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Creamy German Goulash

Creamy German Goulash: Comfort Food for Cozy Evenings

Creamy German Goulash is a hearty dish that warms the soul, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 2 pounds Beef chuck You can substitute with pork or turkey for a lighter option.
  • 2 medium Onions Chop finely for even cooking.
  • 2 tablespoons Olive oil Feel free to swap with vegetable oil or butter.
  • 2 tablespoons Sweet paprika Essential for the classic flavor.
  • 1 tablespoon Smoked paprika Add more sweet paprika if unavailable.
  • 1 teaspoon Caraway seeds Can be omitted if not preferred.
  • 1 teaspoon Marjoram Dried oregano serves as a substitute.
  • 1/2 teaspoon Cayenne pepper Optional; adjust according to heat preference.
  • 4 cloves Garlic Use fresh or minced for best results.
  • 2 tablespoons Tomato paste Contributes umami richness.
  • 4 cups Beef broth Vegetable broth is a good substitute.
  • 1 cup Dry red wine Optional; feel free to omit.
  • 1 can Diced tomatoes Canned is convenient.
  • 1 each Red and yellow bell peppers May substitute with other colors or omit.
  • 2 cups Potatoes Any variety works well.
  • 1 cup Sour cream Greek yogurt can be a lighter option.
  • 1 tablespoon All-purpose flour Cornstarch works for gluten-free.
  • to taste Salt and freshly ground black pepper Essential for seasoning.
  • for garnish Fresh parsley Optional.
  • as needed Noodles or Spätzle Traditional accompaniments.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Dry beef cubes with paper towels and season with salt and pepper.
  2. In a large pot, heat olive oil and brown beef in batches for 3-4 minutes each side.
  3. Sauté chopped onions in the same pot for 5-7 minutes until softened and translucent.
  4. Stir in garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper for 1 minute.
  5. Add tomato paste and cook for an additional minute.
  6. Pour in beef broth and optional wine, scraping the pot to deglaze.
  7. Return beef to the pot and add diced tomatoes and bell peppers.
  8. Bring to a simmer, cover, and reduce heat to low for 2-3 hours.
  9. Stir in cubed potatoes and simmer for an additional 30-45 minutes until potatoes are tender.
  10. In a bowl, whisk sour cream and flour, temper with hot goulash before stirring in.
  11. Season to taste with salt and pepper and simmer for 5-10 minutes.
  12. Garnish with parsley and serve hot with noodles or Spätzle.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 20mg

Notes

Pat dry beef before browning, avoid boiling after adding sour cream, and consider making in advance for deeper flavors.

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