Go Back
–+ servings
Creamy German Goulash

Creamy German Goulash: Ultimate Comfort in Every Bite

Creamy German Goulash combines tender beef, vibrant spices, and a creamy sauce for ultimate comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Beef
Cuisine: German
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 2 pounds beef chuck can substitute with veal or pork
  • 2 medium onions can use shallots for a milder flavor
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons sweet paprika key spice for flavor
  • 1 tablespoon smoked paprika omit if unavailable
  • 1 teaspoon caraway seeds optional
  • 2 teaspoons marjoram can substitute with oregano
  • 1/4 teaspoon cayenne pepper optional, adjust to taste
  • 4 cloves garlic or garlic powder in a pinch
  • 2 tablespoons tomato paste or crushed tomatoes
  • 4 cups beef broth or vegetable broth for a lighter option
  • 1 cup dry red wine optional, can increase beef broth if skipping
  • 1 can diced tomatoes can use fresh tomatoes
  • 2 cups bell peppers mix colors or use one variety
  • 2 cups potatoes sweet potatoes add a different taste
  • 1 cup sour cream or crème fraîche/Greek yogurt
  • 2 tablespoons all-purpose flour or cornstarch for gluten-free
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon pepper adjust to taste
  • 1/4 cup fresh parsley or chives for garnish
  • 4 cups noodles or Spätzle optional for serving

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Pat beef chuck dry, season with salt and pepper, and heat olive oil in a pot over medium-high heat.
  2. Brown beef in batches for 4-5 minutes per side, then transfer to a plate.
  3. Sauté chopped onions for 5-7 minutes until translucent and slightly caramelized.
  4. Add minced garlic, sweet and smoked paprika, caraway seeds, marjoram, and cayenne pepper; cook for 1 minute.
  5. Incorporate tomato paste and cook for 1 minute, allowing it to caramelize.
  6. Deglaze the pot with beef broth and optional red wine, scraping browned bits; return beef.
  7. Add diced tomatoes and bell peppers, bring to a simmer, cover, and cook for 2-3 hours.
  8. Add cubed potatoes and cook for an additional 30-45 minutes until fork-tender.
  9. Whisk together sour cream and flour, temper with hot goulash liquid, then stir into pot.
  10. Adjust seasoning with salt and pepper, let simmer, then serve hot garnished with parsley.

Nutrition

Serving: 1cupCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 20mg

Notes

Allow the goulash to rest for a few minutes before serving to enhance flavors.

Tried this recipe?

Let us know how it was!