Name: Creamy German Goulash: The Ultimate Comfort Food Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 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 and comforting stew packed with tender beef, flavorful spices, and a creamy finish. This classic dish brings warmth and satisfaction, perfect for cozying up on a chilly evening.

The dish is served in a white bowl on a white marbled surface. It has two main layers side by side: on the left, chunks of dark brown meat covered in a rich, smooth brown sauce forming a thick layer, and on the right, creamy, pale yellow macaroni with a soft texture, arranged in a neat pile. In the middle, separating these two layers, is a line of grated white cheese sprinkled lightly with green herbs. The overall look is warm and inviting, showing a clear contrast between the creamy pasta and the saucy meat. 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. Season generously with salt and pepper.
Step 2: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in a single layer, being careful not to overcrowd. Brown on all sides, about 3-4 minutes per side. Remove and set aside. Repeat with remaining beef, adding more oil if needed.
Step 3: Add the chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
Step 4: Add the minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using) to the pot. Cook for about 1 minute, stirring constantly, until fragrant.
Step 5: Add the tomato paste to the pot and cook for another minute, stirring constantly.
Step 6: Pour in the beef broth and red wine (if using) and scrape the bottom of the pot to loosen any browned bits.
Step 7: Return the browned beef to the pot.
Step 8: Add the diced tomatoes (with their juice), red bell pepper, and yellow bell pepper to the pot.
Step 9: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender. Check occasionally and add more beef broth if needed to keep the beef covered in liquid.
Step 10: After the goulash has simmered for at least 2 hours, add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
Step 11: In a small bowl, whisk together the sour cream and all-purpose flour until smooth.
Step 12: Take a spoonful of the hot goulash liquid and whisk it into the sour cream mixture.
Step 13: Slowly stir the sour cream mixture into the goulash.
Step 14: Season the goulash with salt and freshly ground black pepper to taste.
Step 15: Simmer the goulash for another 5-10 minutes, stirring occasionally, until the sauce has thickened slightly. Do not boil after adding the sour cream.
Step 16: Serve hot, garnished with fresh chopped parsley. Traditionally served with noodles or Spätzle.

Tips & Variations

For a richer flavor, use smoked paprika and include the red wine; the wine also helps tenderize the beef.
If you prefer a thicker sauce, increase the flour in the sour cream mixture slightly, but avoid boiling after adding it.
You can substitute the beef chuck with stew meat if preferred.
For a milder version, omit the cayenne pepper.
Serving with traditional Spätzle noodles adds an authentic touch, but egg noodles or mashed potatoes work well too.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from curdling. This dish also freezes well; thaw overnight in the refrigerator and reheat slowly before serving.

How to Serve

A close-up of a white cooking pot filled with rich, dark brown stew with tender meat chunks covered in a thick sauce. Small pieces of green herbs are sprinkled on top, adding a touch of color. A silver spoon scoops up some stew showing the glossy texture of the sauce and meat. The pot has a bright red handle and is placed on a white marbled surface with a red and white patterned cloth peeking 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, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the potatoes during the last hour of cooking. Stir in the sour cream mixture just before serving.

Is it okay to skip the wine in the recipe?

Absolutely. The wine adds depth and acidity, but if you prefer not to use alcohol, simply replace it with additional beef broth. The goulash will still be flavorful and delicious.