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Creamy German Goulash

Creamy German Goulash: A Cozy Meal for Chilly Nights

Enjoy this Creamy German Goulash, a comforting dish perfect for chilly nights with rich flavors and hearty ingredients.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 2 lbs Beef chuck Substitute with pork or plant-based protein for adaptation.
  • 1 large Onion Use shallots for a milder flavor.
  • 2 tablespoons Olive oil Can be replaced with butter or another cooking oil.
  • 1 tablespoon Sweet paprika Smoked paprika adds a hint of smokiness for more depth.
  • 1 teaspoon Smoked paprika Substitute with additional sweet paprika if unavailable.
  • 1 teaspoon Caraway seeds Omit if not preferred.
  • 1 teaspoon Marjoram Thyme is a suitable replacement when needed.
  • 1/2 teaspoon Cayenne pepper Add heat, adjust to taste or omit.
  • 3 cloves Garlic Minced garlic recommended.
  • 2 tablespoons Tomato paste Can substitute with ketchup, but flavor will vary.
  • 2 cups Beef broth Vegetable broth can be used for vegetarian option.
  • 1 cup Dry red wine Omit for a non-alcoholic version.
  • 1 can Diced tomatoes Fresh tomatoes can be used as substitute.
  • 1 each Red bell pepper Adds sweetness and color.
  • 1 each Yellow bell pepper Any bell pepper variety works beautifully.
  • 2 cups Potatoes Substitute with parsnips for an interesting texture.
  • 1 cup Sour cream Greek yogurt can be a healthy substitute.
  • 2 tablespoons All-purpose flour Cornstarch is a great gluten-free option.
  • to taste Salt Use sea salt for best results.
  • to taste Pepper Freshly cracked black pepper yields the best results.
  • for garnish Fresh parsley Substitute with chives or omit completely.
Optional Serving Suggestions
  • Noodles or Spätzle Traditional accompaniments.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Pat the beef cubes dry with paper towels and season them with salt and pepper. Heat olive oil in a pot and brown the beef in batches for 3-4 minutes on each side.
  2. Remove beef and add diced onion to the pot. Sauté until translucent, about 5-7 minutes.
  3. Add minced garlic, sweet paprika, smoked paprika, caraway seeds, and marjoram, stirring until fragrant.
  4. Stir in tomato paste, cooking until it darkens slightly, about 1 minute.
  5. Pour in beef broth and dry red wine, scraping browned bits from the pot.
  6. Return the beef to the pot, add diced tomatoes, and bell peppers. Bring to a gentle simmer and cover for 2-3 hours on low heat.
  7. After 2 hours, add cubed potatoes and simmer for 30-45 minutes, or until fork-tender.
  8. In a bowl, whisk together sour cream and flour until smooth. Temper it by adding hot goulash liquid before stirring it back into the pot.
  9. Return the sour cream mixture to the pot, stir well, and simmer for another 5-10 minutes.
  10. Ladle the goulash into bowls, garnish with parsley, and serve hot with noodles or spaetzle.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently with added broth if needed.

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