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Creamy German Goulash

Creamy German Goulash: A Cozy Bowl of Hearty Comfort

Creamy German Goulash is a hearty and comforting dish, blending tender beef and potatoes with a velvety sauce.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 2 pounds beef chuck substitute with stew meat or brisket if preferred
For the Vegetables
  • 2 onions yellow or white onions yield the best results
  • 4 cloves garlic fresh minced garlic is ideal, but garlic powder works well
  • 1 cup red bell pepper feel free to use any variety
  • 1 cup yellow bell pepper feel free to use any variety
  • 3 medium potatoes cubed; sweet potatoes can be a delightful alternative
For the Sauce
  • 2 tablespoons olive oil can be swapped with vegetable or canola oil
  • 2 tablespoons sweet paprika regular paprika can be used
  • 1 teaspoon smoked paprika chipotle powder is a spicy alternative
  • 1 tablespoon tomato paste canned tomatoes can be substituted for richer flavor
  • 1 can diced tomatoes fresh tomatoes are great if they’re in season
  • 4 cups beef broth vegetable broth can create a lighter version
  • 1 cup dry red wine optional; substitute with additional broth if avoiding alcohol
For the Seasoning
  • 1 teaspoon caraway seeds can omit if not available
  • 1 teaspoon marjoram Italian seasoning can be used
  • 1/2 teaspoon cayenne pepper swap with chili powder for milder flavor
  • to taste salt essential for seasoning
  • to taste black pepper essential for seasoning
For the Creaminess
  • 1 cup sour cream crème fraîche or a dairy-free alternative can work
  • 2 tablespoons all-purpose flour cornstarch is a great gluten-free alternative
For Serving
  • 2 tablespoons fresh parsley for garnishing
  • 3 cups noodles or spaetzle traditionally served with goulash

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy German Goulash
  1. Begin by patting the beef chuck cubes dry with paper towels, then season them generously with salt and black pepper.
  2. Heat a Dutch oven over medium-high heat and add a splash of olive oil. Add the beef in batches, browning for about 3-4 minutes on each side.
  3. Remove the browned beef and set it aside.
  4. In the same Dutch oven, reduce the heat to medium and add the chopped onions, sautéing for about 5-7 minutes until translucent.
  5. Add minced garlic and cook for an additional minute.
  6. Stir in sweet and smoked paprika, caraway seeds, marjoram, and cayenne pepper, cooking for 1-2 minutes.
  7. Mix in a tablespoon of tomato paste for another minute.
  8. Pour in the beef broth and dry red wine, stirring gently to scrape up browned bits.
  9. Bring to a simmer and return the seared beef, along with diced tomatoes and bell peppers.
  10. Cover and reduce heat to low, simmering for 2-3 hours until beef is tender.
  11. Add cubed potatoes to the pot and simmer for another 30-45 minutes until tender.
  12. Whisk together sour cream and all-purpose flour until smooth. Temper with hot goulash liquid.
  13. Stir this mixture into the goulash and allow it to thicken slightly without boiling.
  14. Taste and adjust seasoning with additional salt and black pepper as desired. Serve garnished with fresh parsley and alongside noodles or spaetzle.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 4mg

Notes

Proper browning of the beef enhances flavor; monitor liquid levels while simmering, and gradually temper the sour cream to avoid curdling.

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