream, traditional German recipe, hearty stew