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Creamy German Goulash Recipe

Creamy German Goulash Recipe
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★★★★★

4.9 from 25 reviews

This Creamy German Goulash is a rich and hearty stew made with tender beef chuck, colorful bell peppers, and potatoes simmered in a flavorful blend of sweet and smoked paprika, caraway seeds, and marjoram. Enhanced with garlic, tomato paste, red wine, and finished with a creamy sour cream and flour mixture, this dish offers a comforting taste of traditional German cuisine. Perfect served over noodles or Spätzle, it makes a warming meal for any occasion.

Ingredients

Scale

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. Season the beef: Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor.
  2. 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 without overcrowding and brown on all sides for about 3-4 minutes per side. Remove and set aside. Repeat until all beef is browned, adding more oil if needed.
  3. Sauté the onions: Add chopped onions to the pot and cook over medium heat, stirring occasionally, until they become soft and translucent, approximately 5-7 minutes.
  4. Add spices and garlic: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook while stirring constantly for about 1 minute until fragrant.
  5. Incorporate tomato paste: Add tomato paste to the pot and cook for another minute, stirring constantly to deepen the flavors.
  6. Deglaze the pot: Pour in beef broth and red wine, scraping the bottom of the pot to loosen any browned bits for added flavor.
  7. Return beef to pot: Add the browned beef cubes back into the pot.
  8. Add vegetables: Stir in diced tomatoes with their juices, red bell pepper, and yellow bell pepper.
  9. Simmer the goulash: Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 2 to 3 hours, or until the beef is very tender. Check occasionally and add more beef broth if needed to keep the meat covered.
  10. Add potatoes: After the initial simmer, add the cubed potatoes to the pot and 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 thicken the sauce later.
  12. Temper the sour cream: Take a spoonful of the hot goulash liquid and whisk it into the sour cream mixture to prevent curdling.
  13. Combine sour cream mixture: Slowly stir the tempered sour cream mixture back into the pot with the goulash.
  14. Season to taste: Adjust the salt and freshly ground pepper according to your preference.
  15. Final simmer: Simmer the goulash for an additional 5-10 minutes, stirring occasionally, until the sauce thickens slightly. Avoid boiling to prevent the sour cream from curdling.
  16. Serve: Serve the goulash hot, garnished with fresh chopped parsley. Traditionally accompanied by noodles or Spätzle.

Notes

  • For a richer flavor, use dry red wine but it can be omitted if desired.
  • Do not overcrowd the pan while browning the beef to ensure proper searing and flavor development.
  • Adjust cayenne pepper quantity or omit for a milder dish.
  • Adding potatoes later in the simmering process prevents them from becoming mushy.
  • Tempering the sour cream with hot liquid prevents it from curdling when added to the stew.
  • Serve with traditional German noodles like Spätzle or over egg noodles for an authentic experience.
  • This dish tastes even better the next day as flavors continue to meld.

Nutrition

Keywords: German goulash, creamy goulash recipe, beef stew, traditional German cuisine, paprika beef stew

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