Creamy German Goulash Recipe

There is something truly comforting about a hearty, flavorful stew that warms you from the inside out, and this Creamy German Goulash fits the bill perfectly. With tender beef, a rich blend of paprika and aromatic spices, and the cooling creaminess of sour cream melding beautifully, this dish is a celebration of traditional German flavors with a luscious twist. Whether you’re gathering around the table for a cozy dinner or craving a meal that feels both rustic and indulgent, this Creamy German Goulash is sure to become a beloved favorite.

Ingredients You’ll Need

The magic of this Creamy German Goulash lies in its simple yet thoughtfully chosen ingredients. Each element plays a crucial role, whether it’s building the deep, smoky flavor, adding a subtle spice, or creating that sumptuous creamy texture we all adore.

• 2 lbs Beef chuck: The perfect cut for stewing, it becomes tender and juicy after slow cooking.
• 2 large Onions: They add sweetness and depth when softened to translucent perfection.
• 2 tbsp Olive oil: For browning the beef and sautéing the aromatics with richness.
• 2 tbsp Sweet paprika: Provides that classic, vibrant flavor essential to goulash.
• 1 tbsp Smoked paprika: Adds a lovely smoky undertone for complexity.
• 1 tsp Caraway seeds: A traditional spice that lends a delicate earthiness.
• 1/2 tsp Marjoram: Brings a gentle herbal note that balances the spices.
• 1/4 tsp Cayenne pepper (optional): For a subtle kick if you like a little heat.
• 4 cloves Garlic: Minced to infuse savory flavor that deepens the stew.
• 1 tbsp Tomato paste: Intensifies the tomato flavor and thickens the sauce.
• 1 cup Beef broth: Creates a rich, savory base for the stew.
• 1 cup Dry red wine (optional, but recommended): Adds acidity and depth, enhancing the overall complexity.
• 1 (14.5 oz) can Diced tomatoes, undrained: Brings juiciness and brightness to balance the richness.
• 1 Red bell pepper: Adds sweetness and vibrant color.
• 1 Yellow bell pepper: A mild, sweet contrast to the red pepper.
• 1 lb Potatoes: Cubed to soak up flavors and add hearty texture.
• 1 cup Sour cream: The ingredient that makes this goulash irresistibly creamy and smooth.
• 2 tbsp All-purpose flour: Helps thicken the sauce when combined with sour cream.
• Salt and freshly ground black pepper: To season perfectly to your taste.
• Fresh parsley: Chopped for a fresh, bright garnish.
• Noodles or Spätzle (optional): Traditional accompaniments to soak up the luscious sauce.

How to Make Creamy German Goulash

Step 1: Brown the Beef

Start by patting your beef cubes dry and seasoning them well with salt and pepper. Using a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat and brown the beef in batches to avoid overcrowding. This step seals in flavor and gives the goulash a richly caramelized base.

Step 2: Sauté the Onions

Once your beef is browned and set aside, add the chopped onions to the pot and cook them gently until soft and translucent. This builds the sweet, aromatic foundation that balances the deeper meat flavors.

Step 3: Add Spices and Tomato Paste

Incorporate the minced garlic along with sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if you’re using it. Stir constantly for about a minute until the spices release their fragrant aroma, then mix in the tomato paste to deepen that tomato richness.

Step 4: Deglaze and Combine Liquids

Pour in the beef broth and red wine, scraping up the browned bits from the bottom of the pot. These bits are flavor gold and will enrich your stew wonderfully. The wine adds acidity and complexity that elevates the dish beautifully.

Step 5: Simmer Goulash with Vegetables

Return the beef to the pot, then add diced tomatoes with their juice, and chopped red and yellow bell peppers. Bring everything to a gentle simmer, cover, and let it cook low and slow for 2 to 3 hours until the beef is tender and the flavors meld into an irresistible stew.

Step 6: Add Potatoes and Finish Cooking

After the initial simmer, stir in cubed potatoes and continue cooking until they are tender, about 30 to 45 minutes. The potatoes soak up the sauce, adding heartiness and a lovely starchy balance to the Creamy German Goulash.

Step 7: Make it Creamy

Whisk together sour cream and flour until smooth, then temper the mixture by stirring in hot goulash liquid. Slowly combine this creamy blend back into the pot, making sure to avoid boiling afterward so the sour cream stays silky without curdling. Let the sauce thicken gently for 5 to 10 minutes.

Step 8: Season and Garnish

Finish by adjusting salt and pepper to taste, then sprinkle chopped fresh parsley for a vibrant, fragrant touch that lifts the entire dish.

How to Serve Creamy German Goulash

Garnishes

Fresh parsley is the classic garnish that adds a pop of green and a slight herbaceous bite to the creamy, paprika-rich sauce. A dollop of extra sour cream on top can also be delightful for an added creamy finish.

Side Dishes

This Creamy German Goulash pairs beautifully with soft noodles or traditional Spätzle, whose tender texture is perfect for soaking up the luscious sauce. A crisp green salad or steamed vegetables provide a refreshing contrast to this hearty dish.

Creative Ways to Present

For a rustic and inviting presentation, serve your goulash in cozy bowls blackened by the pot or in a bread bowl for an edible, warm container. You can also sprinkle a touch of smoked paprika over the top for an eye-catching color contrast that hints at the flavors inside.

Make Ahead and Storage

Storing Leftovers

Creamy German Goulash tastes even better the next day once the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a fantastic meal prep option.

Freezing

You can freeze this stew in portions for up to 3 months. Make sure to cool it completely before transferring it to freezer-safe containers. To help preserve the texture, it’s best to freeze before adding sour cream, then stir it in fresh after thawing.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking and adding a splash of broth or water if needed to loosen the sauce. Avoid boiling once the sour cream is mixed in to keep the sauce smooth and creamy.

FAQs

Can I use a different cut of beef for Creamy German Goulash?

Absolutely. While beef chuck is ideal for its tenderness after slow cooking, you can use other stew-friendly cuts like brisket or round. Just allow enough cooking time for the beef to become tender.

Is it necessary to add red wine?

Red wine is optional but highly recommended. It adds acidity and depth of flavor that balances the richness of the beef and sour cream, making your goulash especially complex and delicious.

Can I make this dish in a slow cooker?

Yes, after browning the beef and sautéing the onions and spices, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add sour cream towards the end of cooking to maintain creaminess.

What if I don’t want to use sour cream?

You can substitute sour cream with crème fraîche or Greek yogurt, but add them off the heat or at the very end of cooking to avoid curdling and keep the sauce silky.

How spicy is the Creamy German Goulash?

This dish has a mild warmth from the paprika and optional cayenne pepper. You can adjust the heat by varying the cayenne or adding a pinch of chili flakes according to your preference.

Final Thoughts

When you make this Creamy German Goulash, you’re not just creating a meal; you’re crafting an experience full of soul-warming flavors and comforting textures. It’s the kind of dish that invites you to slow down and savor every bite, making any mealtime feel special. So go ahead, gather your ingredients, and treat yourself and your loved ones to a bowl of this creamy, hearty goodness—you won’t regret it!

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