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 Olive oil; 2 tbsp Sweet paprika; 1 tbsp Smoked paprika; 1 tsp Caraway seeds; 1/2 tsp Marjoram; 1/4 tsp Cayenne pepper (optional); 1 tbsp Tomato paste; Salt and freshly ground black pepper to taste; 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 that combines tender beef, flavorful spices, and a rich sour cream sauce. This classic dish is perfect for chilly evenings and pairs wonderfully with noodles or traditional Spätzle. Its deep, smoky paprika flavor will warm you from the inside out.

The dish is served in a white bowl filled with three main layers. The bottom layer is a smooth, rich, reddish-brown creamy sauce that fills the bowl and creates a moist base. On one side of the bowl, there are tender chunks of dark brown meat coated in the sauce. Next to the meat is a small dollop of white cream or sour cream placed in the center, adding contrast. On the other side, there is a serving of yellowish spiral pasta with a firm texture. Both the meat and pasta are sprinkled evenly with finely chopped green herbs, adding a fresh touch. The bowl rests on a white marbled 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.
Step 2: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef in a single layer without overcrowding and 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 chopped onions to the pot and cook over medium heat until softened and translucent, about 5-7 minutes, stirring occasionally.
Step 4: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for about 1 minute until fragrant, stirring constantly.
Step 5: Add tomato paste and cook for another minute, stirring constantly.
Step 6: Pour in beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits.
Step 7: Return the browned beef to the pot.
Step 8: Add 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 heat to low. Cover and simmer for at least 2-3 hours, or until beef is very tender. Check occasionally and add more beef broth if needed to keep beef covered in liquid.
Step 10: After simmering for 2 hours, add cubed potatoes. Continue to simmer, covered, for 30-45 minutes, until potatoes are tender.
Step 11: In a small bowl, whisk together sour cream and all-purpose flour until smooth.
Step 12: Spoon some hot goulash liquid into the sour cream mixture and whisk to temper it.
Step 13: Slowly stir the sour cream mixture back into the goulash.
Step 14: Season with salt and freshly ground black pepper to taste.
Step 15: Simmer for another 5-10 minutes, stirring occasionally until the sauce thickens slightly. Avoid boiling after adding sour cream.
Step 16: Serve hot garnished with fresh parsley. Traditionally enjoyed with noodles or Spätzle.

Tips & Variations

For a richer flavor, use a mix of sweet and smoked paprika as recommended. Adjust cayenne pepper based on your heat preference.
If you prefer a thicker sauce, add a little more flour to the sour cream mixture or simmer uncovered for extra time at the end.
Substitute potatoes with egg noodles or spaetzle during serving for a traditional touch.
Red wine adds depth, but you can omit it and increase beef broth if desired.
Caraway seeds bring authentic flavor; consider lightly crushing them before adding to release more aroma.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to avoid curdling the sour cream. You can also freeze the goulash for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish is served in a white bowl with a deep base, placed on a white marbled surface. It has three main layers: the outer layer is a ring of yellow twisted pasta spirals with a smooth, slightly shiny texture, surrounding the rest of the dish. Inside the pasta ring is a rich, thick reddish-brown sauce with visible small bubbles and chunks of tender, brown meat scattered evenly. At the center, there is a dollop of creamy white sauce topped with finely chopped fresh green herbs, adding a fresh, textured contrast. The colors are warm and inviting with a mix of earthy and creamy tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other stew-friendly cuts such as brisket or short ribs can work well. Just ensure they are suited for slow cooking to become tender.

Is it necessary to add sour cream?

Sour cream provides the signature creaminess and tang to this goulash, but if you prefer, you can substitute it with plain Greek yogurt added at the end off the heat to prevent curdling.