Name: Creamy German Goulash: The Ultimate Comfort Food Recipe
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 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 Sweet paprika; 1 tbsp Smoked paprika; 1 tsp Caraway seeds; 1/2 tsp Marjoram; 1/4 tsp Cayenne pepper (optional); Salt and freshly ground black pepper to taste; 2 tbsp Olive oil; 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 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, comforting stew full of tender beef, flavorful spices, and a rich, creamy sauce. This classic dish warms you from the inside out and pairs perfectly with noodles or Spätzle for a satisfying meal.

A white bowl filled with three main layers: the bottom layer is a thick, creamy, light brown sauce that covers the entire base; on the left side, there are several pieces of dark brown beef chunks coated in the sauce; on the right side, there is a portion of light yellow spiral pasta sprinkled with small green herb pieces; in the middle, there is a small dollop of white cream also topped with green herbs. 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, stirring occasionally, until softened and translucent, about 5-7 minutes.
Step 4: Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook, stirring constantly, for about 1 minute until fragrant.
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 browned bits.
Step 7: Return browned beef to the pot.
Step 8: Add diced tomatoes with their juice, red bell pepper, and yellow bell pepper.
Step 9: Bring to a simmer, reduce heat to low, cover, and cook for 2-3 hours until beef is very tender. Check occasionally and add more broth if needed to keep beef covered.
Step 10: After at least 2 hours, add cubed potatoes and continue to simmer, covered, for another 30-45 minutes until potatoes are tender.
Step 11: In a small bowl, whisk together sour cream and flour until smooth.
Step 12: Whisk a spoonful of hot goulash liquid into the sour cream mixture.
Step 13: Slowly stir the sour cream mixture into the pot.
Step 14: Season with salt and freshly ground black pepper to taste.
Step 15: Simmer for 5-10 minutes, stirring occasionally until the sauce thickens slightly. Do not boil after adding sour cream.
Step 16: Serve hot, garnished with fresh parsley. Traditionally enjoyed with noodles or Spätzle.

Tips & Variations

For a richer flavor, let the goulash simmer slowly for even longer, up to 4 hours.
Swap beef chuck for pork shoulder if preferred.
Add a splash of vinegar or lemon juice before serving to brighten the flavors.
Use smoked paprika alone for a stronger smoky note, or omit it for a milder taste.
Serve with crusty bread if you don’t have noodles or Spätzle on hand.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sour cream from curdling. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a black bowl filled with layers of food: spiral-shaped yellow pasta forming an outer ring with a soft texture, a thick reddish-brown beef stew with chunky, browned meat pieces in the middle, topped with a dollop of creamy white sauce sprinkled with finely chopped green herbs. The food sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this goulash without red wine?

Yes, you can omit the red wine and use additional beef broth instead. The wine adds depth and richness, but the dish will still be flavorful without it.

How can I prevent the sour cream from curdling?

Temper the sour cream by whisking in a small amount of hot goulash liquid before adding it to the pot. Also, avoid boiling the goulash after adding the sour cream; just simmer gently to maintain a creamy texture.