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Creamy German goulash is the kind of cozy dish you crave when the weather turns chilly or you just want something deeply comforting and satisfying. A rich blend of tender beef, sweet peppers, hearty potatoes, smoked paprika, and a touch of sour cream creates a meal that always feels like a big, warm hug.
I first cooked this on a rainy Saturday when my dad was visiting and he has requested it every time since. The aroma alone pulls everyone into the kitchen. I remember my kids hovering by the stove impatiently until it was finally ready. There is something about watching the sauce go silky at the end that always feels magical.
Gather Your Ingredients
- Beef chuck: Cut into cubes; becomes meltingly tender with long simmering
- Onions: Chopped; form the dish’s flavorful base; choose firm onions with shiny skins
- Olive oil: For browning; adds richness and depth
- Sweet paprika: Brings gentle warmth and signature color; use good quality Hungarian
- Smoked paprika: Imparts subtle smokiness; opt for Spanish if possible
- Caraway seeds: Give classic German flavor; look for seeds that smell intensely fragrant
- Marjoram: Dried herb that balances the meatiness
- Cayenne pepper: Optional; adds gentle heat
- Garlic: Freshly minced for a bright punch
- Tomato paste: For a deep savory note; use a rich, thick brand
- Beef broth: Use low sodium for better control over saltiness
- Dry red wine: Optional; adds deep complexity
- Diced tomatoes: For brightness and acidity; choose fire roasted or Italian if you like
- Red bell pepper and yellow bell pepper: Add sweet notes and lovely color
- Potatoes: Peeled and cubed; give the dish heartiness and help thicken the sauce
- Sour cream: Stirred in at the end makes the whole stew silky
- All purpose flour: Helps the sauce thicken without lumps
- Salt and black pepper: Adjust to taste; use flaky salt if you have it
How to Make It
- Prep the Beef:
- Pat the beef dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides.
- Sear the Beef:
- Heat olive oil in a large heavy pot over medium high. Add beef in batches so the cubes are not crowded. Brown on all sides for at least three minutes per side until they develop a deep crust. Move browned beef to a plate and repeat.
- Sweat the Onions:
- Add onions to the empty pot and cook over medium until soft and translucent. Stir often for about seven minutes so they do not color too much.
- Bloom the Spices:
- Add garlic, sweet paprika, smoked paprika, caraway, marjoram, and cayenne if using. Stir constantly for a minute to bloom the spices and release their aroma.
- Cook the Tomato Paste:
- Add tomato paste and cook it with the spices stirring for another minute. This caramelizes and deepens its flavor.
- Deglaze and Pour in Liquid:
- Pour in beef broth and wine if using. Scrape the bottom well to loosen browned bits. This is essential for flavor.
- Add the Beef and Veggies:
- Return beef to the pot. Add diced tomatoes, red bell pepper and yellow bell pepper plus any juices.
- Simmer and Braise:
- Bring mixture to a gentle simmer. Cover pot and cook on low heat for at least two hours until beef is very tender. Check occasionally to keep beef just covered with liquid adding broth as needed.
- Add Potatoes:
- Add cubed potatoes to the simmering pot. Cover and cook for thirty to forty five minutes more until potatoes are fully tender and starting to break down.
- Prepare the Cream Mixture:
- In a bowl whisk together sour cream and flour to avoid lumps.
- Temper the Cream:
- Stir a ladle of hot goulash liquid into the sour cream mixture. Whisk until smooth.
- Finish the Sauce:
- Stir sour cream mix into the goulash. Let the whole pot simmer gently for five to ten minutes until thickened slightly. Do not let it boil now.
- Season and Serve:
- Taste for salt and pepper adding as needed. Spoon into deep bowls and garnish with fresh parsley. Serve hot with egg noodles or spätzle for a true German touch.
The caraway seeds always remind me of my grandmother’s kitchen in Bavaria. When the stew first starts sizzling with the spice aromatics it immediately takes me back to her teaching me to add just enough to notice but not to overwhelm. She used to tell me goulash is meant to feed a big hungry crowd and fill the house with joy.
Flavor Boosters
Add a splash of dry red wine for extra depth and brightness, or finish each bowl with a sprinkle of fresh herbs like parsley or chives to enliven the rich flavors. For a gentle heat, include cayenne or serve with hot pickled peppers on the side.
Serving Suggestions
This creamy German goulash is always a hit over buttered egg noodles or classic Spätzle. Thick slices of rye bread are perfect to mop up all the sauce. Add a green salad or sautéed cabbage for freshness and balance.
Creative Twists
Swap in pork shoulder or chicken thighs for beef for a lighter version. For dairy free, try coconut cream instead of sour cream and add carrots or parsnips for a sweet and earthy twist. Try using baby potatoes and green peas in spring, or root vegetables in autumn for seasonal variation.
Every family puts its own spin on this stew and that’s what makes it so special. Enjoy every spoonful and share it with people you love for the most comfort and joy.
Common Questions About This Recipe
- → What cut of beef is best for this goulash?
Beef chuck cut into 1-inch cubes is ideal due to its marbling and tenderness after slow cooking.
- → Can I skip the red wine in the dish?
Yes, red wine is optional but adds depth. You can substitute extra beef broth for a milder flavor.
- → How do the paprika types affect the flavor?
Sweet paprika provides mild sweetness, while smoked paprika adds a rich, smoky depth to the dish.
- → When should I add the potatoes?
Add cubed potatoes after the goulash has simmered for 2 hours to ensure they cook evenly without becoming mushy.
- → How does the sour cream and flour mixture change the sauce?
Whisking sour cream with flour before adding it thickens the sauce and adds a creamy, smooth texture to the final dish.