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Creamy German Goulash Recipe

Creamy German Goulash Recipe
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★★★★★

4.8 from 8 reviews

This creamy German goulash is a comforting and hearty stew featuring tender beef chuck slow-simmered with aromatic spices, bell peppers, and potatoes, finished with a luscious sour cream sauce. Perfect for family dinners, it pairs wonderfully with noodles or traditional Spätzle for a satisfying meal.

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. Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper to enhance browning and flavor.
  2. Brown the Beef: Heat olive oil in a large heavy pot over medium-high heat. Add beef in batches without overcrowding and brown on all sides, about 3-4 minutes per side. Remove and set aside.
  3. Cook Onions: In the same pot, add chopped onions and cook over medium heat until softened and translucent, about 5-7 minutes, stirring occasionally.
  4. Add Aromatics and Spices: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for about 1 minute until fragrant, stirring constantly.
  5. Incorporate Tomato Paste: Add tomato paste and cook for another minute, stirring well to blend the flavors.
  6. Deglaze: Pour in beef broth and red wine, scraping the bottom of the pot to loosen browned bits for added depth of flavor.
  7. Return Beef to Pot: Add the browned beef back into the pot, mixing to combine with the liquid and spices.
  8. Add Vegetables: Stir in diced tomatoes with juice, red and yellow bell peppers into the stew mixture.
  9. Simmer: Bring to a simmer, reduce heat to low, cover, and cook for 2-3 hours until beef is very tender. Add broth if needed to keep beef covered.
  10. Add Potatoes: After 2 hours, add cubed potatoes, cover, and continue simmering for 30-45 minutes until potatoes are tender.
  11. Make Sour Cream Mixture: In a small bowl, whisk together sour cream and flour until smooth to thicken the sauce later.
  12. Temper Sour Cream: Gradually whisk in a spoonful of hot goulash liquid into the sour cream mixture to prevent curdling.
  13. Combine Mixture: Slowly stir the tempered sour cream mixture into the pot, mixing well with the stew.
  14. Season: Adjust salt and freshly ground black pepper to taste to balance flavors.
  15. Final Simmer: Simmer gently for another 5-10 minutes, stirring occasionally, ensuring the sauce thickens but does not boil to prevent sour cream from curdling.
  16. Serve: Serve hot, garnished with fresh chopped parsley. Traditionally accompanied by noodles or Spätzle for a complete meal.

Notes

  • For a deeper flavor, use a good quality dry red wine; however, it can be omitted if preferred.
  • Be patient with the simmer time; slow cooking tenderizes the beef perfectly.
  • To keep the sauce creamy, do not boil after adding sour cream.
  • Spätzle or egg noodles work best as traditional side options.
  • Adjust cayenne pepper to your heat preference or omit it for milder taste.

Nutrition

Keywords: German goulash, creamy goulash, beef stew, paprika stew, traditional German recipe, comfort food

Find it online: https://cookedbycleo.com/creamy-german-goulash-recipe/