Description
Creamy German Goulash is the ultimate comfort food — a rich and hearty beef stew made with tender beef chuck, sweet and smoked paprika, onions, peppers, and a creamy finish. Perfect served over noodles or Spätzle for a traditional touch.
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)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 red bell pepper, chopped
- 1 yellow bell pepper, 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 (optional, for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Brown the beef in batches, then set aside.
- In the same pot, add onions and cook until softened, about 5–7 minutes.
- Stir in garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne. Cook for 1 minute until fragrant.
- Add tomato paste and cook briefly, then return beef to the pot.
- Pour in beef broth, red wine (if using), and diced tomatoes. Stir well.
- Add bell peppers and potatoes. Bring to a simmer.
- Cover and cook on low heat for 1½–2 hours, until beef is tender.
- In a small bowl, mix sour cream and flour until smooth. Stir into the goulash and cook for 5–10 more minutes until slightly thickened.
- Season with salt and pepper to taste. Garnish with parsley and serve hot over noodles or Spätzle if desired.
Notes
- For deeper flavor, prepare a day ahead — it tastes even better the next day.
- Adjust cayenne for desired spice level.
- Can be made without wine — simply replace with extra beef broth.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: German