Description
This Creamy German Goulash recipe is a rich, hearty, and comforting dish perfect for chilly evenings. It features tender beef chuck cubes simmered in a smoky paprika-spiced sauce with tomatoes, bell peppers, and potatoes, finished with a luscious swirl of sour cream that creates a velvety texture. Inspired by traditional German flavors and enhanced with a subtle sweetness and creamy finish, this goulash is a delicious, easy-to-make comfort food that will quickly become a family favorite.
Ingredients
Beef and Seasonings
- 2 lbs Beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 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
Vegetables and Liquids
- 2 large Onions, chopped
- 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
Finishing Ingredients
- 1 cup Sour cream
- 2 tbsp All-purpose flour
- Fresh parsley, chopped, for garnish
- Noodles or Spätzle, for serving (optional)
Instructions
- Prepare and Brown the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. In batches, add the beef to avoid overcrowding and brown on all sides for about 3-4 minutes per side until deeply browned. Remove browned beef and set aside.
- Sauté the Onions: Reduce heat to medium and add chopped onions to the pot. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes, releasing their sweetness.
- Add Garlic and Spices: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper if using. Cook for about 1 minute, stirring constantly to bloom the spices and bring out their aroma without burning the garlic.
- Incorporate Tomato Paste: Add tomato paste to the pot and cook for another minute, stirring constantly to caramelize it and deepen the flavor.
- Deglaze and Build the Sauce: Pour in beef broth and dry red wine (if using), scraping up browned bits from the pot bottom. Return the browned beef to the pot, then add diced tomatoes with their juice, red bell pepper, and yellow bell pepper.
- Simmer the Goulash: Bring mixture to a simmer, then reduce heat to low. Cover and cook for 2-3 hours until the beef is very tender, stirring occasionally. Add more broth if needed to keep beef covered.
- Add Potatoes: After simmering for at least 2 hours, add peeled and cubed potatoes to the pot. Continue to simmer, covered, for an additional 30-45 minutes until potatoes are tender.
- Prepare the Sour Cream Mixture: In a small bowl, whisk together sour cream and all-purpose flour until smooth to prevent curdling.
- Temper the Sour Cream: Gradually whisk some hot goulash liquid into the sour cream mixture to warm it up gently.
- Add Sour Cream to Goulash: Slowly stir the tempered sour cream mixture into the pot. Season with salt and freshly ground black pepper to taste.
- Simmer Briefly: Simmer the goulash over low heat for 5-10 minutes, stirring occasionally, until the sauce thickens slightly. Avoid boiling to prevent the sour cream from curdling.
- Serve: Serve the creamy goulash hot, garnished with fresh chopped parsley. Pair with noodles or Spätzle, or enjoy alongside crusty bread to soak up the sauce.
Notes
- Use well-marbled beef chuck for the best flavor and tenderness.
- Dry the beef cubes thoroughly before browning to achieve a proper sear and avoid steaming.
- Do not overcrowd the pot when browning beef; work in batches to develop a deep brown crust.
- Simmer the stew slowly and covered to allow flavors to meld and beef to become tender.
- Temper the sour cream before adding to prevent curdling.
- This goulash tastes better the next day as flavors continue to develop; it can be refrigerated for up to 3 days.
- Adjust the amount of cayenne pepper for your preferred spice level.
