Creamy German Goulash Comfort (Print)
Hearty German goulash with tender beef, paprika sauce, and a creamy finish. Pure comfort for any cozy gathering.
# Ingredients:
→ Main Components
01 -
900 g beef chuck, cut into 2.5 cm cubes
02 -
2 large onions, finely chopped
03 -
2 tablespoons olive oil
04 -
2 tablespoons sweet paprika
05 -
1 tablespoon smoked paprika
06 -
1 teaspoon caraway seeds
07 -
0.5 teaspoon dried marjoram
08 -
0.25 teaspoon cayenne pepper (optional)
09 -
4 cloves garlic, minced
10 -
1 tablespoon tomato paste
11 -
240 ml beef broth
12 -
240 ml dry red wine (optional, but recommended)
13 -
1 can (410 g) diced tomatoes, undrained
14 -
1 red bell pepper, cored, seeded, and chopped
15 -
1 yellow bell pepper, cored, seeded, and chopped
16 -
450 g potatoes, peeled and cubed
→ Finishing and Garnish
17 -
240 ml sour cream
18 -
2 tablespoons all-purpose flour
19 -
Salt and freshly ground black pepper, to taste
20 -
Fresh parsley, chopped, for garnish
21 -
Noodles or Spätzle, for serving (optional)
# Steps:
01 -
Pat beef cubes dry with paper towels and season generously with salt and freshly ground black pepper.
02 -
Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add beef in batches, browning on all sides for 3-4 minutes per side without overcrowding. Remove browned beef and set aside.
03 -
Lower heat to medium. Add onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
04 -
Add minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper. Stir constantly for 1 minute until fragrant. Add tomato paste and cook for another minute, stirring to combine.
05 -
Pour in beef broth and red wine, scraping the bottom of the pot to deglaze. Return browned beef to the pot. Add diced tomatoes with their juice, red bell pepper, and yellow bell pepper.
06 -
Bring contents to a gentle simmer. Reduce heat to low, cover, and cook for 2–3 hours until beef is very tender, adding more broth if necessary to keep the meat covered.
07 -
After at least 2 hours of simmering, add cubed potatoes. Continue to cook, covered, for another 30–45 minutes until potatoes are fork-tender.
08 -
In a small bowl, whisk sour cream with flour until smooth. Temper by adding a spoonful of the hot stew liquid and whisking well.
09 -
Slowly stir the sour cream mixture into the pot. Season to taste with salt and pepper. Simmer gently for 5–10 minutes until the sauce thickens slightly. Do not boil after adding sour cream.
10 -
Ladle hot stew into bowls. Garnish with fresh chopped parsley and serve with noodles, Spätzle, or crusty bread as desired.
# Notes:
01 -
The rich flavor is achieved by browning the beef thoroughly and allowing the stew to simmer gently for several hours.
02 -
This dish improves in flavor if prepared a day ahead and reheated before serving.
03 -
Use high-quality beef chuck for optimal tenderness and flavor.
04 -
Adjust the level of cayenne pepper to suit your preferred heat.