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; 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; 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; 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)

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Introduction

Creamy German Goulash is a hearty, comforting dish perfect for chilly days. This rich stew combines tender beef, sweet peppers, and a luscious sour cream sauce for ultimate satisfaction. It’s a classic that never fails to warm the soul.

A white bowl filled with two main layers: on the left side, chunks of dark brown beef covered in a rich, creamy orange-brown sauce with some green herb garnish sprinkled on top; on the right side, a portion of pale yellow, spiral-shaped pasta also sprinkled with green herbs, with a small dollop of white cream or sour cream placed between the beef and pasta layers. The bowl sits on a white marbled textured surface. 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 to ensure proper browning.
Step 2: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering but not smoking.
Step 3: Brown the beef in batches without overcrowding, about 3-4 minutes per side, until a deep rich brown crust forms. Remove and set aside.
Step 4: Add chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
Step 5: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for 1 minute until fragrant, stirring constantly.
Step 6: Add tomato paste and cook for another minute, stirring constantly to caramelize and deepen flavor.
Step 7: Pour in beef broth and red wine if using, scraping the bottom of the pot to loosen browned bits (fond).
Step 8: Return the browned beef to the pot, then add diced tomatoes with juice, red bell pepper, and yellow bell pepper.
Step 9: Bring to a simmer, reduce heat to low, cover, and cook for 2-3 hours or until beef is very tender. Add more broth if needed to keep beef covered.
Step 10: After 2 hours, add cubed potatoes. Continue simmering, covered, for 30-45 minutes until potatoes are tender.
Step 11: In a small bowl, mix sour cream with flour until smooth. Stir this mixture into the goulash and cook an additional 5 minutes to thicken. Adjust seasoning with salt and pepper.
Step 12: Garnish with chopped fresh parsley and serve over noodles or Spätzle if desired.

Tips & Variations

Patting the beef dry before browning is key to developing deep flavor and texture.
Use a good quality, dry red wine to add richness, but it’s okay to skip if preferred.
If you prefer a spicier dish, increase cayenne pepper gradually to taste.
For a thicker sauce, add a bit more flour mixed with sour cream or reduce the liquid before adding sour cream.
Serve with crusty bread if noodles or Spätzle aren’t available.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed. This dish also freezes well; thaw completely before reheating.

How to Serve

A close-up view of a dish with three main layers: the outer layer is a ring of light yellow spiral pasta with a soft, smooth texture, neatly arranged around the edge of a white plate; inside this ring is a thick, rich reddish-brown sauce with visible chunks of dark browned beef scattered evenly; in the center, a dollop of creamy white sauce topped with finely chopped green herbs adds a fresh contrast, all sitting on a white marbled surface. 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, transfer everything to a slow cooker. Cook on low for 6-8 hours or until beef is tender. Add potatoes in the last hour. Stir in sour cream before serving.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy finish. Add it at the end of cooking off the heat to prevent curdling.