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Creamy German Goulash

Creamy German Goulash: Cozy Comfort for Cold Nights

Creamy German Goulash is a hearty comfort food with tender beef in a paprika-spiced sauce, perfect for cold nights.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 2 lbs Beef chuck A hearty, flavorful protein that becomes tender when simmered; substitute with seitan for vegetarian.
  • 2 large Onions, chopped Opt for yellow onions for best results.
  • 2 tbsp Olive oil Ideal for browning meat; vegetable oil can substitute.
  • 2 tbsp Sweet paprika Cornerstone spice that defines flavor; Hungarian paprika enhances authenticity.
  • 1 tbsp Smoked paprika Infuses a wonderful smoky aroma.
  • 1 tsp Caraway seeds Adds a unique, slightly sweet flavor; can be omitted if unavailable.
  • 1/2 tsp Marjoram Introduces delicate herbal notes; thyme is an alternative.
  • 1/4 tsp Cayenne pepper Optional; adjust to taste.
  • 4 cloves Garlic, minced Essential for aromatic depth and savory flavor.
  • 1 tbsp Tomato paste Thickens the sauce and adds rich umami notes.
  • 1 cup Beef broth Contributes moisture and robust flavor; use vegetable broth for a vegetarian version.
  • 1 cup Dry red wine Optional; deepens the flavor.
  • 1 can (14.5 oz) Diced tomatoes, undrained Introduces acidity and texture.
  • 1 Red bell pepper, chopped Offers sweetness and vibrant color.
  • 1 Yellow bell pepper, chopped Adds sweetness; feel free to mix colors.
  • 1 lb Potatoes, peeled and cubed Thick and hearty, absorbs flavors.
  • 1 cup Sour cream Ensures creaminess; Greek yogurt is a good substitute.
  • 2 tbsp All-purpose flour Aids in thickening the sauce.
  • Salt and freshly ground black pepper Key seasonings to enhance flavors.
  • Fresh parsley For garnish and visual appeal.
  • Noodles or Spätzle Optional for serving; perfect for soaking up the sauce.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck cubes dry with paper towels, season with salt and pepper, and brown in a large Dutch oven with olive oil for 2-3 minutes on each side.
  2. Sauté the chopped onions in the same pot for 5-7 minutes until soft and translucent, scraping up browned bits.
  3. Add minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper, and stir for 1 minute to release aromas.
  4. Stir in the tomato paste and cook for another minute until it darkens slightly.
  5. Pour in the beef broth and dry red wine, scrape browned bits, and bring to a gentle simmer.
  6. Return the browned beef, diced tomatoes, and chopped bell peppers to the pot, return to a simmer, then cover and let simmer for 2-3 hours.
  7. Add potatoes to the pot, stir gently, cover, and simmer for an additional 30-45 minutes until fork-tender.
  8. Combine sour cream and flour in a bowl, temper with hot broth, then stir back into the goulash and simmer for 5-10 minutes without boiling.
  9. Taste and adjust seasoning, then serve hot, optionally garnished with fresh parsley, alongside noodles or Spätzle.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 25mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently, adding broth if needed.

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