Creamy German Goulash (Print-Friendly Version)
This creamy German goulash blends tender beef, sweet and smoked paprika, and hearty potatoes into a comforting dish perfect for chilly days. A keeper you'll want this later.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds beef chuck, cut into 1-inch cubes
02 -
2 large onions, chopped
03 -
2 tablespoons olive oil
04 -
2 tablespoons sweet paprika
05 -
1 tablespoon smoked paprika
06 -
1 teaspoon caraway seeds
07 -
1/2 teaspoon dried marjoram
08 -
1/4 teaspoon cayenne pepper (optional)
09 -
4 cloves garlic, minced
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1 tablespoon tomato paste
11 -
1 cup beef broth
12 -
1 cup dry red wine (optional, but recommended)
13 -
1 can (14.5 ounces) diced tomatoes, undrained
14 -
1 red bell pepper, cored, seeded, and chopped
15 -
1 yellow bell pepper, cored, seeded, and chopped
16 -
1 pound potatoes, peeled and cut into cubes
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1 cup sour cream
18 -
2 tablespoons all-purpose flour
19 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Pat beef cubes dry with paper towels. Season beef thoroughly with salt and freshly ground black pepper.
02 -
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Arrange beef in a single layer, being careful not to overcrowd. Sear on all sides until deeply browned, 3–4 minutes per side. Remove browned beef and set aside. Repeat with remaining beef, adding extra oil if necessary.
03 -
Add chopped onions to the same pot and cook on medium heat, stirring occasionally, until onions are soft and translucent—about 5–7 minutes.
04 -
Add minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Stir constantly and cook for about 1 minute, until fragrant.
05 -
Stir in tomato paste and cook for an additional minute, mixing continuously.
06 -
Pour in beef broth and dry red wine, scraping the bottom of the pot to release any caramelized bits.
07 -
Add the browned beef back into the pot.
08 -
Add diced tomatoes with their juices, red bell pepper, and yellow bell pepper.
09 -
Bring goulash to a gentle simmer. Reduce heat to low, cover, and cook for at least 2 to 3 hours, stirring occasionally and adding more beef broth as needed to keep beef submerged, until beef is very tender.
10 -
After a minimum of 2 hours’ simmering, add cubed potatoes. Continue to cook, covered, for 30–45 minutes, or until potatoes are fork-tender.
11 -
In a small bowl, whisk sour cream and all-purpose flour until smooth.
12 -
Gradually whisk a ladle of hot goulash liquid into the sour cream mixture to temper.
13 -
Slowly stir the tempered sour cream mixture into the simmering goulash.
14 -
Taste and adjust seasoning with additional salt and black pepper if necessary.
15 -
Simmer the pot gently for another 5–10 minutes, stirring occasionally, until the sauce thickens slightly. Avoid boiling after adding sour cream. Serve hot, optionally garnished with fresh chopped parsley. Traditionally accompanied by noodles or Spätzle.
# Extra Suggestions:
01 -
For a richer result, use the optional dry red wine. Continuous gentle simmering is key for tender beef and deep flavor development.