Name: Creamy German Goulash: The Ultimate Comfort Food Recipe
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: German
Ingredients: 2 lbs Beef chuck, cut into 1-inch cubes; 2 large Onions, chopped; 1 Red bell pepper, cored, seeded, and chopped; 1 Yellow bell pepper, cored, seeded, and chopped; 1 lb Potatoes, peeled and cubed; 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; Salt and freshly ground black pepper to taste; 2 tbsp Olive oil; 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)

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Introduction

Creamy German Goulash is a hearty, comforting dish perfect for chilly evenings. Tender beef, rich spices, and a luscious sour cream finish create a meal that warms both body and soul.

The image shows a white bowl filled with a dish that has two main parts. On one side, there are small, dark brown pieces of meat covered in a thick, creamy orange-brown sauce with some green herbs sprinkled on top. On the other side, there is a layer of yellow, twisted pasta with a smooth and slightly shiny texture, also sprinkled with green herbs. Between the meat and the pasta, there is a small dollop of white creamy sauce or sour cream. The bowl sits on a white marbled surface, and the image is a close-up shot with soft lighting, making the food look warm and tasty. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering but not smoking. Brown the beef in batches without overcrowding, about 3-4 minutes per side, until deep brown. Remove and set aside.
Step 2: Add chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
Step 3: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for about 1 minute, stirring constantly, until fragrant.
Step 4: Add tomato paste and cook for another minute, stirring constantly, to caramelize and deepen the flavor.
Step 5: Pour in beef broth and red wine if using, scraping the bottom of the pot to loosen browned bits. Return browned beef to the pot.
Step 6: Add diced tomatoes with juice, red bell pepper, and yellow bell pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for 2-3 hours or until beef is very tender. Add more broth if needed to keep meat covered.
Step 7: After at least 2 hours, add cubed potatoes, cover, and continue to simmer for 30-45 minutes until potatoes are tender.
Step 8: In a small bowl, whisk together sour cream and flour until smooth. Temper the mixture by whisking in a spoonful of hot goulash liquid, then stir this into the pot.
Step 9: Season with salt and pepper to taste. Simmer gently for another 5-10 minutes, stirring occasionally, until sauce thickens. Avoid boiling after adding sour cream to prevent curdling.
Step 10: Serve hot, garnished with fresh parsley. Enjoy with noodles, Spätzle, or crusty bread to soak up the sauce.

Tips & Variations

Patting the beef dry before browning is key to achieving a rich crust and deep flavor.
For a deeper flavor, allow the goulash to simmer longer; it only gets better with time.
Substitute sour cream with crème fraîche for a slightly tangier finish.
Omit red wine if preferred, and replace with extra beef broth or a splash of balsamic vinegar for acidity.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Goulash often tastes even better the next day as flavors meld. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling after reheating to maintain a creamy texture.

How to Serve

A close-up view of a white pot with a red handle, filled with rich, thick, dark brown beef stew. The stew is chunky with tender pieces of beef coated in a glossy sauce, sprinkled lightly with small green herb bits on top. A silver spoon lifts a portion of the stew, showing the chunky texture and thick sauce clearly. The pot sits on a white marbled surface with a partially visible red and white patterned cloth underneath. photo taken with an iphone --ar 4:5 --v 7

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 on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.

What can I serve with German Goulash?

Traditional options include egg noodles or Spätzle. It also pairs well with mashed potatoes, crusty bread, or even boiled dumplings to soak up the rich sauce.