Creamy German Goulash
This Creamy German Goulash is the ultimate comfort food — tender chunks of beef simmered in a rich, paprika-spiced sauce with caramelized onions, potatoes, and a touch of sour cream. It’s a hearty, one-pot dish that’s creamy, comforting, and authentically German — perfect for cozy evenings or family gatherings.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and chef’s knife
- Mixing bowl
- Whisk
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, chopped
- 2 Tbsp olive oil, plus more as needed
- 2 Tbsp sweet paprika
- 1 Tbsp smoked paprika
- 1 tsp caraway seeds
- 1/2 tsp dried marjoram or oregano
- 1/4 tsp cayenne pepper (optional)
- 4 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 cup beef broth (low-sodium preferred)
- 1 cup dry red wine (optional but recommended)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 lb potatoes, peeled and cubed
- 1 cup sour cream (full-fat for best texture)
- 2 Tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Spätzle, egg noodles, mashed potatoes, or crusty bread
Instructions
- Pat beef cubes dry with paper towels and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches until deep golden on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onions and cook over medium heat until softened and lightly golden, about 7 minutes. This adds sweetness and depth.
- Add garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, cayenne, and tomato paste. Stir constantly for 1-2 minutes until fragrant and slightly darkened.
- Pour in beef broth and red wine, scraping up browned bits from the bottom of the pot. Return beef to the pot, then add diced tomatoes, red and yellow peppers. Stir well.
- Bring to a gentle simmer, then cover and reduce heat to low. Simmer 2–3 hours, stirring occasionally, until beef is tender and sauce thickens. Add more broth as needed to keep beef submerged.
- Add cubed potatoes and cook for another 30–45 minutes, until potatoes are tender and beef is melt-in-your-mouth soft.
- In a small bowl, whisk sour cream and flour until smooth. Temper by adding a few tablespoons of hot liquid, then slowly stir mixture into goulash. Simmer gently 5–10 minutes to thicken — do not boil.
- Adjust seasoning with salt and pepper. Serve hot over spätzle, noodles, or with crusty bread. Garnish with parsley.