Creamy German Goulash Recipe

If you are craving a dish that wraps you in warm comfort and bursts with flavors that sing of hearty tradition, then you are in for a treat with Creamy German Goulash. This dish is everything you want in a soulful stew—tender beef cubes lovingly simmered with vibrant bell peppers, fragrant spices like sweet and smoked paprika, and finished with a luscious touch of sour cream that brings smooth richness to every spoonful. It’s a meal that feels both timeless and deeply satisfying, perfect for gathering around the table on a chilly evening or anytime you want a taste of something truly special from German comfort cuisine.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in building the perfect balance of flavors and textures. From the hearty beef chuck that forms the stew’s backbone to the combination of sweet and smoked paprika giving it its classic “goulash” signature, everything works together seamlessly. Let’s break down the essentials that make this Creamy German Goulash unforgettable.

• Beef chuck (2 lbs): Choose well-marbled beef for tender, juicy cubes that soak up all the delicious flavors.
• Onions (2 large): These add sweetness and body when cooked down slowly, forming the base for the stew.
• Olive oil (2 tbsp): For browning the beef and sautéing onions, adding a subtle fruity note.
• Sweet paprika (2 tbsp): The essential spice that brings classic goulash depth and a mild smokiness.
• Smoked paprika (1 tbsp): Adds a smoky warmth that elevates the stew’s complexity without overpowering.
• Caraway seeds (1 tsp): A traditional spice that imparts a slightly nutty, anise-like fragrance.
• Marjoram (1/2 tsp): Lends a gentle, slightly citrusy-herbal hint that brightens the stew.
• Cayenne pepper (1/4 tsp, optional): For just a touch of heat that wakes up the palate.
• Garlic (4 cloves): Infuses the dish with savory depth and aromatic punch.
• Tomato paste (1 tbsp): Concentrated tomato flavor that adds richness and a slight acidity.
• Beef broth (1 cup): Provides a savory liquid base enhancing the beef’s robustness.
• Dry red wine (1 cup, optional but recommended): Adds acidity, fruitiness, and an additional layer of flavor complexity.
• Diced tomatoes, undrained (1 can, 14.5 oz): Brings brightness, texture, and moisture to the stew.
• Red and yellow bell peppers (1 each): For vibrant color, natural sweetness, and satisfying bite.
• Potatoes (1 lb): Cubed and cooked in the stew, they absorb flavors and give comforting starchiness.
• Sour cream (1 cup): The star that turns the goulash creamy, balancing spices with velvety smoothness.
• All-purpose flour (2 tbsp): Helps thicken the sauce while blending seamlessly with the sour cream.
• Salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
• Fresh parsley, chopped: Brightens the final presentation with a fresh herbal touch.
• Noodles or Spätzle (optional): Perfect for serving, soaking up the luscious sauce.

How to Make Creamy German Goulash

Step 1: Prepare and Brown the Beef

Begin by patting the beef cubes dry to ensure a beautiful sear rather than steaming. Generously season them with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven to medium-high and brown the beef cubes in batches, being careful not to crowd the pan. Each piece should get a gorgeous caramelized crust, about 3 to 4 minutes on every side. Remove and set aside once browned. This step locks in flavor and builds a deep base for your stew.

Step 2: Sauté the Onions and Aromatics

Using the residual oil and fond in the pot, add chopped onions and cook over medium heat, stirring occasionally until translucent and tender—about 5 to 7 minutes. Then stir in the minced garlic, sweet and smoked paprika, caraway seeds, marjoram, and optional cayenne pepper. Let these spices toast in the pot for about a minute, releasing their intoxicating aromas that hint at the layers to come.

Step 3: Build the Flavor Base

Add the tomato paste and cook, stirring constantly for another minute to deepen its flavor without burning. Pour in beef broth and red wine (if using), scraping the bottom of the pot to loosen all those flavorful browned bits. These deglazed bits will melt into the sauce, infusing it with complexity and richness.

Step 4: Combine Main Ingredients and Simmer

Return the browned beef to the pot along with diced tomatoes (juices included), red and yellow bell peppers. Bring everything to a simmer, then reduce the heat to low and cover. Let it gently bubble for 2 to 3 hours minimum. This slow, patient simmer transforms the beef into melt-in-your-mouth tenderness as the flavors meld beautifully. Keep an eye on the liquid level and add broth as needed to keep the meat submerged.

Step 5: Cook the Potatoes

Once the beef is tender, add the cubed potatoes right into the simmering goulash. Cover again and allow the potatoes to soften in the rich, flavorful liquid for another 30 to 45 minutes. This step makes the stew heartier and adds a comforting starch that perfectly complements the creamy sauce.

Step 6: Finish with a Creamy Touch

In a small bowl, whisk together the sour cream and flour until smooth. Temper this mixture by whisking in a spoonful of hot goulash liquid, which prevents curdling when added back to the stew. Stir the tempered sour cream mixture slowly into the pot, then season to taste with salt and freshly ground black pepper. Allow the goulash to gently simmer for an additional 5 to 10 minutes until the sauce thickens slightly—make sure not to boil it after adding the sour cream to keep it silky and smooth.

Step 7: Garnish and Serve

Sprinkle fresh chopped parsley for a pop of herbal freshness and serve hot, ideally alongside buttered noodles or traditional German Spätzle that soak up every last bit of that creamy sauce. This is where Creamy German Goulash truly shines as a heartwarming, celebratory dish at your table.

How to Serve Creamy German Goulash

Garnishes

Fresh parsley is a classic and simple garnish that adds a clean, vibrant note to the rich stew. You can also consider a dollop of extra sour cream or sprinkle some smoked paprika on top for presentation and a burst of color—both enhance the comforting feel of this dish.

Side Dishes

Noodles or Spätzle are the perfect companions, lovingly soaking up the luscious sauce with every bite. For variety, creamy mashed potatoes or even a crusty bread are excellent choices to enjoy with your hearty bowl of Creamy German Goulash. A simple green salad with a tangy vinaigrette balances the meal beautifully.

Creative Ways to Present

For a fun twist, serve your goulash in individual bread bowls to impress guests. You could also layer it over a bed of buttery mashed potatoes or creamy polenta instead of noodles, turning this classic into something just a little unexpected but equally delicious.

Make Ahead and Storage

Storing Leftovers

Creamy German Goulash tastes even better the next day, making it a fantastic dish to prepare in advance. Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors continue to meld, so your meal will be just as satisfying the next time you serve it.

Freezing

This goulash freezes very well. Allow it to cool completely, then transfer to a freezer-safe container or heavy-duty freezer bags. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently to preserve the creamy texture.

Reheating

Reheat your Creamy German Goulash slowly on the stovetop over low to medium heat, stirring frequently to prevent curdling and ensure even warming. If the sauce thickens too much, add a splash of broth or water to loosen it. Avoid microwave reheating when possible, as it can affect the smooth, creamy consistency.

FAQs

Can I make Creamy German Goulash without red wine?

Absolutely! While red wine adds a lovely depth and acidity, you can omit it. Simply replace with additional beef broth and your goulash will still be rich and flavorful.

What cut of beef works best for this goulash?

Beef chuck is ideal because of its marbling and connective tissue that break down into tender, flavorful bites during long, slow cooking.

Is there a vegetarian version of Creamy German Goulash?

While this recipe is traditionally made with beef, you can experiment using hearty vegetables like mushrooms, eggplant, and lentils combined with similar spices and creamy finishing to create a satisfying vegetarian alternative.

Can I use regular paprika instead of sweet and smoked?

You can use regular paprika but combining sweet and smoked offers a more authentic and nuanced flavor profile that really defines the Creamy German Goulash experience.

How do I prevent the sour cream from curdling?

Temper the sour cream by whisking in a spoonful of hot liquid from the stew before adding it back to the pot, and avoid boiling the goulash after adding sour cream to keep it silky smooth.

Final Thoughts

This Creamy German Goulash is truly a comforting hug in a bowl, with layers of fragrant spices, tender beef, and a velvety sauce that feels like home. I encourage you to try this recipe and make it your own—it’s perfect for cozy nights in or sharing with friends and family. Once you taste it, I’m confident it will quickly become a favorite go-to recipe that you’ll want to revisit time and time again.

Print